Lemon Blueberry Loaf

Lemon Blueberry Loaf

 Ingredients

For the loaf:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda (optional in some versions)
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (about 1–2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ½ cup yogurt or sour cream (for moisture)
• 1 cup blueberries (fresh or frozen)
• 1 tsp flour (to coat blueberries)

Optional lemon glaze:

• ¾–1 cup powdered sugar
• 1–2 tbsp lemon juice
• 1 tbsp milk (if needed for consistency)

 Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter + sugar until light and fluffy.
4. Add eggs one by one, then mix in vanilla, lemon zest, lemon juice, and yogurt.
5. Slowly add dry ingredients into wet mixture. Mix until just combined (don’t overmix).
6. Toss blueberries with a little flour, then gently fold them into the batter.
7. Pour batter into loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick comes out clean.
9. Let cool 10–15 minutes, then remove from pan and cool fully.

 Lemon Glaze

1. Mix powdered sugar + lemon juice until smooth.
2. Add a little milk if too thick.
3. Drizzle over cooled loaf.

 Tips

• Tossing blueberries in flour helps prevent sinking
• Yogurt or sour cream keeps it extra moist
• Frozen blueberries work best (don’t thaw)