Description
This Lemon Blueberry Explosion Loaf is a moist, flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast, brunch, or a sweet snack, it combines tangy lemon and juicy blueberries in a tender crumb loaf topped with a light lemon glaze.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- ½ cup canola oil
- 2 tablespoons lemon zest
- 1 to 2 tablespoons pure lemon extract
Fruit
- 1 ½ cups blueberries (fresh or frozen)
Glaze
- Powdered sugar
- Lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In another bowl, beat the eggs and granulated sugar until smooth. Then incorporate the sour cream or Greek yogurt, canola oil, lemon zest, and lemon extract, mixing well to combine all flavors.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until fully combined to maintain a tender texture without overmixing.
- Fold in Blueberries: Toss the blueberries lightly in some flour to prevent them from sinking, then gently fold them into the batter to distribute evenly without breaking the berries.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for approximately 52 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool and Glaze: Allow the loaf to cool for about 10 minutes before glazing. Mix powdered sugar with fresh lemon juice to create a simple glaze and drizzle it over the top for a bright, sweet finish.
Notes
- You can use fresh or frozen blueberries; if frozen, do not thaw before adding to batter.
- For a more intense lemon flavor, use 2 tablespoons of lemon extract.
- Make sure not to overmix batter once dry and wet ingredients are combined to keep the loaf light and fluffy.
- The glaze should be added after the loaf has cooled slightly to avoid melting off completely.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
