Lemon Blueberry Loaf

Ingredients:

For the loaf:

• 1½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tbsp lemon zest (from 1–2 lemons)

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• ½ cup (120g) sour cream or Greek yogurt

• 1 cup (150g) fresh or frozen blueberries (tossed in 1 tsp flour)

Optional Lemon Glaze:

• ½ cup powdered sugar

• 1–2 tbsp fresh lemon juice

• Directions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. In a separate large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).

  4. Beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.

  5. Stir in the sour cream until well combined.

  6. Gradually add the dry ingredients, mixing just until incorporated. Don’t overmix.

  7. Gently fold in the blueberries tossed with flour (to prevent sinking).

  8. Pour the batter into the loaf pan and smooth the top.

  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

  10. Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

  11. (Optional) Whisk together the powdered sugar and lemon juice for the glaze. Drizzle over the cooled loaf.

  12. Tips:

      • You can sub Greek yogurt for sour cream for a lighter texture.

      • If using frozen blueberries, don’t thaw them before adding to the batter.

      • For extra zing, add a few drops of lemon extract to the batter or glaze.

      • Would you like a printable version, or maybe a double-batch version for gifting or freezing?