Lemon Blueberry Loaf

Ingredients

For the Loaf:

• 1½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (from about 2 lemons)
• 3 tbsp lemon juice (freshly squeezed)
• ½ cup (120 ml) sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 cup (150 g) fresh or frozen blueberries
• 1 tbsp flour (for coating the blueberries)

For the Lemon Glaze:

• ½ cup (60 g) powdered sugar
• 1–2 tbsp lemon juice (adjust for consistency)

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Instructions

1. Preheat oven to 350°F (175°C).
   Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix dry ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
   In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs and flavor:
   Beat in eggs one at a time, then add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
5. Combine wet and dry:
   Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
6. Add blueberries:
   Toss blueberries with 1 tbsp flour, then fold them gently into the batter.
7. Bake:
   Pour batter into the prepared pan.
   Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool and glaze:
   Let loaf cool 10 minutes in the pan, then transfer to a rack.
   Mix powdered sugar with lemon juice to make a smooth glaze.
   Drizzle over the cooled loaf.

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Tips:

• Coat the blueberries in flour so they don’t sink to the bottom.
• For a stronger lemon flavor, poke small holes in the warm loaf and drizzle lemon syrup (lemon juice + sugar).
• Store covered at room temp for 2 days or refrigerate up to 5 days.