Lemon blueberry loaf is a delightful treat that combines the tanginess of lemon with the sweetness of blueberries. Here’s a recipe for you:
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or a stand mixer fitted with a paddle attachment.
- Add the eggs, one at a time, beating well after each addition. Mix in the Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
- Drizzle the lemon glaze over the cooled loaf.
- Slice and serve your delicious lemon blueberry loaf. Enjoy!
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.