The Lemon Blueberry Loaf is a moist, tender, and perfectly balanced treat bursting with the tangy freshness of lemons and the sweetness of juicy blueberries. This soft, bakery-style loaf is ideal for breakfast, brunch, or an afternoon snack. Its zesty lemon glaze enhances the flavor, giving each bite a deliciously refreshing finish. Whether served warm or chilled, this loaf is a delightful dessert that brightens any table.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream or plain yogurt
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it lightly with butter.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, beating after each addition. Mix in lemon zest, lemon juice, vanilla extract, and sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
- Toss the blueberries in 1 tablespoon of flour and gently fold them into the batter to prevent sinking.
- Pour the batter evenly into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional: Drizzle with a lemon glaze made by mixing 1/2 cup powdered sugar and 1 tablespoon lemon juice.
