Description
This vibrant lemon blueberry loaf is the perfect balance of zesty lemon and sweet, juicy blueberries, topped with a refreshing lemon glaze. It’s a simple yet elegant treat for any occasion—perfect for breakfast or as a snack with tea.
Ingredients
Scale
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Toss the blueberries with a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- To add extra zing, you can increase the lemon zest in the batter to 2 tbsp.
- If using frozen blueberries, fold them in gently to avoid discoloring the batter.
- This loaf can be stored at room temperature for up to 3 days or in the fridge for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes