Lemon Blueberry Loaf

Here’s a moist and flavorful Lemon Blueberry Loaf recipe that’s easy to make and perfect for breakfast, dessert, or a snack:

🍋 Lemon Blueberry Loaf

Ingredients

For the loaf:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp lemon juice (fresh)

• 1 tbsp lemon zest (about 1 lemon)

• ½ cup (120g) sour cream or plain Greek yogurt

• 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)

• 1 tbsp flour (for coating blueberries)

Optional lemon glaze:

• ½ cup (60g) powdered sugar

• 1–2 tbsp lemon juice (adjust to desired consistency)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.

3. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).

4. Add wet ingredients: Beat in eggs one at a time. Add vanilla, lemon juice, lemon zest, and sour cream. Mix until smooth.

5. Combine: Gradually add dry ingredients to wet, mixing just until combined. Don’t overmix.

6. Prepare blueberries: Toss blueberries in 1 tbsp flour (this prevents them from sinking). Fold into the batter gently.

7. Bake: Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick comes out clean. If the top browns too quickly, tent loosely with foil halfway through.

8. Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.

9. Optional glaze: Mix powdered sugar and lemon juice. Drizzle over cooled loaf.