Lemon Blueberry Loaf is a refreshing and flavorful treat that combines tangy lemon with sweet blueberries in a moist, tender loaf. The zesty lemon juice and zest infuse the cake with bright, citrusy notes, perfectly complemented by juicy blueberries. Topped with a simple lemon glaze, this loaf is ideal for breakfast, a snack, or a light dessert. Its delightful balance of flavors makes it a wonderful addition to any occasion.
Ingredients:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup sour cream or plain yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 cup fresh blueberries (or frozen, see tips)
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon juice and lemon zest.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold the blueberries into the batter, being careful not to overmix to avoid the berries bleeding into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze (optional): If using the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Tips:
- Blueberry Tips: If using frozen blueberries, do not thaw them before adding to the batter. Toss them in a bit of flour to prevent them from sinking.
- For a Lighter Loaf: You can substitute some of the all-purpose flour with whole wheat flour for added texture and nutrition.
- Storage: The loaf can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.
- Flavor Boost: For added flavor, consider adding a teaspoon of vanilla extract to the batter.
Enjoy your delightful Lemon Blueberry Loaf!
