Lemon Blueberry Loaf

Lemon Blueberry Loaf is a delightful treat that combines the bright citrus flavor of lemon with juicy bursts of blueberries. Here’s a recipe to make a moist and delicious Lemon Blueberry Loaf:

Ingredients:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tbsp fresh lemon juice
• Add-ins:
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• For the Lemon Glaze (optional):
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • Zest of 1 lemon (optional)

Instructions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavorings:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
5. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the wet ingredients, alternating with the sour cream (or Greek yogurt), beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
6. Fold in Blueberries:
   • Gently fold in the blueberries with a spatula, being careful not to crush them.
7. Bake the Loaf:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Glaze (Optional):
   • Allow the loaf to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
   • If desired, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled loaf.
9. Slice and Serve:
   • Once the glaze has set, slice the Lemon Blueberry Loaf and serve. Enjoy the moist, flavorful loaf with a cup of tea or coffee!

This Lemon Blueberry Loaf is perfect for breakfast, brunch, or as a delightful dessert. It’s best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a few days or refrigerate for longer freshness.