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Blueberry and Lemon Loaf

Deliciously Moist Blueberry and Lemon Loaf You'll Love

This Blueberry and Lemon Loaf combines moist richness with sweet blueberries and zesty lemon for a delightful dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar Sweetness that balances the tart lemon flavor
  • 2 tablespoons Lemon Zest For vibrant citrus flavor; fresh zest is recommended
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil or butter
  • 1 teaspoon Lemon Extract Enhances lemon flavor; optional
  • 1/4 cup Lemon Juice Always use fresh juice
  • 1 cup Sour Cream Contributes moistness; swap with Greek yogurt
  • 2 large Eggs Using room temperature eggs helps to create a smoother batter
  • 2 cups All-Purpose Flour Use a gluten-free baking mix for gluten-free option
  • 2 teaspoons Baking Powder Ensure it’s fresh for good rise
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 cup Milk Can be substituted with buttermilk
  • 1 cup Blueberries Fresh or lightly floured frozen to prevent sinking
For the Crumble Topping
  • 1 cup Flour Essential for achieving crunch
  • 1/2 cup Brown Sugar Adds caramel-like flavor
  • 1/4 cup Sugar Adjust based on taste preference
  • 1/4 cup Melted Butter Binds the crumble together
For the Glaze
  • 2 tablespoons Lemon Juice Compliments sweetness
  • 2 tablespoons Unsalted Melted Butter Adds richness
  • 1 cup Powdered Sugar Adjust for desired consistency

Equipment

  • mixing bowl
  • Loaf pan
  • whisk
  • oven

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine flour, brown sugar, and melted butter for the crumble topping. Rub together until coarse crumbs form. Set aside.
  2. Preheat your oven to 350°F (160°C) and grease or line a 9-inch loaf pan.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Toss blueberries with a bit of flour to prevent sinking. Set aside.
  5. In a separate bowl, combine sugar, lemon zest, vegetable oil, lemon extract, and beaten eggs. Mix until smooth.
  6. Pour in the lemon juice and mix well until incorporated.
  7. Fold the dry ingredients into the wet mixture in three additions, adding milk and sour cream until well combined.
  8. Gently fold in the blueberries to the batter.
  9. Pour the batter into the prepared loaf pan and sprinkle crumble topping evenly over it.
  10. Bake for 60-80 minutes, checking for doneness with a toothpick.
  11. Remove from oven and cool in the pan on a wire rack.
  12. Whisk together glaze ingredients until smooth. Drizzle over cooled loaf.
  13. Slice and serve, this Blueberry and Lemon Loaf is ready to enjoy!

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Toss blueberries in flour to prevent sinking. Allow to cool completely before glazing for a clean presentation.

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