Zesty Delight: The Ultimate Lemon Blueberry Loaf Recipe

This Lemon Blueberry Loaf is the perfect balance of sweet and tart, with a moist, tender crumb and a vibrant citrusy glaze. It’s an easy-to-make treat that’s perfect for breakfast, brunch, or a simple dessert. The bright flavors of lemon and blueberry complement each other beautifully, creating a truly irresistible loaf that everyone will love. This recipe walks you through each step, ensuring a perfect loaf every time. Get ready to fill your kitchen with the delightful aroma of baking citrus and berries!

Why You’ll Love This Lemon Blueberry Loaf

* **Bursting with Flavor:** The combination of fresh lemon zest and juice with juicy blueberries creates a flavor explosion in every bite.
* **Moist and Tender:** Sour cream in the batter ensures a moist and tender crumb that stays fresh for days.
* **Easy to Make:** This recipe is straightforward and doesn’t require any special equipment.
* **Perfect for Any Occasion:** Whether it’s a weekend brunch or a simple weeknight dessert, this loaf is always a hit.
* **Freezer-Friendly:** You can easily freeze this loaf for later enjoyment.

Ingredients You’ll Need

Before you start baking, gather all your ingredients. This will make the process smoother and more efficient. Here’s what you’ll need:

**For the Loaf:**

* **All-Purpose Flour:** 3 cups (375g). Provides the structure for the loaf. Make sure to measure correctly; spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in a denser loaf.
* **Granulated Sugar:** 1 ½ cups (300g). Sweetens the loaf and helps to create a tender crumb. You can adjust the amount of sugar to your liking, but be mindful that it also contributes to the loaf’s moisture.
* **Baking Powder:** 1 tablespoon. A leavening agent that helps the loaf rise. Make sure your baking powder is fresh for the best results.
* **Salt:** ½ teaspoon. Enhances the flavors and balances the sweetness.
* **Eggs:** 3 large. Bind the ingredients together and add richness. Use large eggs at room temperature for optimal emulsification.
* **Sour Cream:** 1 cup (240g). Adds moisture and tenderness to the loaf. Full-fat sour cream is recommended for the best texture, but you can use low-fat if preferred.
* **Vegetable Oil:** ½ cup (120ml). Adds moisture and helps to create a tender crumb. You can substitute with canola oil or melted coconut oil.
* **Lemon Zest:** 2 tablespoons. Adds a bright, citrusy flavor. Use a microplane grater to zest the lemon, being careful to avoid the white pith, which can be bitter.
* **Lemon Juice:** ¼ cup (60ml). Enhances the lemon flavor and adds acidity to the batter. Freshly squeezed lemon juice is always best.
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor of the loaf.
* **Blueberries:** 1 ½ cups (180g). Adds bursts of juicy sweetness. Fresh or frozen blueberries can be used. If using frozen blueberries, do not thaw them before adding them to the batter to prevent them from bleeding.
* **Flour (for coating blueberries):** 1 tablespoon. This helps to prevent the blueberries from sinking to the bottom of the loaf.

**For the Lemon Glaze:**

* **Powdered Sugar:** 1 ½ cups (180g). Creates a smooth, sweet glaze.
* **Lemon Juice:** 3-4 tablespoons. Adds a tangy citrus flavor to the glaze. Adjust the amount of lemon juice to achieve your desired consistency.

Equipment You’ll Need

* **Loaf Pan:** 9×5 inch. Essential for baking the loaf.
* **Mixing Bowls:** For mixing the dry and wet ingredients.
* **Whisk:** For combining the dry ingredients.
* **Electric Mixer:** For creaming the wet ingredients. A stand mixer or hand mixer can be used.
* **Rubber Spatula:** For folding in the blueberries and scraping down the sides of the bowl.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Zester:** For zesting the lemon.
* **Juicer:** For juicing the lemon.
* **Wire Rack:** For cooling the loaf.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking! Follow these step-by-step instructions for a perfect Lemon Blueberry Loaf.

**Step 1: Prepare the Loaf Pan**

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will prevent the loaf from sticking to the pan and ensure easy removal. You can also line the pan with parchment paper, leaving an overhang on the sides for easy lifting.

**Step 2: Combine the Dry Ingredients**

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is crucial for proper leavening.

**Step 3: Combine the Wet Ingredients**

In a separate mixing bowl, cream together the eggs, sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract using an electric mixer. Mix until well combined and smooth. The sour cream adds moisture and tenderness, while the lemon zest and juice provide a bright citrus flavor.

**Step 4: Combine Wet and Dry Ingredients**

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough loaf. Overmixing develops the gluten in the flour, which can make the loaf dense and chewy.

**Step 5: Prepare the Blueberries**

In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps to prevent the blueberries from sinking to the bottom of the loaf during baking. The flour coating creates a barrier that prevents the blueberries from releasing too much moisture into the batter.

