Description
This Moist Lemon Blueberry Loaf is a bright and flavorful dessert bursting with juicy blueberries and fresh lemon zest. Perfect as a brunch treat or to enjoy with coffee or tea, it's moist, tender, and easy to make. Featuring a simple lemon syrup and optional glaze, this American-style loaf cake offers a refreshing balance of sweet and tangy flavors.
Ingredients
For Loaf
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream or plain or Greek yogurt
- 1 cup sugar
- 3 large eggs
- 1 tablespoon lemon zest (from 1 large lemon)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable or canola oil
- 1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour
Lemon Syrup (optional)
- Juice of 1 lemon
- 2-3 teaspoons sugar
Simple Lemon Glaze (optional)
- 1/2 cup icing sugar (confectioners' or powdered sugar)
- Juice from 1/2 lemon
- Dash of pure vanilla extract
Optional Garnish
- Lemon zest to sprinkle on top
Instructions
- Get Organized: Preheat your oven to 350°F (176.7°C). Grease an 8.5 x 4.5 x 2.5 inch loaf pan with cooking spray or butter and dust with flour. Zest one large lemon and set aside for the batter, and optionally zest a second for garnish on the finished loaf.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly mixed.
- Mix Wet Ingredients and Sugar: In a medium bowl, whisk together 1 cup sour cream (or plain/Greek yogurt), 1 cup sugar, 3 large eggs, 1 tablespoon lemon zest, 1/2 teaspoon vanilla extract, and 1/2 cup vegetable or canola oil until smooth and fully combined.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and gently whisk just until the flour disappears, taking care not to overmix to avoid a dense loaf. Then, fold in the 1 1/2 cups blueberries coated in 1 tablespoon flour with a spatula to distribute evenly.
- Bake: Pour the batter into the prepared loaf pan and place it on the middle rack of the oven. Bake for 50 to 70 minutes, starting to check at 50 minutes. A toothpick inserted into the center should come out clean when done. After baking, cool the loaf in the pan for 10 minutes, then transfer to a wire rack with the top side up.
- Make and Add Lemon Syrup (Optional): Poke holes on the top of the warm loaf with a toothpick or tester. Mix the juice of 1 lemon with 2-3 teaspoons sugar until dissolved and pour over the loaf to soak in, which adds extra moistness and lemon flavor. Let cool completely on the rack.
- Make and Add Lemon Glaze (Optional): In a small bowl, combine 1/2 cup icing sugar, juice from 1/2 lemon, and a dash of vanilla extract to create a smooth glaze. Drizzle over the cooled loaf and sprinkle with additional lemon zest if desired.
- Serve: Slice the loaf and serve with coffee or tea. Store leftovers in an airtight container at room temperature or refrigerated, or freeze well wrapped for up to 3 months.
Notes
- To measure flour accurately, scoop the flour into your measuring cup, then level it off with a knife instead of dipping the cup directly into the flour to prevent packing.
- Try substituting blackberries or raspberries for the blueberries for a different berry flavor.
- You can leave out the blueberries entirely for a plain lemon loaf.
- To reduce calories: skip the lemon syrup or the glaze, substitute Greek yogurt for sour cream, replace half the oil with applesauce (note this may make the loaf a bit denser), or simply enjoy smaller slices.
- Store leftovers in an airtight container at room temperature or in the fridge, or freeze tightly wrapped for up to 3 months. Warm briefly in the microwave before serving.
