Description
This Blueberry Lemon Loaf is a bright and zesty treat with just the right balance of sweet and tart. Bursting with juicy blueberries and infused with fresh lemon flavor, this loaf boasts a tender, bakery-style crumb that’s perfect for breakfast, brunch, or dessert. Finished with a tangy lemon glaze, it’s a forever favorite that combines classic flavors with a moist texture in every slice.
Ingredients
Scale
Loaf
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- â…“ cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups blueberries (fresh or frozen)
- 1 tbsp flour (for tossing blueberries)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Infuse Sugar with Lemon Zest: In another bowl, rub the lemon zest into the granulated sugar with your fingers. This technique releases the essential oils, making the lemon flavor more pronounced.
- Cream Butter and Sugar: Using a mixer or by hand, cream the softened unsalted butter and lemon-infused sugar together until the mixture is light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Wet Ingredients: Mix in the sour cream (or Greek yogurt), fresh lemon juice, and vanilla extract until smooth.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can toughen the loaf.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Then carefully fold the blueberries into the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool completely in the pan on a wire rack before glazing.
- Prepare Lemon Glaze: Whisk together the powdered sugar and fresh lemon juice until you achieve a thick but pourable consistency.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the cooled loaf for a glossy, tangy finish.
Notes
- If using frozen blueberries, do not thaw them before adding to batter; this prevents color bleeding.
- For extra texture and sweetness, sprinkle some granulated sugar on top before baking.
- For a stronger lemon flavor, add ½ teaspoon of lemon extract to the wet ingredients.
- Store the loaf wrapped at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months (apply glaze after thawing).
- This recipe can be adapted to make muffins or mini loaves, add a blueberry swirl, or be made gluten-free with appropriate flour substitutions.