**Step 6: Fold in the Blueberries**

Gently fold the floured blueberries into the batter using a rubber spatula. Be careful not to overmix, as this can cause the blueberries to burst and bleed into the batter, resulting in a blue-tinged loaf.

**Step 7: Pour into Loaf Pan**

Pour the batter into the prepared loaf pan and spread it evenly.

**Step 8: Bake the Loaf**

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the loaf periodically. If the top of the loaf is browning too quickly, you can tent it with aluminum foil.

**Step 9: Cool the Loaf**

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling the loaf in the pan allows it to firm up slightly, making it easier to remove without breaking.

**Step 10: Make the Lemon Glaze**

While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until you reach your desired consistency.

**Step 11: Glaze the Loaf**

Once the loaf is completely cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Tips for the Perfect Lemon Blueberry Loaf

* **Use Room Temperature Ingredients:** Using room temperature eggs and sour cream helps them emulsify better, resulting in a smoother batter and a more tender loaf.
* **Measure Flour Correctly:** Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in a denser loaf.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, which can make the loaf tough. Mix until just combined.
* **Use Fresh Lemon Zest and Juice:** Freshly grated lemon zest and freshly squeezed lemon juice provide the best flavor.
* **Toss Blueberries with Flour:** This helps to prevent the blueberries from sinking to the bottom of the loaf.
* **Check for Doneness:** Insert a wooden skewer into the center of the loaf to check for doneness. If the skewer comes out clean, the loaf is done.
* **Cool Completely Before Glazing:** Make sure the loaf is completely cooled before glazing, otherwise the glaze will melt and run off.
* **Store Properly:** Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the loaf for up to 2 months.

Variations and Substitutions

* **Poppy Seeds:** Add 1-2 tablespoons of poppy seeds to the batter for a nutty flavor and added texture.
* **Almond Extract:** Substitute ½ teaspoon of vanilla extract with almond extract for a different flavor profile.
* **Different Berries:** Try using raspberries, blackberries, or a mix of different berries instead of blueberries.
* **Gluten-Free:** Use a gluten-free flour blend to make this loaf gluten-free. Be sure to add xanthan gum if your blend doesn’t already contain it.
* **Vegan:** Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan sour cream alternative.

Serving Suggestions

* **Breakfast or Brunch:** Serve slices of Lemon Blueberry Loaf with a cup of coffee or tea for a delicious breakfast or brunch.
* **Dessert:** Enjoy a slice of Lemon Blueberry Loaf as a simple and satisfying dessert.
* **Snack:** Pack a slice of Lemon Blueberry Loaf for a sweet and portable snack.
* **With Yogurt or Ice Cream:** Top a slice of Lemon Blueberry Loaf with a dollop of yogurt or a scoop of vanilla ice cream for an extra-special treat.

How to Store Lemon Blueberry Loaf

* **Room Temperature:** Store the loaf in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the loaf in an airtight container in the refrigerator for up to 1 week.
* **Freezer:** Wrap the loaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Lemon Blueberry Loaf Recipe

**Yields:** 1 loaf
**Prep time:** 15 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

**For the Loaf:**

* 3 cups (375g) all-purpose flour
* 1 ½ cups (300g) granulated sugar
* 1 tablespoon baking powder
* ½ teaspoon salt
* 3 large eggs
* 1 cup (240g) sour cream
* ½ cup (120ml) vegetable oil
* 2 tablespoons lemon zest
* ¼ cup (60ml) lemon juice
* 1 teaspoon vanilla extract
* 1 ½ cups (180g) blueberries
* 1 tablespoon flour (for coating blueberries)

**For the Lemon Glaze:**

* 1 ½ cups (180g) powdered sugar
* 3-4 tablespoons lemon juice

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, cream together the eggs, sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract using an electric mixer.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. In a small bowl, toss the blueberries with 1 tablespoon of flour.
6. Gently fold the floured blueberries into the batter using a rubber spatula.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until you reach your desired consistency.
11. Once the loaf is completely cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Nutrition Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)

* **Calories:** Approximately 300-350 per slice
* **Fat:** 15-20g
* **Saturated Fat:** 3-5g
* **Cholesterol:** 50-70mg
* **Sodium:** 150-200mg
* **Carbohydrates:** 40-50g
* **Sugar:** 25-30g
* **Protein:** 3-5g

Conclusion

This Lemon Blueberry Loaf recipe is a guaranteed winner! It’s easy to make, bursting with flavor, and perfect for any occasion. The combination of lemon and blueberry is simply irresistible, and the moist, tender crumb will keep you coming back for more. Whether you’re baking for breakfast, brunch, or dessert, this loaf is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy the zesty delight of this ultimate Lemon Blueberry Loaf! Enjoy baking!