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piece of Lemon-Blueberry Loaf. on plate
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4.72 from 59 votes

Moist Lemon Blueberry Loaf

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings (change as needed): 12 slices
Author: Cheryl

Ingredients

For Loaf

  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream (or Greek or plain yoghurt for less calories)
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/2 teaspoon 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

Instructions

  • 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.

Notes

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. 
Calories: 288kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 199mg | Potassium: 79mg | Fiber: 1g | Sugar: 25g | Vitamin A: 189IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg