Description
This delightful Lemon Blueberry Loaf with Lemon Glaze is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect as a dessert or a sweet snack, the loaf combines a tender crumb with a tangy lemon glaze for a refreshing finish. Easy to prepare and bake, this American classic is ideal for lemon and berry lovers alike.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice (adjust for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the loaf after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can make the loaf dense.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking. Gently fold the blueberries into the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the loaf from breaking apart.
- Prepare and Add Glaze: Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf for a bright, tangy finish.
Notes
- For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent streaking.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
