LEMON BLUEBERRY LOAF

Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

LEMON BLUEBERRY LOAF

If you like lemons and you like blueberries, you’re probably going to love, love, love this recipe for Lemon Blueberry Loaf. I use lots of freshly squeezed lemon juice so that the tart lemony flavor will come shining through!

Kelsey says this Lemon Blueberry Loaf tastes like spring and summer! I hope you enjoy it as much as we do!

HELPFUL HINTS FOR LEMON BLUEBERRY LOAF

Don’t skimp out on the sour cream, even if you don’t typically like sour cream. You can’t taste the sour cream in this recipe, but it adds so much to the moistness of this dessert.

I prefer fresh blueberries in this recipe. Frozen blueberries, in my opinion don’t hold their shape and bleed into the batter more than the fresh version.

When making the glaze, if the mixture is too thin/runny, simply add more powdered sugar, a little at a time. If the mixture is too thick, simply add more lemon juice, a little at a time.

GROCERY LIST

  • Fresh blueberries
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Real butter
  • Granulated sugar
  • Eggs
  • Sour cream
  • Pure vanilla extract
  • Freshly grated lemon zest
  • Freshly squeezed lemon juice
  • Half and half
  • Powdered sugar (confectioners sugar)

Since you have dessert figured out, why don’t you try my delicious CHICKEN TAQUITOS?

My FRESH CREAMY GUACAMOLE pairs perfectly with said chicken taquitos.

Oh, and, so does my FRESH SALSA recipe. You’re welcome 🙂

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**

My Kitchenaid handheld mixer has been around awhile and has seen me through many recipes and it is still going strong.

You’ll need something with fine mesh, like a fine mesh colander, or these mesh spoons, to shake the extra flour off of the blueberries.

Of course, it’s a given that you’ll need some loaf pans.

These flat sheets of parchment paper work much better than the parchment paper that comes on a roll, in my humble opinion.

LEMON BLUEBERRY LOAF

LEMON BLUEBERRY LOAF

Lemony tart and sweet and moist all in the same bite.
5 from 3 votes
Print Pin Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: BLUEBERRY LEMON LOAF, LEMON BLUEBERRY LOAF, Lemon loaf
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Author: Susanne

Equipment

  • Handheld mixer
  • Mesh colander, or large mesh spoon
  • Parchment paper
  • Loaf pans

Ingredients

  • PREPPING THE BLUEBERRIES
  • 2 cups Fresh blueberries
  • 1 cup All-purpose flour
  • THE BATTER
  • 3 1/2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 2 teaspoons Kosher salt
  • 1 cup Butter room temperature
  • 2 cups Granulated sugar
  • 4 Eggs
  • 1/2 cup Sour cream
  • 2 teaspoons Pure vanilla extract
  • 1 Tablespoon Freshly grated lemon zest finely grated
  • 1/4 cup Freshly squeezed lemon juice
  • 1 cup Half and half
  • THE GLAZE
  • 2 teaspoons Butter melted
  • 1/2 cup Powdered (confectioners) sugar
  • 1 Tablespoon Freshly squeezed lemon juice
  • 1/2 teaspoon Pure vanilla extract

Instructions

  • Pre-heat oven to 350℉.
  • Line 2 loaf pans with parchment paper and spray with a neutral flavored cooking spray. Set aside.
  • Add rinsed blueberries to a bowl and toss with 1 cup all-purpose flour until all berries are well coated. Set aside.
  • In a medium bowl, add the flour, baking powder and salt. Whisk together and set aside.
  • In a large bowl, add the softened butter and granulated sugar and beat with an electric mixer until light and fluffy. Add the eggs, sour cream, vanilla, lemon zest and lemon juice. Add the half and half and mix until well blended.
  • Add the flour mixture, in two or three batches, to the butter/sugar mixture and mix just until blended.
  • Using a large mesh spoon or fine mesh colandar, place the flour coated blueberries inside and gently shake to remove the excess flour. Place the blueberries into the batter mixture and GENTLY fold them into the batter.
  • Split the batter evenly between the two prepared loaf pans. Bake until a toothpick inserted in the center comes out clean. This will take between 45 to 65 minutes, depending on your oven. DO NOT overcook. Start checking with a toothpick at the 45 minute mark, if not done, check every few minutes.
  • Once the loaves are finished baking, let them cool for about 10 minutes and then remove them from the pans to a cooling rack.
  • While the loaves are baking, prepare the glaze drizzle.
  • With an electric mixer, blend together the melted butter and powdered sugar. Add the vanilla and freshly squeezed lemon juice. If the mixture is too thin/runny, simply add more powdered sugar, a little at a time. If the mixture is too thick, simply add more lemon juice.
  • Once the loaves have cooled completely, drizzle each with the glaze.
  • Ta-dah! You just made a dessert that tastes like spring!

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