How to Make Blueberry Lemon Loaf - A Step-by-Step Guide

Nothing says summer quite like the combination of fresh blueberries and zesty lemon. And when you combine these two flavors in a deliciously moist and tender loaf cake, you've got a winning dessert that's perfect for enjoying during the warmer months. This Blueberry Lemon Loaf is bursting with flavor and is a great way to make use of the abundance of blueberries that are in season.

Whether you're serving it as a summertime dessert, a brunch dish, or as a sweet treat to enjoy with your...

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Ingredients

  • 1 lemon
  • 1 tablespoon confectioners' sugar
  • ¾ cup white sugar
  • ¼ cup melted butter
  • 2 eggs
  • ¼ cup sour cream
  • ⅓ cup milk
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups frozen blueberries

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 15 mins
  • Servings: 12
  • Yield: 1 - 9x5 inch loaf

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  • Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  • Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  • Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  • Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Nutrition

    184 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 44mg
    • Sodium: 175mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 3g
    • Vitamin C: 7mg
    • Calcium: 74mg
    • Iron: 1mg
    • Potassium: 70mg