Blueberry and Lemon Loaf
This delightful Blueberry and Lemon Loaf combines the sweetness of fresh blueberries with a zesty lemon kick, making it a perfect treat for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup sour cream Can be swapped with Greek yogurt.
- 0.25 cup butter Softened to room temperature.
- 0.5 cup sugar
- 2 pieces eggs
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
Add-ins
- 1 cup fresh blueberries Do not thaw if using frozen blueberries.
- 0.5 cup crumble topping For added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until the mixture appears light and fluffy.
- Beat in the eggs one at a time, ensuring they’re fully incorporated. Stir in the sour cream, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix!
- Gently fold in the fresh blueberries to preserve their shape.
- Pour the batter into the prepared loaf pan. Sprinkle the crumble topping generously over the surface for an extra crunch.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow it to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
Notes
This loaf shines brightest when served slightly warm. Enjoy plain or with softened butter or cream cheese. Pairs well with tea or coffee.