Description
Moist and tender Blueberry & Lemon Loaf bursting with juicy berries and bright citrus flavor. Topped with a sweet lemon glaze, this easy loaf stays moist for days!
Ingredients
FOR THE LOAF:
1 1/2 cups all-purpose flour
1 tablespoon all-purpose flour (for coating berries)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 large lemons (about 2 tablespoons)
3 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup vegetable oil (or melted coconut oil)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
FOR THE LEMON GLAZE:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Zest of 1 lemon
Instructions
1. Preheat oven to 350°F. Position rack in center of oven.
2. Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray. Line bottom and two long sides with parchment paper, leaving overhang on sides for easy removal.
3. In a small bowl, toss blueberries with 1 tablespoon flour until evenly coated. Set aside.
4. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
5. In a large bowl, use your fingers to rub lemon zest into sugar until fragrant and sandy in texture.
6. Add eggs to the lemon sugar and whisk vigorously for about 1 minute until mixture is pale and slightly thickened.
7. Add sour cream, oil, lemon juice, and vanilla extract to egg mixture. Whisk until smooth and completely combined.
8. Add dry ingredients to wet ingredients. Fold gently with a spatula just until no flour streaks remain. Don’t overmix – a few small lumps are fine.
9. Gently fold in flour-coated blueberries, reserving about 1/4 cup for topping. Fold from bottom up carefully to avoid crushing berries.
10. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved blueberries on top.
11. Bake for 55-65 minutes until golden brown on top, a toothpick inserted into center comes out with moist crumbs (not wet batter), and top springs back when gently pressed.
12. If top browns too quickly (check around 40 minutes), tent loosely with aluminum foil.
13. Cool in pan on wire rack for 15 minutes. Use parchment handles to lift loaf out of pan. Transfer to wire rack and cool 15-20 minutes more.
14. Make glaze: Whisk together powdered sugar, 2 tablespoons lemon juice, and lemon zest until smooth. Add more juice if needed for pourable consistency.
15. Poke several holes in top of warm loaf with toothpick. Pour glaze over top, letting it drip down sides.
16. Let glaze set for at least 30 minutes before slicing. Slice with serrated knife using gentle sawing motion.
Notes
Room temperature ingredients are crucial for even mixing and proper rise. Set out eggs and sour cream 30 minutes before baking.
Coating blueberries with flour prevents sinking – don’t skip this step!
Rubbing lemon zest into sugar releases essential oils and creates incredible flavor.
Don’t overmix once flour is added – this creates a tough, dense texture.
Use frozen blueberries straight from freezer without thawing to prevent bleeding.
A crack down the center is normal and desirable in loaf cakes.
Light-colored metal pans work best. If using dark pans, reduce oven temperature by 25°F.
Store wrapped tightly at room temperature for 3 days or refrigerated for 5 days.
Freeze unglazed loaf for up to 3 months. Thaw and glaze before serving.
Can be made as muffins: bake at 375°F for 20-25 minutes in lined muffin cups.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 195mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry lemon loaf, lemon blueberry bread, easy loaf cake, quick bread recipe, lemon loaf