Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.
Servings (change as needed): 12slices
1 1/2cupsall-purpose flour
1cupsour cream (or Greek or plain yoghurt for less calories)
1tablespoonlemon zest (from 1 large lemon)
1/2cupvegetable or canola oil
1 1/2cupsfresh 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
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.
Make Ahead: Store in a sealed container at room temperature or in the fridge. It also freezes well, well wrapped, for up to 3 months.