When it comes to baking, there’s something undeniably comforting about the combination of lemon and blueberries. This Lemon Loaf with Blueberries recipe strikes the perfect balance between tart and sweet, creating a moist, flavorful bread that’s ideal for an afternoon snack or a delightful sweet treat. Whether you’re an experienced baker or just starting out, this recipe is simple to follow and guarantees delicious results.
Tips for Success
- Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature for a smoother batter and better rise.
- Fresh vs. Frozen Blueberries: Fresh blueberries are preferred for this recipe, but if using frozen, do not thaw them to prevent excess moisture in the batter.
- Zest for Flavor: Fresh lemon zest is key for that vibrant lemon flavor. Make sure to zest only the yellow part of the lemon, avoiding the bitter white pith.
This loaf is not only a treat for the taste buds but also a visually stunning addition to any table. Perfect for serving guests or enjoying a quiet moment with a cup of tea, this loaf is sure to become a favorite in your baking repertoire. Enjoy!
PrintLemon Loaf with Blueberries
Ingredients
BATTER
- 1.5 cups (180g) all-purpose flour (sifted) + 1 tbsp (for coating the blueberries)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup (115g) melted butter
- 3 eggs
- 1 cup (200g) of sugar
- 1 cup (150g) of fresh blueberries
- 1/2 cup (120g) of sour cream
ICING
- 1/2 (60g) cup of powdered sugar
- 2 tbsp of melted butter
- 1 tbsp of fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a 9″x5″x3″ loaf pan with parchment paper, ensuring it covers all sides.
- Mix dry ingredients: In a medium bowl, sift together 1.5 cups of all-purpose flour, 1 tsp baking powder, and 1/4 tsp baking soda. Set aside.
- Mix wet ingredients: In another bowl, combine 1/2 cup melted butter, 3 eggs, and 1 cup sugar. Add 1 tsp lemon zest, 1 tsp lemon extract, and 1 pack of vanilla sugar (or 1/2 tsp vanilla extract). Mix thoroughly for about 2 minutes until well combined.
- In a small bowl, toss 1 cup of fresh blueberries with 1 tbsp of flour. This helps to keep the blueberries evenly distributed throughout the loaf.
- Gradually add half of the flour mixture to the egg mixture, mixing until just combined.
- Add 1/2 cup of sour cream and mix until incorporated. Add the remaining flour mixture and continue to mix until all ingredients are blended.
- Gently fold the flour-coated blueberries into the batter, ensuring even distribution.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55 minutes. To check for doneness, insert a knife into the center of the loaf. If it comes out clean, the loaf is baked to perfection.
- Prepare the icing: In a small bowl, mix 1/2 cup powdered sugar with 2 tbsp melted butter and 2 tbsp fresh lemon juice until smooth.
- Once the loaf is completely cool, spread the icing evenly over the top. Let the icing set before slicing.
- Enjoy!
