Blueberry Lemon Loaf
Bursting with juicy blueberries and bright lemon zest, this loaf cake is a breakfast and tea-time favorite. Its tender, moist crumb is perfectly complemented by a light, citrusy glaze that seals in all the fresh fruit flavors.
- Prep time: 20 minutes
- Cook time: 34 minutes
- Total time: 54 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a loaf pan.
- Whisk flour and baking powder in a small bowl.
- Cream butter and sugar until light, then beat in eggs, sour cream, and zest.
- Fold in the dry ingredients until just combined.
- Toss blueberries in a little flour, then gently fold them into the batter.
- Pour into the loaf pan and bake for 50 to 60 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack.
- Whisk powdered sugar and lemon juice to make the glaze and drizzle over the cooled loaf.
Tips
- Tossing blueberries in flour prevents them from sinking to the bottom of the loaf.
- Use fresh blueberries for the best texture, though frozen can be used if not thawed.
- Check the center with a skewer; it should come out with just a few moist crumbs.
Frequently Asked Questions
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt is an excellent substitute.
How long does this keep?
Keep wrapped in plastic at room temperature for up to 3 days.
Can I add nuts?
Yes, 1/2 cup of chopped almonds or walnuts works well with the blueberry flavor.