Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.
I froze a few leftover slices after we devoured most of the loaf. Mostly to keep my husband from polishing them off. A few days later, I was looking for something to satisfy my after-dinner sweet tooth craving and pulled out the frozen slices. Too impatient to wait until they defrosted, I microwaved them for 20 seconds and inadvertently discovered that Lemon-Blueberry Loaf warmed-up is sublime!
My inspiration for this lemon blueberry loaf was my interest in making something a bit lighter to serve after a big Thai meal. I searched for recipes and found 3 very similar ones by Ina Garten, Jo Cooks and Nagi from TinEats. All 3 recipes did not require any equipment – just mix with a whisk. The recipe below is a close version of the 3 recipes with a couple of minor tweaks. The end result is a simple, delicious dessert or snack that is easy to make, super moist and full of lemon and blueberry flavor. Not super low cal, but not bad as desserts go.
Tailor To Your Taste
The first two bullet points are ways to reduce calories in the loaf. A third option is to just eat half a slice 🙂
- The recipe has an option for a lemon syrup which adds extra moistness and lemon taste, but you can leave that step out if you want. Or alternatively, use the syrup and leave out the glaze.
- Substitute Greek or plain [lower fat] yogurt for the sour cream.
- Try blackberries or raspberries instead of blueberries.
- Leave out the blueberries (but of course you will then have to call it Lemon Loaf )
Tips for Lemon Blueberry Loaf
- Be sure to toss the blueberries in flour before adding to the batter. This will ensure they don’t all sink to the bottom.
- If the glaze is too thick, add a bit more lemon juice or water. If it’s too thin, add a bit more icing sugar.
- The loaf is delicious warmed in the microwave for a few seconds.
- Store in a sealed container or bag at room temperature or in the fridge.
- It also freezes well, well wrapped, for up to 3 months.
Moist Lemon Blueberry Loaf
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream (or Greek or plain yoghurt for less calories)
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest (from 1 large lemon)
- 1/2 tsp vanilla
- 1/2 cup vegetable or canola oil
- 1 1/2 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
For Optional Lemon Syrup
- juice of 1 lemon mixed with 2-3 teaspoons sugar
For Lemon Glaze
- 1/2 cup icing sugar
- juice from 1/2 lemon
- dash of pure vanilla extract
- Optional: Lemon zest to sprinkle on top
- GET ORGANIZED: Preheat oven to 350F. Spray an 8.5 x 4.5 x 2.5 inch loaf pan with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
- COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large bowl.
- COMBINE WET INGREDIENTS AND SUGAR: In a separate medium bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
- COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet ingredients to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
- BAKE: Pour batter into greased/floured loaf pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
- MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool.
- MAKE AND ADD GLAZE: Mix together icing sugar and lemon juice in a small bowl. Drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.
Lemon Blueberry loaf, originally published in 2018, has been updated for our readers.
Here are some other cakes you might enjoy: