Lemon Blueberry Loaf

The warm aroma of baking bread fills the kitchen as you slice into a golden loaf filled with blueberries and a zesty lemon flavor. This Lemon Blueberry Loaf is not only delicious but also quick to prepare, taking about an hour from start to finish, and it’s foolproof thanks to the easy mixing method.

This recipe is perfect for brunch gatherings, afternoon snacks, or a delightful dessert. It can be made ahead of time, and any leftovers can be stored for a few days, making it a great treat to always have on hand.

Why You’ll Love This Recipe

• The loaf boasts a beautifully moist texture from the sour cream and butter.
• Fresh blueberries burst with flavor in every slice.
• A hint of lemon zest adds a refreshing twist to the sweetness.
• It’s a simple, one-bowl recipe that makes clean-up a breeze.

What You’ll Need

Gather these ingredients for a delightful Lemon Blueberry Loaf.

For the Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Wet Ingredients

• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

For the Add-ins

• 1 cup fresh blueberries

Use frozen blueberries if fresh aren’t available.

Substitutions & Swaps

• Use Greek yogurt instead of sour cream.
• Substitute margarine for butter if needed.
• Any berry can replace blueberries.
• Lemon zest can be omitted for a milder flavor.

How to Make It

Creating this Lemon Blueberry Loaf is a simple process.

1. Preheat

Preheat the oven to 350°F (175°C) and grease a loaf pan.

2. Mix Dry Ingredients

In a bowl, mix the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar

In another bowl, cream the butter and sugar until light and fluffy.

4. Add Eggs and Wet Ingredients

Add the eggs one at a time, then stir in the sour cream, lemon juice, and lemon zest.

5. Combine Ingredients

Gradually mix in the dry ingredients until just combined.

6. Fold in Blueberries

Gently fold in the blueberries, being careful not to break them.

7. Bake

Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.

8. Cool

Let the loaf cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

How to Store It

Fridge: airtight container for up to 5 days.
Freezer: yes, for up to 3 months.
Reheat: microwave for 20-30 seconds or until warm.

Tips for Best Results

• Ensure butter is softened for easy creaming.
• Do not overmix after adding the dry ingredients for a tender loaf.
• Use fresh blueberries for the best flavor and texture.
• Allow the loaf to cool completely before slicing to prevent crumbling.

Serving Suggestions

• Serve with a dollop of whipped cream for dessert.
• Pair it with a cup of tea for afternoon snacks.
• Top with a light lemon glaze for extra sweetness.