Description
This Blueberry and Lemon Loaf is a delightful blend of bright lemon flavor and sweet blueberries, perfect for breakfast or as a snack.
Ingredients
- Fresh lemon zest and juice
- Sour cream
- Full-fat milk or plant-based milk
- Fresh or frozen blueberries
- Flavorless oil (vegetable or sunflower)
- Lemon glaze (lemon juice
- melted butter
- powdered sugar)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine the fresh lemon zest and juice with sour cream, milk, and oil, mixing until smooth.
- In another bowl, whisk together flour and baking powder; gently fold into the wet ingredients until just combined.
- Toss blueberries in a bit of flour to prevent sinking, then gently fold into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- For the glaze, mix lemon juice, melted butter, and powdered sugar until desired consistency, then drizzle over the cooled loaf.
Notes
Ensure not to skip the lemon zest for maximum flavor. If using frozen blueberries, there’s no need to thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Blueberry and Lemon Loaf, lemon bread, blueberry bread, dessert, baking, loaf cake