“I’ve been making these for years and people lose their mind over them every time.”
This recipe creates a moist and flavorful loaf cake bursting with blueberries and a delightful lemon glaze. It’s perfect for breakfast, afternoon tea, or a delightful summer dessert.
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Ingredients:
For the Lemon Blueberry Loaf
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| Ingredient: | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups + 1 tbsp |
| Baking powder | 2 tsp |
| Eggs | 3 large |
| Granulated sugar | 1 cup |
| Plain yogurt or sour cream | 1 cup |
| Salt | ½ tsp |
| Vanilla extract | ½ tsp |
| Vegetable oil | ½ cup |
| Lemon zest | 2 tsp |
| Fresh or frozen blueberries | 1 ½ cups |
For the Lemon Glaze/Syrup:
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| Ingredient: | Quantity |
|---|---|
| Lemon juice | 2 to 3 tbsp |
| Sifted confectioner’s sugar | 1 cup |
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of flour, baking powder, and salt.
- Wet Ingredients: In a separate large bowl, beat the eggs and sugar until light and creamy. Beat in the yogurt, vanilla extract, and oil. Stir in the lemon zest.
- Combine & Fold: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Blueberry Prep: Toss the blueberries with the remaining 1 tbsp of flour to prevent them from sinking. Gently fold the blueberries into the batter.
- Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Lemon Glaze (While Baking): In a small bowl, whisk together the lemon juice and sifted confectioner’s sugar until smooth. Adjust the consistency with additional lemon juice or sugar as needed.
- Glaze & Serve: Let the baked loaf cool slightly. While still warm, drizzle the lemon glaze over the top. Let the loaf cool completely before slicing and enjoying!
