Description
This zesty and refreshing lemon blueberry loaf is the perfect combination of tart lemon and sweet, juicy blueberries. Topped with a tangy lemon glaze, it’s an ideal treat for any occasion—especially when you want a light, flavorful dessert or snack.
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 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, followed by the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- 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, then transfer 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
- If you want an extra burst of flavor, add a teaspoon of vanilla extract to the batter.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- If using frozen blueberries, the loaf may have slight streaks of color, but the flavor will remain perfect
- Prep Time: 15 minutes
- Cook Time: 55 minutes