This delightful Blueberry Lemon Loaf marries the tangy zest of fresh lemons with the sweet, bursting flavor of blueberries in a moist, tender cake. Perfectly balanced with a touch of sour cream for richness, this loaf is topped with a simple yet elegant vanilla glaze that adds just the right amount of sweetness.
Why You'll Love This:
The refreshing zest of lemon paired with juicy blueberries offers a burst of flavor in every bite, making this loaf a wonderful treat for any time of day. Its delightful balance of sweet and tart flavors is complemented by a light, fluffy texture, while the glaze adds a touch of indulgence without overpowering the fruity notes.
Perfect Occasion:
This Blueberry Lemon Loaf is perfect for brunches, afternoon teas, or as a cheerful addition to any breakfast table. It’s also a fantastic choice for picnics or as a thoughtful homemade gift for friends and neighbors. Celebrate spring gatherings, Mother’s Day, or simply enjoy a slice with your morning coffee.
Decoration Tips:
For a beautiful presentation, garnish the glazed loaf with a sprinkle of lemon zest and a few whole blueberries. Serve each slice with a dollop of whipped cream or a side of lemon curd for an extra special touch. The vibrant colors and fresh flavors make this loaf a visually appealing centerpiece for any dessert table.
Ingredients for the Loaf:
- 1 1/2 cups of cake flour (all-purpose flour is a suitable substitute)
- 1/2 cup of unsalted butter, room temperature
- 1 1/2 teaspoons of baking powder
- A pinch of salt
- 2/3 cup of granulated sugar (increase to 1 cup for a sweeter loaf)
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of grated lemon zest
- 1/2 teaspoon of lemon extract
- 2 large eggs
- 1/4 cup of sour cream (Greek yogurt can be used as a substitute)
- 1/4 cup of milk
- 2 teaspoons of vanilla extract
- 1 cup of blueberries, lightly coated in 1 tablespoon of flour
Ingredients for the Glaze:
- 1/2 cup of powdered sugar
- 1 tablespoon of milk
- 1/4 teaspoon of vanilla extract
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, lemon juice, lemon zest, lemon extract, and sour cream to the creamed mixture, blending until thoroughly combined.
- Gradually fold in the flour, baking powder, salt, and milk into the mixture until it forms a smooth batter.
- Gently fold the blueberries into the batter.
- Transfer the batter into a greased and parchment-lined loaf pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes before removing.
- For the glaze, mix the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled loaf.
Enjoy this zesty and moist Blueberry Lemon Loaf, a perfect treat that combines the brightness of lemon with the sweetness of blueberries in every slice!