Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of the loaf after baking.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This will help ensure a light texture in the loaf.
Add the eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, vanilla extract, and sour cream until fully combined.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense loaf.
Fold in the blueberries: Gently fold in the fresh blueberries using a spatula, taking care not to crush the berries.
Bake the loaf: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown. Check the loaf at the 45-minute mark; if it’s browning too quickly, cover it loosely with aluminum foil.
Cool the loaf: Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Prepare the glaze: While the loaf cools, mix the powdered sugar, fresh lemon juice, and lemon zest in a small bowl. Stir until smooth.
Glaze the loaf: Once the loaf has cooled, drizzle the lemon glaze over the top of the loaf. Let the glaze set for a few minutes before slicing.
Tips for Serving and Storing:
Serving Suggestions: This loaf is perfect on its own, but for an extra touch, serve it with a dollop of whipped cream or a side of fresh fruit for a more indulgent treat.
Storing: Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days. It can also be stored in the fridge for up to a week, but it may lose a bit of its moisture.
Freezing: You can freeze the loaf before glazing for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. To serve, let it thaw at room temperature, then drizzle the glaze once it has thawed.
Variants:
Lemon Blueberry Muffins: If you prefer individual servings, you can bake the batter in a muffin tin. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
Berry Blend: Swap out the blueberries for a mixed berry blend, such as raspberries and blackberries, to give a different twist while maintaining that bright flavor.
Gluten-Free Version: Use a gluten-free flour blend to make this loaf gluten-free. Be sure to use a baking powder that’s certified gluten-free as well.
Vegan Option: To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use plant-based butter and sour cream.
FAQ:
Can I use frozen blueberries instead of fresh?
Yes, you can. If you use frozen blueberries, do not thaw them before adding them to the batter. Toss them lightly in a bit of flour to help prevent them from sinking to the bottom during baking.
Can I make the loaf without the glaze?
Absolutely! The loaf is delicious on its own, but the glaze adds a nice zesty finish. If you prefer a simpler version, feel free to skip it.
Can I use a different citrus fruit?
Yes! If you’re in the mood for a different flavor, you can substitute the lemon for orange or lime. Keep in mind that the flavor will change, but it will still be delightful.
Why did my loaf sink in the middle?
A common reason for a sunken loaf is overmixing the batter or not having enough structure. Be sure to gently fold in the dry ingredients and avoid overmixing, and check your baking powder for freshness.
This Lemon Blueberry Loaf with Lemon Glaze offers the perfect combination of citrusy zing and sweet blueberry goodness, making it a treat that’s sure to brighten any day! Whether you’re enjoying it for breakfast, dessert, or just as a snack, this loaf is bound to become a family favorite.
ADVERTISEMENT
