Description
A delicious lemon blueberry loaf that is moist and bursting with flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar (I use a little over ¾ cup)
- 1 cup sour cream or Greek yogurt
- 1/2 cup canola oil
- 2 tablespoons lemon zest
- 1 to 2 tablespoons pure lemon extract (I used Nielsen-Massey)
- 1 1/2 cups blueberries, fresh or frozen (I used fresh)
- 1 tablespoon flour (to toss and coat with blueberries before adding to loaf)
- ¾ cup to 1 cup powdered sugar
- 1 tablespoon or more as needed lemon juice, almond milk or whatever milk you want
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with non-stick spray. Line with parchment paper for easier removal.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- In a large bowl, whisk eggs, sugar, sour cream/yogurt, and oil until smooth. Mix in lemon zest and extract.
- Add dry ingredients to wet ingredients and stir until just combined (small lumps are okay).
- Toss blueberries with 3 teaspoons of flour, then gently fold into the batter.
- Pour batter into the loaf pan. Bake for 52–57 minutes. Tent with foil during the last 10 minutes to prevent over-browning.
- Cool loaf in the pan on a wire rack for at least 30 minutes before glazing.
- For the glaze, mix powdered sugar and lemon juice (or milk) until smooth. Drizzle over cooled loaf before slicing.
Notes
- This loaf is perfect for breakfast or a snack.
- You can use Greek yogurt for extra tanginess.
- This recipe can be made with frozen blueberries, just add them without thawing.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg