Blueberry Lemon Loaf – Immerse yourself in the blend of flavors offered by our Blueberry Lemon Loaf recipe. This moist and tangy loaf is a treat for breakfast, dessert, or whenever you crave a snack. Combining the freshness of blueberries with the kick of lemon this recipe creates a symphony of taste that will awaken your taste buds. Prepare yourself for a journey filled with citrusy tang and juicy bursts of blueberries.
The first time I made this Blueberry Lemon Loaf my kitchen was filled with the aroma of lemon zest and sweet blueberries instantly transporting me to a cozy bakery. It was one Sunday morning when I decided to surprise my spouse and child with something special. As the loaf baked our excitement grew. Once it was out of the oven we couldn’t wait to cut into it. The first bite was bliss. The tanginess from the lemon and the juiciness from the blueberries danced on our tongues confirming that this recipe deserved a spot in our home.
What makes this Blueberry Lemon Loaf truly special?
Indulge your senses with our Blueberry Lemon Loaf which brings together lemon and succulent blueberries in harmony. This moist and tender loaf effortlessly balances refreshing citrus flavors, with bursts of fruity sweetness capturing all that makes breakfasts, desserts and snack times experiences. With a crisp crumble topping, each slice becomes a culinary work of art that combines the comforting familiarity of the past with the excitement of new discoveries. This versatile and simple-to-make delicacy, adorned with a glaze guarantees not a delightful treat but also creates lasting memories, with every single bite.
What You Need To Make This Blueberry Lemon Loaf Recipe?
Butter, egg, sour cream, and milk: To ensure a well-mixed batter it’s important to have your butter, egg, sour cream and milk all at room temperature. This helps with blending everything and creates a consistent texture throughout the loaf.
Fresh Blueberries: While you can use frozen blueberries I highly recommend using fresh ones. They bring out juiciness and flavor that really enhances the taste of the loaf. Just give them a wash. Pat them dry before adding them to the batter.
Lemon Zest: Don’t underestimate the power of lemon zest! It’s where all that concentrated citrus aroma resides. Simply grate the skin of the lemon being careful not to include any bitter white pith.
Sugar: The combination of granulated sugar and light brown sugar adds depth to the sweetness of the loaf. Granulated sugar contributes a sweetness while light brown sugar brings in a caramel note.
Baking Powder: Baking powder is what gives our loaf its rise and fluffiness. Make sure it’s fresh and active to achieve that desired texture. If you’re unsure about its potency you can test it by mixing a small amount with water – it should fizz up vigorously.
Sour Cream: Sour cream is actually our secret ingredient, for achieving a tender and moist crumb in this loaf. It also brings a tanginess that nicely balances out the acidity of the lemon. If you prefer a tangier choice Greek yogurt can work well as an alternative.
Steps To Make Blueberry Lemon Loaf:
Blueberry Lemon Loaf Recipe:
Step 1: Preheat your oven to 375°F. Grease an 8½ x 4½ inch loaf pan.
Step 2: In a mixing bowl combine sugar, softened butter, sour cream, egg, lemon juice, and lemon zest. Mix until the mixture becomes creamy.
Step 3: In a bowl whisk together flour, baking powder, and salt.
Step 4: Gradually add the flour mixture and milk to the batter while alternating between them. End with the flour mixture.
Want To Save This Recipe?
Step 5: Gently fold in most of the blueberries while saving some for topping.
Step 6: Pour the batter into the pan. Sprinkle the reserved blueberries on top.
Crumble Topping:
Step 7: In a bowl mix together flour, granulated sugar, brown sugar, salt, and melted butter until crumbly.
Step 8: Sprinkle the mixture over the batter evenly.
Baking:
Step 9: Bake for 65 minutes or until a toothpick inserted comes out with a few crumbs clinging to it.
Step 10: Allow it to cool before adding the glaze.
Glaze:
Step 11: Whisk confectioners’ sugar and water in a bowl until you achieve your desired consistency for the glaze.
Step 12: Drizzle the glaze over the cooled loaf.
Tip:
For an extra burst of lemony goodness, lightly toss the fresh blueberries in a teaspoon of flour before folding them into the batter. This prevents the berries from sinking to the bottom during baking, ensuring an even distribution throughout the loaf and a delightful pop of flavor in every slice.
Frequently Asked Questions:
Can I use frozen blueberries?
While fresh blueberries are preferable, for the best flavor and texture you can also opt for frozen ones. Just ensure that you gently incorporate them into the batter without thawing.
Can I replace sour cream with Greek yogurt?
Certainly! Greek yogurt can serve as a replacement for cream adding a slightly tangy and creamy touch to the loaf.
How should I store the leftovers?
To keep your leftover loaf fresh tightly wrap it in plastic wrap. Store it in an airtight container at room temperature for up to 2 days. If you need to store it for a longer duration refrigeration for up to a week is recommended.
Blueberry Lemon Loaf
Ingredients
Blueberry Lemon Loaf:
- ¾ cup 150g granulated sugar
- ¼ cup ½ stick, 57g unsalted butter, at room temperature
- ½ cup 115g sour cream, at room temperature
- 1 large egg at room temperature
- 2 tbsp. fresh lemon juice
- 2 tsp lemon zest
- 1 ½ cups 187.5g all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ cup 122.5g whole milk, at room temperature
- 2 cups 296g fresh blueberries, divided
Crumble Topping:
- ½ cup 62.5g all-purpose flour
- ⅓ cup 67g granulated sugar
- 3 tbsp. light brown sugar
- Pinch of kosher salt
- ¼ cup ½ stick / 57g unsalted butter, melted and slightly cooled
Glaze:
- 1 cup 125g confectioners’ sugar
- 2 tbsp. water at room temperature
Instructions
Blueberry Lemon Loaf:
- First, preheat your oven to 375°F (190°C). Grease an 8½ x 4½ inch loaf pan.
- In a mixing bowl blend together the granulated sugar, softened butter, sour cream, egg, lemon juice and lemon zest until the mixture turns creamy.
- In a bowl whisk together the all-purpose flour, baking powder and kosher salt.
- Gradually add the flour mixture and room-temperature whole milk to the batter, in alternating batches. End with the flour mixture. Mix until just combined.
- Carefully fold in most of the blueberries ( 1 ¾ cups) keeping aside a handful for later use.
- Pour the batter into the loaf pan. Evenly distribute the reserved blueberries on top.
Crumble Topping:
- In a bowl combine all-purpose flour, granulated sugar, light brown sugar along with a pinch of salt. Mix everything well.
- Add melted butter that has slightly cooled down. Mix until you achieve texture.
- Sprinkle this crumble topping over the batter in the loaf pan.
Baking:
- Place the loaf pan in the oven. Bake for 65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Ensure that there is no wet batter present.
- After baking the loaf let it cool in the pan for 15 minutes before moving it onto a wire rack to cool
For the glaze:
- Combine confectioners’ sugar and water at room temperature in a bowl. Whisk until smooth and reach the desired consistency for the glaze.
- Once the loaf has cooled drizzle the glaze over it.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
