Lemon Blueberry Loaf

This lemon blueberry loaf is the perfect spring treat! Zesty lemon and juicy blueberries make the perfect pair in this moist, tender, cake-like loaf. Topped with a sweet lemon icing, this loaf is sure to impress and brighten up any day. Enjoy!

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Lemon Blueberry Loaf

by Maci M. | Lovely Baking Co.

Prep time: 15 minutes

Bake time: 55 minutes

Total time: 1 hour 10 minutes

Ingredients:

For loaf:

6 T butter, melted

2 T lemon zest, from 1 large lemon

1 cup sugar

1 large egg, at room temperature

1/2 T vanilla extract

3/4 cup full fat sour cream

1 1/4 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup frozen blueberries, tossed in 2 T flour  

 For Icing:

2/3 cup powdered sugar

2 tsp heavy whipping cream

1/4 tsp vanilla

1 T lemon juice

Step 1:

Line a loaf pan with parchment paper and set aside. Preheat oven to 350* F. First, melt the 6 T of butter in a microwave safe container and set aside to cool. Second, grate the lemon peel and set aside the zest. Save the rest of the lemon to juice for the icing later on.

Step 2:

For the loaf, add the cooled melted butter, lemon zest, sugar, egg, vanilla and sour cream to a large bowl and beat with an electric hand mixer until fully combined.

Step 3: 

Mix together the flour, baking powder and salt in a small bowl. Once combined, add the flour mixture to the wet ingredients in the large bowl and slowly mix together until just combined (be careful not to overmix). Toss the frozen blueberries in flour and add 1/2 cup of the berries to the batter (make sure to leave the excess flour from the berries behind). Gently fold the blueberries into the batter using a rubber spatula until just combined.

Step 4:

Carefully add the batter to the lined loaf pan and use a rubber spatula to spread it around evenly. Sprinkle the remaining blueberries over the top (leave behind any excess flour in the bowl) and gently press them into the batter.

Step 5:  

Bake for 55-60 minutes at 350* F on the middle oven rack. When about 20 minutes of baking time remains, check on the loaf and if needed, lightly cover with a sheet of tin foil to prevent it from browning too much. To make sure the loaf is fully baked, insert a toothpick into the center and if it comes out clean it’s done. Remove the loaf from the oven and place on a cooling rack to completely cool.

Step 6:

Once the loaf is cooled, prepare the icing. Add all the icing the ingredients to a small microwave safe bowl and whisk until combined. Once combined, warm the icing in the microwave for 10 seconds. Use the edges of the parchment paper to lift the loaf out of the pan and drizzle the warm icing over the top, it will firm up as it sets.

Step 7:

Keep the lemon blueberry loaf covered in the pan or in an airtight container at room temperature. It will stay fresh for up to 3 days. Enjoy!

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