Here’s a delicious recipe for a Lemon Blueberry Loaf—moist, zesty, and full of juicy blueberries:
Ingredients (for 1 loaf)
Dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Add-ins:
- 1 cup fresh or frozen blueberries (toss frozen blueberries in a teaspoon of flour to prevent sinking)
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat oven:
- 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract, lemon zest, and lemon juice.
- Combine wet and dry ingredients:
- Mix in half of the flour mixture, then the sour cream, then the remaining flour, just until combined.
- Gently fold in blueberries.
- Bake:
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil halfway through baking.
- Cool and glaze (optional):
- Let the loaf cool in the pan 10–15 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice to make a glaze and drizzle over the cooled loaf.
💡 Tips:
- For extra flavor, add 1/2 teaspoon almond extract.
- Don’t overmix the batter—this keeps the loaf tender.
- Serve as a breakfast treat, snack, or dessert with tea or coffee.
If you want, I can also give a one-bowl version that’s even faster and less cleanup but just as moist and flavorful.
Do you want that one-bowl version?
