Description
This Lemon Blueberry Loaf with Zesty Glaze is a moist, flavorful loaf cake bursting with fresh blueberries and bright lemon flavor. Perfect for a summer dessert or anytime treat, the loaf is topped with a tangy lemon glaze that adds the perfect finishing touch. Easy to make and wonderfully tender, this classic American dessert combines a soft crumb with vibrant citrus notes and juicy berries.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Main Flavoring
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- Zest of 1/2 lemon
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and wet ingredients: Beat the eggs in one at a time ensuring each is fully incorporated before adding the next. Then mix in sour cream, milk, lemon zest, lemon juice, and vanilla extract until the batter is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently and only until just combined to avoid overmixing which can toughen the loaf.
- Fold in blueberries: Gently fold in the blueberries that have been tossed with flour to keep them from sinking during baking.
- Pour and bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf: Once baked, allow the loaf to cool in the pan for 10 minutes. Then remove from the pan and transfer to a wire rack to cool completely before glazing.
- Prepare and add glaze: While the loaf cools, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle the glaze evenly over the cooled loaf before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent color bleeding and sogginess.
- For an extra lemony punch, brush the warm loaf with lemon syrup before applying the glaze.