Sour Cream Lemon-Berry Bread

Decorated with edible flowers    and coated in a lemon blueberry glaze for the ultimate Spring aesthetic.

1 hour 30 minutes
Amount of Servings
1 (8x4-inch) loaf

Zest of medium lemon

¾ cup granulated sugar

1 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 large eggs, at room temperature

1 cup unsalted butter, melted and slightly cooled

1 cup FAGE Sour Cream, at room temperature

¼ cup fresh lemon juice

1 teaspoon vanilla extract 

1 cup fresh blueberries



1 ½ cups confectioner’s sugar, sifted

2 tablespoons FAGE Sour Cream

1 teaspoon blueberry preserve

1 teaspoon lemon juice


Garnish options: edible flowers, lemon zest, and sugared blueberries

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease an 8x4 inch loaf pan and set aside.
  3. In a large bowl, add lemon zest and sugar. Release the lemon oils by rubbing the sugar and lemon zest with your fingers for a minute.
  4. Add flour, baking powder, and salt to the bowl and toss together. Set aside.
  5. In a medium bowl, whisk together eggs, butter, sour cream, lemon juice, and vanilla extract until just combined.
  6. Add the dry ingredients to the wet ingredients and stir to combine. Fold in blueberries and pour into the prepared loaf pan.
  7. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 15-20 minutes in the loaf pan and transfer to a wire rack to cool completely.
  8. While the bread is cooling, whisk sugar, sour cream, blueberry preserve, and lemon juice to form a glaze.
  9. Pour the glaze over the bread and decorate with edible flowers, lemon zest, and blueberries.
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