Description

A moist and flavorful Lemon Blueberry Loaf bursting with fresh blueberries and zesty lemon. This delightful loaf features a tender crumb enriched with sour cream and butter, perfectly balanced by a sweet and tangy lemon glaze drizzle on top. Ideal for breakfast, brunch, or a sweet snack, this easy-to-make loaf combines bright citrus and juicy blueberries for a refreshing treat.

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

Flavorings & Add-ins

1/2 cup blueberries
1 tablespoon lemon zest
1/4 cup lemon juice

Glaze

Powdered sugar (quantity as needed for glaze)
Lemon juice (for glaze, quantity as needed)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with sugar until the mixture is smooth and fluffy, which will incorporate air for a light texture.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and sour cream. Mix until fully combined and smooth.
Combine Wet and Dry: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
Add Blueberries and Lemon: Gently fold in the fresh blueberries, lemon zest, and lemon juice, distributing them evenly throughout the batter without crushing the berries.
Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
Bake the Loaf: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Glaze: Allow the loaf to cool completely in the pan before drizzling a lemon glaze over the top. To make the glaze, mix powdered sugar with enough lemon juice to reach a pourable consistency.

Notes

For best results, use fresh blueberries to maintain texture and color; frozen can be used but may alter batter consistency.
Ensure the butter is softened to room temperature for easier creaming with sugar.
Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
Adjust the amount of lemon juice in the glaze to balance sweetness and tartness to your preference.
Store leftover loaf tightly wrapped at room temperature for up to 3 days or refrigerate for a week.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American