This Lemon Blueberry Loaf is a light, moist, and flavorful cake bursting with fresh blueberries and a hint of lemon. The combination of tart lemon and sweet blueberries creates a delightful balance of flavors, while the optional lemon syrup and glaze make each bite extra refreshing and delicious. Perfect for breakfast, an afternoon snack, or dessert, this loaf is simple to make and sure to become a favorite!
Preparation Time:
- Prep time: 15 minutes
- Cook time: 50-70 minutes
- Total time: 1 hour 25 minutes
- Servings: 8 slices
Ingredients:
For the Loaf:
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (2g) salt
- 1 cup (240g) sour cream or plain/Greek yogurt
- 1 cup (200g) sugar
- 3 large eggs
- 1 tablespoon (6g) lemon zest (from 1 large lemon)
- ½ teaspoon (2.5ml) vanilla extract
- ½ cup (120ml) vegetable or canola oil
- 1 ½ cups (225g) fresh blueberries (or frozen), dusted in 1 tablespoon flour
For Optional Lemon Syrup:
- Juice of 1 lemon
- 2-3 teaspoons sugar
For Simple Lemon Glaze:
- ½ cup (60g) icing sugar (confectioners’ sugar)
- Juice from ½ lemon
- Dash of pure vanilla extract
- Optional: Lemon zest to sprinkle on top
Directions:
- Prepare the pan and oven: Preheat oven to 350°F (176.7°C). Grease and dust an 8.5 x 4.5 x 2.5 inch (21 x 11 x 6 cm) loaf pan with flour.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients and sugar: In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla extract, and oil until smooth.
- Mix batter: Add the wet mixture to the dry ingredients and gently mix just until combined. Be careful not to overmix.
- Fold in blueberries: Gently fold in the blueberries, dusted with flour, using a spatula.
- Bake: Pour the batter into the prepared loaf pan and bake on the middle rack for 50-70 minutes, or until a toothpick comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional lemon syrup: Poke holes in the loaf with a toothpick and drizzle the lemon syrup over the top.
- Add glaze: Once the loaf is completely cooled, drizzle the lemon glaze over the top and sprinkle with extra lemon zest if desired.
Serving Suggestions:
- Serve with a dollop of whipped cream and fresh blueberries.
- Pair with a warm cup of tea or coffee for a delightful afternoon snack.
- Top with a scoop of vanilla ice cream for a dessert twist.
- Serve alongside a fruit salad for a refreshing, light meal.
- Slice thinly and serve as part of a brunch spread with other pastries.
Cooking Tips:
- Room temperature ingredients: Ensure eggs and sour cream are at room temperature for a smooth batter.
- Flour the blueberries: Dusting the blueberries with flour helps prevent them from sinking to the bottom of the loaf.
- Do not overmix: Overmixing the batter can make the loaf dense instead of light and airy.
- Use fresh lemon juice: Freshly squeezed lemon juice gives a much brighter flavor than bottled.
- Adjust baking time for pan type: If using a glass pan, it may take longer to bake compared to a metal pan.
Nutritional Benefits:
- Blueberries are high in antioxidants and vitamin C.
- Lemon provides a healthy dose of vitamin C and boosts digestion.
- Sour cream or yogurt adds calcium and protein.
- This loaf is relatively low in fat due to the use of vegetable oil.
- Provides a good balance of carbohydrates, protein, and fats for sustained energy.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-free option: Substitute all-purpose flour with gluten-free flour to make it gluten-free.
- Dairy-free option: Replace sour cream with a dairy-free yogurt alternative.
- Nut-free: This loaf contains no nuts.
Nutritional Facts (per slice):
- Calories: 280
- Carbohydrates: 42g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 25g
Storage:
- Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerator: Refrigerate the loaf in an airtight container for up to 5 days.
- Freezer: Freeze the loaf (without glaze) for up to 3 months. Thaw at room temperature and add the glaze before serving.
Why You’ll Love This Recipe:
- Easy to make: Simple ingredients and minimal steps make this loaf easy to whip up.
- Bursting with flavor: The combination of lemon and blueberries creates a refreshing, vibrant flavor.
- Moist and tender: The sour cream ensures the loaf stays moist and soft.
- Versatile: Perfect for breakfast, snack, or dessert.
- Great for sharing: This loaf is a crowd-pleaser and great for gatherings.
Conclusion:
This Lemon Blueberry Loaf is a delightful treat for any occasion, balancing the tartness of lemons with the sweetness of blueberries. It’s simple to prepare and requires only basic ingredients, making it a go-to recipe for both novice and experienced bakers. Whether you enjoy it plain or with the added syrup and glaze, this loaf is sure to brighten your day. Plus, it’s versatile and easy to store, so you can enjoy it for days!
Give this recipe a try, and you’ll fall in love with its bright flavors and irresistible texture.
Frequently Asked Questions:
- Can I use frozen blueberries? Yes, frozen blueberries work just as well. Be sure to dust them with flour to prevent them from sinking to the bottom.
- Can I make this loaf gluten-free? Absolutely! Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio.
- How do I prevent my loaf from becoming too dense? Avoid overmixing the batter. Mix just until the flour is combined to keep the loaf light and airy.
- Can I replace the sour cream with something else? Yes, plain Greek yogurt or regular yogurt can be used instead of sour cream for similar results.
- How do I know when the loaf is fully baked? Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready. If it has wet batter, continue baking and check every 5 minutes.