Description
A refreshing Lemon Blueberry Loaf that combines the tartness of lemon with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries (or frozen, thawed)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lemon juice, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a glaze, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzle over the cooled loaf.
- Try adding a teaspoon of poppy seeds for a delightful crunch and added texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg