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Blueberry and Lemon Loaf

Delicious Blueberry and Lemon Loaf That Brightens Your Day

This Blueberry and Lemon Loaf is a delightful treat that's moist, topped with a crunchy crumble, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 3/4 cup Sugar Provides sweetness and helps with the loaf’s structure.
  • 1 whole Lemon Zest Adds aromatic citrus flavor.
  • 1/2 cup Vegetable Oil Adds moisture and tenderness to the loaf.
  • 1 teaspoon Lemon Extract Enhances lemon flavor depth. Optional.
  • 1 whole Lemon Juice Contributes acidity and flavor balance.
  • 1/2 cup Sour Cream Ensures moisture and tenderness; substitute with Greek yogurt if unavailable.
  • 1 whole Egg Provides binding and richness.
  • 1.5 cups All-Purpose Flour Sifted; can be substituted with gluten-free flour mix.
  • 2 teaspoons Baking Powder Leavening agent to help the loaf rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 cup Milk Adds moisture; can be replaced with non-dairy milk for a vegan option.
  • 2 cups Blueberries Tossed in flour; fresh or frozen can be used.
For the Crumble Topping
  • 1/2 cup Flour Adds texture.
  • 1/4 cup Brown Sugar Provides sweetness and moisture.
  • 2 tablespoons Sugar Adds additional sweetness for the topping.
  • 3 tablespoons Melted Butter Binds the crumble together.
For the Glaze
  • 3 tablespoons Lemon Juice Offers bright acidity.
  • 1 tablespoon Unsalted Butter Adds richness and is melted.
  • 1 cup Powdered Sugar Sweetens and thickens the glaze.

Equipment

  • Loaf pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare the crumble by mixing flour, brown sugar, sugar, and melted butter until crumbly.
  2. Preheat the oven to 350°F (160°C) and prepare a loaf pan.
  3. Make the dry mix by whisking flour, baking powder, and salt in a medium bowl.
  4. Coat blueberries with a small amount of flour to prevent sinking.
  5. Combine wet ingredients including sugar, lemon zest, oil, and egg in a large bowl.
  6. Add lemon juice to the wet mixture and combine well.
  7. Gradually add the dry mix to the wet ingredients, folding gently to combine.
  8. Incorporate milk and sour cream gently until just combined.
  9. Fold in the coated blueberries carefully.
  10. Pour batter in the loaf pan, top with crumble, and bake for 60-80 minutes.
  11. Cool in the pan for 15 minutes and prepare glaze with lemon juice, butter, and powdered sugar.
  12. Once cooled, drizzle the glaze over the loaf and slice to serve.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter, flour the blueberries to ensure even distribution, and cool the loaf before glazing for best results.

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