Breads & Bakingcambreabakes5.0
Moist Lemon Blueberry Loaf with Lemon Glaze
This incredibly moist and tender lemon blueberry loaf is packed with juicy blueberries and fresh lemon flavor in every bite! Made with lemon juice, zest, and European butter for the perfect texture, this easy one-bowl quick bread is topped with a buttery crumble and drizzled with a tangy-sweet lemon glaze. Whether you're serving it for brunch, or just as a treat, this loaf is bursting with flavor and never fails to impress!
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 20 min🔥 Cook: 1h 5m👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
Preheat the oven to 350F/180C. Lightly grease and line an 8.5x4.5 loaf pan with parchment paper so that it hangs over the sides for easy removal of the baked loaf. Set aside.
2
Combine the flour, baking powder, and salt in a bowl and set aside.
3
In a separate bowl, toss the blueberries in a half teaspoon of flour until coated. Discard any excess flour and set the berries aside.
fresh blueberries1 cup
4
In a mixing bowl, cream the butter, sugar, oil, and lemon zest for ⏱️ 2 minutes, until light and fluffy.
fresh lemon zest1 tablespoon
5
Whisk the eggs together. Then, with the mixer running on low speed, stream them into the bowl. Once combined, scrape down the bowl and mix in the sour cream, lemon juice, and vanilla. It will look curdled at this point which is fine.
large eggs (room temperature)2fresh lemon juice1 tablespoonlemon juice2 tablespoons
6
Add the dry ingredients and turn the mixer on low speed, streaming the heavyy cream into the bowl while the flour is being mixed in. When there are just a few streaks of flour left, stop mixing and fold in the blueberries by hand.
fresh blueberries1 cup
7
Transfer the batter to the prepared loaf pan, using a spatula to evenly spread it to fill the pan and smooth the top. Then, drag a butter knife through the center of the loaf.
8
To make the crumble topping, combine the flour, butter, and sugar until crumbs form. Evenly spread it across the top of the batter.
9
Bake the blueberry loaf for ⏱️ 65-75 minutes, tenting the top of the loaf with a piece of foil around ⏱️ 35-45 minutes to keep the top from getting too brown.
10
Let the loaf pan cool on a wire rack once baked for ⏱️ 30-40 minutes, then lift the parchment sides up to remove it from the pan and let it finish cooling on the rack.
11
To make the lemon glaze, whisk together the powdered sugar and fresh lemon juice. When the loaf is cool, pour the glaze over the top then cut into slices.
powdered sugar1 cupfresh lemon juice1 tablespoonlemon juice2 tablespoons
Nutrition Facts
calories
526 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
1 g
sugar Content
37 g
sodium Content
519 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
104 mg
carbohydrate Content
66 g
saturated Fat Content
15 g
unsaturated Fat Content
10 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...