Lemon Blueberry Loaf
This moist, tender loaf is bursting with juicy blueberries and bright lemon flavor. Topped with a sweet lemon glaze, it’s perfect for breakfast, brunch, or a delightful afternoon snack.
Prep Time: 15 mins | Cook Time: 55-65 mins | Cool Time: 1 hour | Serves: 8-10 slices
Ingredients
For the Loaf:
· 1 ½ cups (190g) all-purpose flour
· 1 tsp baking powder
· ½ tsp salt
· ½ cup (1 stick / 115g) unsalted butter, softened
· 1 cup (200g) granulated sugar
· 2 large eggs, room temperature
· ½ cup (120ml) sour cream or plain Greek yogurt
· 2 tbsp lemon juice (freshly squeezed)
· 1 tbsp lemon zest (from about 1 large lemon)
· 1 tsp vanilla extract
· 1 ½ cups fresh blueberries (or frozen, do not thaw)
· 1 tbsp flour (for tossing blueberries)
For the Lemon Glaze:
· 1 cup (120g) powdered sugar, sifted
· 2-3 tbsp fresh lemon juice
· ½ tsp lemon zest (optional)
Instructions
- Prep
· Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
· In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
· In a small bowl, toss blueberries with 1 tbsp flour to coat (this prevents sinking).
- Make the Batter
· In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
· Beat in eggs, one at a time, until fully incorporated.
· Mix in sour cream, lemon juice, lemon zest, and vanilla until combined (mixture may look slightly curdled—that’s okay).
· Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
· Gently fold in the flour-coated blueberries with a spatula.
- Bake
· Pour batter into prepared loaf pan and smooth the top.
· Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
· Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Glaze
· In a small bowl, whisk powdered sugar with lemon juice until smooth. Add more juice for a thinner glaze or more sugar for thicker.
· Drizzle glaze over the completely cooled loaf. Sprinkle with extra lemon zest if desired.
· Let glaze set for 15-20 minutes before slicing.
Key Success Tips
· Room Temperature Ingredients: Ensures even mixing and proper rise.
· Coat Blueberries in Flour: This helps suspend them in the batter.
· Don’t Overmix: Overmixing leads to a dense, tough loaf.
· Cool Completely Before Glazing: Warm bread will melt the glaze.
· Check for Doneness: If the top browns too quickly, tent loosely with foil.
Storage
· Room Temperature: Store in an airtight container for up to 3 days.
· Refrigerate: For longer freshness, refrigerate for up to 1 week.
· Freeze: Wrap unglazed loaf tightly in plastic and foil, freeze for up to 3 months. Thaw at room temperature, then glaze.
Delicious Variations
· Lemon Blueberry Bundt Cake: Double the recipe and bake in a greased Bundt pan for 45-55 minutes.
· Cream Cheese Swirl: Beat 4 oz softened cream cheese + ¼ cup sugar + 1 egg yolk. Swirl into batter before baking.
· Poppy Seed Addition: Add 2 tbsp poppy seeds to the dry ingredients.
· Streusel Topping: Mix ¼ cup flour + ¼ cup brown sugar + 2 tbsp cold butter into crumbs. Sprinkle on batter before baking.
· Gluten-Free: Use a 1:1 gluten-free flour blend.
Serving Suggestion
Serve with a cup of tea, coffee, or as a light dessert with a dollop of whipped cream or lemon curd.
Enjoy this bright, berry-packed loaf—a little slice of sunshine!