ADVERTISEMENT
Instructions for Making Lemon Blueberry Loaf
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl as needed.
4. Add the Eggs and Flavors:
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice. The lemon zest will add that fresh citrus fragrance that elevates the loaf’s flavor.
5. Add the Dry Ingredients and Sour Cream:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined—be careful not to overmix.
6. Prepare the Blueberries:
To prevent the blueberries from sinking to the bottom of the loaf while baking, toss them with 1 tablespoon of flour until they’re lightly coated. Gently fold the blueberries into the batter using a spatula.
7. Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can cover the loaf with aluminum foil for the last 10-15 minutes of baking.
8. Cool the Loaf:
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Afterward, transfer the loaf to a wire rack to cool completely.
9. Make the Glaze (Optional):
For an extra sweet finish, you can make a simple glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf for a shiny, citrusy finish.
Why This Lemon Blueberry Loaf is a Winner
- Perfect Balance of Flavors: The tartness of lemon pairs wonderfully with the sweetness of the blueberries, creating a fresh and light loaf.
- Incredibly Moist: The sour cream in the recipe ensures that the loaf remains moist, soft, and tender even days after baking.
- Great for All Occasions: Whether you’re hosting a brunch, preparing a special breakfast, or treating yourself to a light snack, this loaf is a great addition to any occasion.
- Great for Gifting: This loaf makes a wonderful homemade gift. Wrap it in parchment paper and twine, and it’s ready to share with friends and family.
Storage Tips:
Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave.
Conclusion:
This Lemon Blueberry Loaf is the perfect way to enjoy the bright, tangy flavors of lemon and the juicy sweetness of blueberries in a soft, moist loaf. Whether you enjoy it with your morning coffee or as an afternoon treat, it’s guaranteed to be a hit. Plus, it’s easy to make and can be customized with a sweet glaze or even a sprinkle of extra lemon zest for added flavor.
So the next time you’re craving something light, refreshing, and satisfying, give this recipe a try. It’s a wonderful addition to any baker’s repertoire and is sure to impress friends and family with its irresistible flavor!
ADVERTISEMENT
