Go Back
Lemon Blueberry Loaf

Lemon Blueberry Loaf Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup full-fat sour cream
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • 1 cup powdered sugar
  • 2 to 3 tbsp lemon juice (for glaze)

Method
 

  1. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
  2. In a separate large bowl, cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the lemon zest, ¼ cup lemon juice, and vanilla.
  3. Mix in the sour cream, then fold the dry ingredients into the wet mixture in two additions, stirring just until combined.
  4. Heat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment. Toss the blueberries with a teaspoon of flour, fold them gently into the batter, and pour into the pan. Bake 50 to 55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then lift out and cool completely on a rack.
  5. Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until thick but pourable. Drizzle over the cooled loaf, let set a few minutes, then slice and serve.

Notes

If your blueberries are large, halve them before folding into the batter to prevent heavy pockets. The loaf slices cleanest when completely cool, so have patience with the cooling rack.