Description:
This Lemon Blueberry Loaf is a perfect combination of zesty citrus and sweet blueberries. The loaf is incredibly moist and fluffy, with the tartness of the lemon balanced by the juiciness of the blueberries. It’s ideal for breakfast, brunch, or a light dessert. This easy-to-make loaf can be enjoyed by itself or with a simple glaze or butter spread on top.
Ingredients:
For the loaf:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
1/2 cup sour cream or plain yogurt
1 ½ cups fresh blueberries (or frozen, if preferred)
For the glaze (optional):
½ cup powdered sugar
2-3 teaspoons fresh lemon juice
Instructions:
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.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Prepare the wet ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with sour cream (or yogurt), beginning and ending with the dry ingredients. Mix just until combined.
Fold in the blueberries: Gently fold in the blueberries, being careful not to over-mix, as this could cause the berries to burst.
Bake the loaf: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it with aluminum foil and continue baking.
Cool the loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the glaze (optional): For the glaze, whisk together powdered sugar and lemon juice in a small bowl. Drizzle over the cooled loaf.
Tips:
If using frozen blueberries, do not thaw them. Adding them frozen helps prevent them from bleeding into the batter and turning it purple.
To prevent the blueberries from sinking to the bottom, toss them in a little flour before folding them into the batter.
To make the loaf even more flavorful, add a teaspoon of lemon extract to the batter for an extra citrus kick.
Store the loaf in an airtight container at room temperature for up to 3-4 days, or refrigerate it to keep it fresh for up to a week.
You can add chopped nuts like walnuts or pecans for extra texture and flavor.
Corrections (Common Mistakes and Adjustments):
Overmixing the batter: When folding the blueberries into the batter, make sure not to overmix, as this can cause the loaf to be dense and prevent it from rising well. The batter should just come together.
Substituting sour cream or yogurt: If you don’t have sour cream or yogurt, you can use buttermilk or milk, but the texture might be slightly different. Sour cream helps make the loaf extra moist.
Not letting the loaf cool enough: Allowing the loaf to cool completely before slicing is important for the best texture and flavor. Slicing too early can make it crumbly.
Enjoy your homemade Lemon Blueberry Loaf!
