Description
A moist and flavorful Lemon Blueberry Loaf infused with fresh lemon zest and juicy blueberries, topped with a zesty lemon glaze for a bright and tangy finish. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit & Flavorings
- 1/2 cup blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Glaze
- Powdered sugar (quantity as needed for glaze)
- Lemon juice (quantity as needed for glaze)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is smooth and fluffy, which incorporates air for a light texture.
- Add Eggs and Flavorings: Beat in the eggs, vanilla extract, and sour cream until well combined to add moisture and richness to the batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in Blueberries and Lemon: Gently fold in the blueberries, lemon zest, and lemon juice to evenly distribute the fruit and citrus flavor without crushing the berries.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the loaf to cool completely before drizzling with the lemon glaze, which is made by mixing powdered sugar with lemon juice to the desired consistency, adding a bright and sweet finishing touch.
Notes
- Ensure that blueberries are fresh or frozen (do not thaw) to prevent excess moisture.
- Do not overmix the batter to keep the loaf tender.
- Adjust lemon juice in the glaze for your preferred tartness.
- Use a toothpick to test doneness to avoid overbaking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
