Crunchy blueberry pockets and bright lemon flavor shine in this tender sour cream loaf.

Swirls of blueberry jam and a zesty lemon-thyme glaze make it a show-stopping treat for brunch or dessert.

Why You’ll Love This Recipe

Ultra-moist crumb — sour cream and butter keep the loaf tender and rich

Fruit-filled — fresh or frozen blueberries plus jam for juicy bursts

Bright citrus notes — lemon zest in the batter and juice in the glaze

Make-ahead friendly — bake the loaf in advance, glaze just before serving

Gourmet finish — a simple lemon-thyme drizzle elevates every slice

What You’ll Need (Ingredient Highlights)

Butter & sugar — creamed with lemon zest for aromatic sweetness

Sour cream & eggs — add richness and structure

Flour, baking powder & salt — ensure a light, even rise

Blueberries & jam — fresh or frozen, plus swirls of jam for extra flavor

Powdered sugar & lemon — combine for a drizzly, herb-kissed glaze

Pro Tips Before You Start

Use room-temperature ingredients for a smooth, lump-free batter.

Fold blueberries gently to prevent them from bleeding too much.

Swirl jam lightly with a knife—avoid overmixing to keep pretty streaks.

Test for doneness with a toothpick—avoid overbaking for maximum moistness.

Glaze at room temperature so it clings to the loaf without running off.

How to Make This Loaf

Step 1: Preheat & Prep
Preheat oven to 375°F. Grease a 9×5″ loaf pan and set aside.

Step 2: Cream Butter & Sugar
Beat 8 Tbsp butter with + sugar and the zest of 1 lemon until light and fluffy.

Step 3: Add Dairy & Eggs
Mix in sour cream and vanilla until smooth.

Beat in 3 large eggs one at a time.

Step 4: Incorporate Dry Ingredients
Whisk together flour, baking powder, and salt.

Fold into the wet mixture.

Step 5: Add Blueberries & Jam
Gently fold in blueberries.

Spoon half the batter into the pan, swirl in jam, then add remaining batter and swirl in the last tablespoon of jam.

Top with blueberries and sugar.

Step 6: Bake

Bake 55–60 minutes until a toothpick comes out with moist crumbs.

Cool 10 minutes in pan, then transfer to a rack.

Step 7: Make the Glaze

Whisk powdered sugar with lemon juice until smooth.

Stir in fresh thyme leaves.

Step 8: Glaze & Serve

Drizzle glaze over cooled loaf. Slice and enjoy!

Serving Suggestions

Pair with Earl Grey tea or freshly brewed coffee

Serve alongside fresh berries or a yogurt parfait

Top slices with a scoop of vanilla ice cream for dessert

Variations & Substitutions

Swap blueberries for raspberries or blackberries

Use rosemary instead of thyme for an earthy aroma

Substitute whole-wheat flour for half the all-purpose

Reduce sugar by 2 Tbsp for a less sweet loaf

Storage & Leftovers

Store at room temperature in an airtight container up to 2 days

Refrigerate up to 5 days; bring to room temperature before serving

Freeze wrapped in foil up to 2 months; thaw overnight

FAQs

Can I use frozen blueberries instead of fresh?
Yes—fold frozen berries into the batter without thawing to prevent excess moisture.

What if I don’t have sour cream?
Plain full-fat Greek yogurt is an excellent substitute for similar tang and moisture.

How do I prevent the jam from sinking?
Swirl jam lightly and avoid overmixing to keep visible streaks.

Can I make this a mini loaf or muffins?
Yes—divide batter among mini loaf pans or muffin tins; bake 20–30 minutes, checking doneness early.

Why is my loaf cracking on top?
A slight crack indicates the loaf rose well; it’s normal for quick breads.

How can I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.

Is there a dairy-free option?
Use dairy-free butter, coconut yogurt, and omit the glaze or use a simple lemon syrup.

Final Thoughts

This Lemon Blueberry Sour Cream Loaf is a bright, tender cake bursting with berries and a citrusy kick.

It’s the perfect bake for brunch, afternoon tea, or anytime you need a slice of sunshine!