Description
This Easy Blueberry Lemon Loaf is a moist and flavorful quick bread that combines tart lemon zest and juice with fresh or frozen blueberries. Perfect for breakfast, snack, or dessert, this American classic loaf is simple to prepare and baked to golden perfection, offering a delightful balance of sweetness and citrus tang.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the lemon zest, fresh lemon juice, sour cream (or Greek yogurt), and vanilla extract until smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing, which can make the loaf tough.
- Fold in Blueberries: Gently fold in the floured blueberries to distribute them evenly without breaking the berries.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent them from bleeding color and affecting the batter consistency.
- For an extra lemony touch, drizzle the cooled loaf with a simple glaze made from powdered sugar and lemon juice.
