Lemon Blueberry Loaf is a deliciously moist and flavorful treat that combines the tang of fresh lemon with sweet, juicy blueberries. Here’s a simple and easy recipe you can make at home:
Ingredients:
For the loaf:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon lemon zest (from about 1 lemon)
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1/4 cup fresh lemon juice (from about 1 lemon)
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1/2 cup sour cream or plain yogurt
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1 cup fresh blueberries (can also use frozen, just don’t thaw them)
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1 tablespoon flour (for coating the blueberries)
For the glaze (optional):
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1/2 cup powdered sugar
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1-2 tablespoons fresh lemon juice
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavorings:
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until everything is well incorporated.
5. Add the Dry Ingredients and Sour Cream:
Alternate adding the dry ingredients and sour cream to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
6. Fold in the Blueberries:
In a small bowl, toss the blueberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf while baking. Gently fold the blueberries into the batter.
7. Bake the Loaf:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean, with just a few crumbs attached.
8. Cool the Loaf:
Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. Make the Glaze (Optional):
While the loaf is cooling, whisk together the powdered sugar and lemon juice in a small bowl. If the glaze is too thick, add a little more lemon juice to reach your desired consistency.
10. Drizzle the Glaze (Optional):
Once the loaf has cooled, drizzle the glaze over the top for an extra burst of lemon flavor and sweetness.
11. Serve:
Slice the loaf and serve! Enjoy the bright, zesty lemon flavor combined with the sweetness of the blueberries.
This Lemon Blueberry Loaf is perfect for breakfast, as a snack, or as a dessert. Enjoy!