Blueberry Lemon Loaf (Print Version)

A moist loaf bursting with lemon and blueberry flavors topped with a simple sweet glaze.

# What You’ll Need:

→ Lemon Blueberry Loaf

01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 0.33 cup fresh lemon juice
10 - 0.5 cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for coating blueberries

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - 0.5 teaspoon lemon zest for garnish, optional

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream together softened butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean. If browning too quickly, tent with foil during the final 15 minutes.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack for complete cooling.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice if a thinner consistency is desired.
11 - Drizzle glaze over cooled loaf. Garnish with extra lemon zest if desired. Slice and serve.

# Additional Tips::

01 -
  • It's foolproof enough for a weeknight but elegant enough to bring to any celebration without second-guessing yourself.
  • The bright lemon-blueberry combination tastes like spring even when you're making it in the depths of winter.
  • One loaf feeds a crowd, and it stays impossibly moist for days, which means you get to enjoy it more than once.
02 -
  • Frozen blueberries work beautifully; don't thaw them or they'll turn the entire batter purple and sink to the bottom like stones.
  • Room temperature eggs and butter aren't just suggestions; cold ingredients won't emulsify properly and you'll end up with a dense, disappointed cake.
03 -
  • If you're short on time, you can make this batter up to 4 hours ahead and bake it when you need it; just fold in the blueberries right before it goes into the oven.
  • A crumb coat of glaze applied while the cake is still slightly warm will seep into the cake and create a flavor layer; then apply a second coat once it's cooled for a polished finish.
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