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Blueberry and Lemon Loaf

A moist and flavorful loaf combining sweet blueberries with zesty lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Contemporary
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 whole zest of lemon
  • 1 whole juice of lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a standard loaf pan with butter or cooking spray.
  3. In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy. Add the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice. Mix until smooth.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream, mixing until just combined.
  5. Gently fold in the fresh blueberries.
  6. Transfer the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For dairy-free options, consider using plant-based sour cream or yogurt. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, wrap tightly and use within 3 months.