Description
This refreshing Lemon Blueberry Loaf with Zesty Glaze is a moist and flavorful quick bread perfect for breakfast, brunch, or dessert. Bursting with fresh blueberries and bright lemon zest, it’s balanced with a tender crumb and topped with a tangy lemon glaze for an irresistible finish.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Fruit
- 1/2 cup blueberries
Glaze
- Powdered sugar (quantity to taste for glaze)
- Lemon juice (to mix with powdered sugar for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until the mixture is light, smooth, and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the eggs one at a time, then add the vanilla extract and sour cream, blending everything until fully incorporated and smooth.
- Mix Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet mixture to avoid overmixing, combine just until the batter is uniform.
- Add Blueberries and Lemon: Gently fold in fresh blueberries, lemon zest, and lemon juice to evenly distribute the fruit and flavor without breaking the berries.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the surface evenly for uniform baking.
- Bake the Loaf: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the loaf to cool completely in the pan before drizzling with a lemon glaze made by mixing powdered sugar with lemon juice to achieve desired consistency.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugar.
- Use fresh blueberries for best flavor; frozen blueberries can be used but may discolor the batter slightly.
- Do not overmix the batter once dry ingredients are added to avoid a tough loaf.
- The lemon glaze can be adjusted by adding more powdered sugar or lemon juice to reach your preferred thickness and tartness.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
