Lemon Blueberry Loaf (Super Moist With Big Flavor)
Moist, lemony and bursting with juicy blueberries, this lemon blueberry loaf is perfect for a tea, shower or brunch.
Servings (change as needed): 12 slices
Ingredients
For Loaf
- 1 1/2 cups all-purpose flour, Note 1
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream or plain or Greek yoghurt
- 1 cup sugar
- 3 large eggs
- 1 tablespoon lemon zest (from 1 large lemon)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable or canola oil
- 1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour flour will prevent them from sinking to bottom of the pan
For Optional Lemon Syrup
- juice of 1 lemon mixed with 2-3 teaspoons sugar
For Simple Lemon Glaze
- 1/2 cup icing sugar also called confectioners sugar or powdered sugar
- juice from 1/2 lemon
- dash of pure vanilla extract
- Optional Garnish: Lemon zest to sprinkle on top
Instructions
- GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking spray (or grease with butter) and dust with flour. Zest one large lemon and set aside (and a zest a second lemon to sprinkle on the finished loaf if you like).
- COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.1 1/2 cups all-purpose flour, Note 1, 2 teaspoon baking powder, 1/2 teaspoon salt
- COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, whisk sour cream eggs, sugar, lemon zest, vanilla and oil until smooth.1 cup sour cream, 1 cup sugar, 3 large eggs, 1 tablespoon lemon zest, 1/2 teaspoon vanilla extract, 1/2 cup vegetable or canola oil
- COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk just until flour disappears. Don't overmix or the loaf will be dense. Gently fold in the blueberries dusted in flour with a spatula.
- BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. A glass loaf pan will take longer than metal. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Cool cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack, top facing up, over a pan or cutting board (something to catch any drips if you are add the lemon syrup).
- 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 completely on a wire rack.
- MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.
Video
Notes
- To measure flour: Scoop it into a measuring cup, then level if off with a knife. Don't just dip the scoop into the flour as this packs it in too much.
- Variations
- To reduce calories in the loaf.
- 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 yogurt or plain [lower fat] yogurt for the sour cream.
- Replace half the oil with applesauce (but the loaf will be a little denser)
- Just eat half a slice :)
- Try blackberries or raspberries instead of blueberries.
- Leave out the blueberries
- To reduce calories in the loaf.
- Store, Freeze: Store leftovers in an airtight container at room temperature or in the fridge. It also freezes well, well wrapped in plastic wrap, tin foil or a ziplock bag, for up to 3 months.
Calories: 205kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 199mg | Potassium: 75mg | Fiber: 1g | Sugar: 24g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg