Go Back
–+ servings
Blueberry and Lemon Loaf

Luscious Blueberry and Lemon Loaf for Cozy Mornings

This Blueberry and Lemon Loaf offers a delightful balance of sweetness and tang, perfect for cozy mornings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar Brown sugar can add a richer flavor.
  • 2 tbsp Lemon Zest Always opt for fresh zests for the best flavor.
  • 1/2 cup Vegetable Oil Can be substituted with melted butter.
  • 1 tsp Lemon Extract Optional for an extra lemony kick.
  • 1/4 cup Lemon Juice Freshly squeezed juice is preferred.
  • 1 cup Sour Cream Greek yogurt works as a substitute.
  • 1 large Egg A flax egg can replace this for a vegan option.
  • 2 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free baking mix.
  • 2 tsp Baking Powder Leavening agent for rise.
  • 1/2 tsp Salt Enhances overall flavor.
  • 1/2 cup Milk Plant-based milk can be used.
  • 2 cups Blueberries Dust in flour to prevent sinking.
For the Crumble Topping
  • 1 cup Flour All-purpose flour works well here.
  • 1/2 cup Brown Sugar Adds sweetness and deeper flavor.
  • 1/4 cup Sugar Balances color and sweetness.
  • 1/2 cup Melted Butter Binds the crumble together.
For the Glaze
  • 2 tbsp Lemon Juice Fresh juice is best.
  • 2 tbsp Melted Butter For extra richness.
  • 1 cup Powdered Sugar Creates sweet, glossy finish.

Equipment

  • Mixing bowls
  • Loaf pan
  • whisk
  • Fork

Method
 

Preparation
  1. In a small bowl, combine flour, brown sugar, and sugar for the crumble. Drizzle in melted butter, mixing until crumbly. Set aside.
  2. Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan.
  3. Whisk together flour, baking powder, and salt in a medium bowl.
  4. Coat blueberries in flour in a small bowl to prevent sinking.
  5. In a large bowl, combine sugar, lemon zest, oil, and lemon extract. Mix until incorporated.
  6. Add egg and lemon juice to wet ingredients, mixing until smooth.
  7. Fold in dry ingredients gradually until just combined.
  8. Add milk and sour cream, folding until incorporated.
  9. Gently fold in blueberries.
  10. Pour batter into pan and sprinkle with crumble topping. Bake for 60-80 minutes.
  11. Cool in the pan for 15 minutes before transferring to a wire rack. Allow to cool completely before glazing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for optimal mixing. Avoid overmixing to keep loaf light and fluffy. Dusting blueberries in flour helps them stay suspended in the batter.

Tried this recipe?

Let us know how it was!