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Amazing 1 Lemon Blueberry Loaf That Never Fails

Lemon Blueberry Loaf That Never Fails
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This Lemon Blueberry Loaf recipe creates a bright, moist quick bread bursting with fruit. Follow these simple steps for dependable, perfect baking results every time. We fixed the flaws so you get a loaf that never fails.

Ingredients

  • All-purpose flour: 1 3/4 cups
  • Granulated sugar: 1 cup
  • Baking powder: 1 1/2 teaspoons
  • Salt: 1/2 teaspoon
  • Unsalted butter, softened: 1/2 cup (1 stick)
  • Large eggs: 2
  • Plain Greek yogurt or sour cream: 1/2 cup
  • Lemon zest: from 2 large lemons
  • Fresh lemon juice: 2 tablespoons
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen blueberries: 1 1/2 cups
  • Powdered sugar (for glaze): 1 cup
  • Milk or water (for glaze): 2-3 tablespoons
  • Extra lemon juice (for glaze): 1 tablespoon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them first.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar, milk (or water), and lemon juice until smooth. Add more liquid one teaspoon at a time if the glaze is too thick.
  12. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • Toss the blueberries lightly in a tablespoon of the dry flour mixture before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf.
  • For the best flavor, use fresh, bright yellow lemons for the zest and juice.
  • If you prefer a thinner glaze, use more liquid. For a thicker, opaque glaze, use less liquid.
  • If you use frozen blueberries, do not stir them into the batter excessively after adding them.

Nutrition

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