You might want to think of this Blueberry Lemon loaf as a breakfast, brunch or just an after-dinner dessert! This loaf will check off all of the above 🙂
This delicious Blueberry Lemon Loaf is unbelievably moist and fluffy. It takes only 10 minutes to combine the ingredients and bake it.
This recipe is great to bake when those large and juicy blueberries are available in spring or summer.
WHY THIS RECIPE IS GREAT?
- Easy prep time: This recipe does not use fancy ingredients. You probably have all that is needed in your fridge, and the mixing is only in two main steps.
- Moist & Fluffy Crumb: This loaf is incredibly moist and has the fluffiest crumb due to the sour cream used in this blueberry lemon loaf.
- Perfect for Spring and Summer: Once those juicy Blueberries are out, it is time to bake this loaf!
See more loaf recipes, TRIPLE CHOCOLATE BANANA LOAF, Triple Chocolate Banana Loaf, Marble Loaf
INGREDIENTS LIST
Flour, Oil, Egg, Blueberries, Lemon Juice, Lemon zest, and Sour cream are some of the main ingredients used in this loaf.
I would like to talk about the sour cream. Sour cream adds a lot of moisture to the cake, which makes the crumb super fluffy. It also gives the cake a nice tangy kick and a well-balanced flavour.
- You can use fresh or frozen blueberries. If using frozen, DO NOT THAW THEM. Otherwise, you will end up with a blue cake.
- I recommend using clear vanilla extract to have the maximum contrast of colours between the berries & the cake.
How To Make This Blueberry Lemon Loaf
- Preheat your oven to 350.
- Line a 9x9 pan with parchment paper and lightly grease.
- Mix/ whisk all the dry ingredients together.
- whisk all the wet ingredients together, including the eggs, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients. At this point, only use a rubber spatula to incorporate the flour into the batter.
- Add the blueberries to the batter and gently fold them in. DO NOT OVERMIX.
- Pour into the prepared pan and bake.
- Let the loaf cool down completely, and then glaze it.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Blueberry Lemon Loaf
Ingredients
- 1 ¾ cups All-purpose flour, 220 gr
- 1 cup Granulated sugar
- 1 cup Sour cream, room temperature
- 2 tablespoon Butter
- ¼ cup Oil
- 2 Eggs, room temperature
- 1¼ cups Blueberries, fresh or frozen
- 2 teaspoon Baking powder
- ¼ teaspoon salt
- 2 teaspoon Vanilla extract, preferably clear
- 2 tablespoon Lemon juice, freshly squized
- 1 tablespoon Lemon zest
FOR THE GLAZE
- 1 cup Powdered sugar
- 1 tsp Lemon zest
- 2-3 tablespoon Lemon juice, freshly squized
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350ºF. Line a 9x5" loaf pan with parchment paper and lightly grease and set aside.
- Melt the butter in the microwave for 20 sec. Set aside to cool down a bit.2 tablespoon Butter
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.1 ¾ cups All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon salt, 1 cup Granulated sugar
- In a separate bowl, whisk together the eggs, oil, vanilla, sour cream, lemon juice, lemon zest, and melted butter.1 cup Sour cream, 2 tablespoon Butter, ¼ cup Oil, 2 Eggs, 2 teaspoon Vanilla extract, 2 tablespoon Lemon juice, 1 tablespoon Lemon zest
- Pour the wet ingredients into the dry ingredients and stir together until just combined. The batter will be thick. DO NOT OVERMIX. Fold only 1 cup of the blueberries into the batter.1¼ cups Blueberries
- Pour the batter into the loaf pan and place the other ¼ cup of blueberries over the top.
- Bake at 350 for about 40-45 minutes until an insert comes out clean from the center.
- Cool completely on a cooling rack before removing from the pan and glazing.
Instruction for the glaze
- Place the powdered sugar, vanilla extract, and lemon zest in a mixing bowl.1 cup Powdered sugar, 1 teaspoon Vanilla extract, 1 teaspoon Lemon zest
- Add enough lemon juice to the bowl until the consistency is thick but spreadable. If the mixture gets too thin, you can add a bit more powdered sugar.2-3 tablespoon Lemon juice
Notes
- Always spoon and level the flour.
- For this recipe, eggs, sour cream, and butter should be at room temperature.
- If using frozen blueberries, DO NOT THAW THEM.
Nutrition
If you tried this recipe, and your thumbs were high up, make sure to leave me a STAR REVIEW.
Ben says
Thank you for your sharing
Arezou Bahador says
I am glad that you liked this recipe Ben.