Lemon Blueberry Loaf is a delightful combination of bright citrus flavors and juicy blueberries, making it a perfect treat for any time of the day. This loaf is incredibly moist, thanks to the addition of yogurt or sour cream, and it bursts with the tangy flavor of lemon, beautifully complemented by the sweetness of fresh or frozen blueberries.
The lemon glaze on top adds an extra layer of zing, making each bite refreshing and delicious. Whether you enjoy it as a breakfast treat, a midday snack, or a light dessert, this Lemon Blueberry Loaf is sure to please.
This recipe is straightforward and easy to follow, ensuring that you can whip up this delicious loaf with minimal fuss. The addition of lemon zest and a simple lemon syrup brushed over the loaf while it cools gives it a wonderful aroma and flavor that’s hard to resist.
Ingredients:
For the Loaf:
- 1 ½ cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the sides and bottom of a loaf pan to prevent sticking.
- Prepare the Dry Ingredients: Sift together 1 ½ cups of flour, baking powder, and salt in a medium bowl. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, yogurt or sour cream, vanilla extract, vegetable oil, and lemon zest until smooth and well combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Prepare the Blueberries: In a separate small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the loaf during baking. Gently fold the floured blueberries into the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the loaf from the pan and transfer it to a cooling rack to cool completely.
- Prepare the Lemon Glaze/Syrup: In a small saucepan over low heat, combine the lemon juice and sifted confectioner’s sugar. Stir until the sugar is completely dissolved and the mixture has slightly thickened. Simmer for about 3 minutes.
- Apply the Lemon Syrup: Using a toothpick, poke small holes all over the top and sides of the loaf. Then, use a pastry brush to generously brush the lemon syrup over the top and sides of the loaf. Allow the glaze to harden for about 15 minutes before serving.
