This Blueberry Lemon Loaf is bursting with fresh, juicy blueberries and a twist of lemon!
Updated: This post was first published here at the BHK in August 2017. I decided it was worthy of a reshare, so I’ve added some new photos and notes to the post below.
Oh summer blueberries, how do I love thee? Let me count the ways…
Hello folks! I hope you’re all enjoying the month of June. It’s whizzing by, isn’t it?
Who else has been enjoying all the summer blueberries? Here at the beach it’s been here a blueberry, there a blueberry, everywhere a blueberry blueberry!
I’ve been tossing them in my morning yogurt and cereal and baking them in all kinds of things.
Today’s delicious Blueberry Lemon Loaf is an old favorite here at the BHK. I shared it back in 2017 and decided it was worthy of an update and reshare AND a VIDEO located just above the recipe!
If I’ve made this loaf once, I’ve made it dozens of times each and every summer. I usually make more than one loaf at a time. One for us and one to gift to a neighbor or friend. 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. 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 go, go, go and grab all the blueberries guys! Make a loaf for yourself, and one for someone you love! Enjoy!
A Few Cook’s Notes for Blueberry Lemon Loaf Recipe:
You can top your pre-baked loaf with some granulated sugar or some turbinado sugar for extra crunch. Both work well.
Fold in your blueberries gently so they stay whole and don’t turn the batter purple.
If your loaf looks like it’s browning too much, tent it with a piece of foil. I tented my loaf around the 50-55 minute mark.
BLUEBERRY LEMON LOAF RECIPE VIDEO
- 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, plus a bit extra for sprinkling on top before baking
- 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
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 granulated 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.