This Blueberry Lemon Loaf is bursting with fresh, juicy blueberries and a twist of lemon!
Oh summer blueberries, how do I love thee? Let me count the ways…
Hello folks! How’s everyone’s week going? I hope you’re all enjoying the month of August. It’s whizzing by, isn’t it?
I have to say, I’m feeling a bit blue (pun intended). Shortly, blueberry season will be coming to an end. Say it isn’t so! I’ll be so sad to see them go. Won’t you? So I’m wrapping up the season with one of my summer favorites, my delicious Blueberry Lemon Loaf.
If I’ve made this loaf once, I’ve made it 10 times this summer. I’ve made a few loaves for us to enjoy at home for breakfast, and I’ve made a few loaves to give out to neighbors and friends as gifts. Because really, who doesn’t love gifts, especially food gifts?
I love making this loaf when blueberries are in season, but you can make this recipe all year long by substituting frozen blueberries. I like to top my loaf with some turbinado sugar for crunch, but you can also dust the top with some confectioner’s sugar. It’s perfect for breakfast with your morning coffee, but it’s also a fabulous dessert, topped with some whipped cream and a few extra berries.
It’s loaded with a over a cup of fresh blueberries and two tablespoons of freshly grated lemon zest for zing. It also includes one cup of sour cream which lends to a nice, moist cake.
So grab all the blueberries before they’re gone guys! Make a loaf for yourself, and one for someone you love! Enjoy!
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup (one stick), unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 tsp. vanilla extract
- 2 Tbsp. freshly grated lemon zest
- 1 1/4 cup fresh blueberries
- Garnish: turbinado sugar, if desired
- Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time until well blended. Add sour cream, vanilla and lemon zest. Beat until smooth, scraping down the bowl when necessary.
- With the mixer on low, gradually add the flour mixture reserving one tablespoon to toss the blueberries with. Remove the bowl from the mixer, and carefully fold the blueberries into the mixture with a rubber spatula. Spread the batter into the prepared pan, smoothing the top. Sprinkle the top with turbinado sugar, if desired.
- Bake for 1 hour and 15 minutes or until toothpick inserted in center of loaf comes out clean. If loaf is browning too quickly, tent with a piece of foil. (I tented mine around the 50-55 minute mark.
- Cool in pan for 15 minutes. Release from pan and let cool on wire rack.