Blueberry Lemon Loaf

This Blueberry Lemon Loaf is loaded with blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea or coffee blueberry loaf cake and it’s super easy to make!

Is it better to use fresh or frozen blueberries for baking?

Frozen blueberries are best when added to the batter completely frozen. They will cook up perfectly during the baking process. On the flip side, if the berries thaw before being added to the batter, they will release a lot of juice and bleed blue into the entire batter


How do you keep blueberries from sinking in cake mix?

Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe.

Watch the video recipe

Blueberry Lemon Loaf

Ingredients

1 lemon

1 tablespoon confectioners' sugar

¾ cup white sugar

¼ cup melted butter

2 eggs

¼ cup sour cream

⅓ cup milk

1 ⅔ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 ¼ cups frozen blueberries

Directions

Instructions Checklist

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step 2

Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.

Step 3

Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.

Step 4

Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.

Step 5

Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

Step 7

Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


Nutrition Facts

Per Serving: 184 calories; protein 3.4g; carbohydrates 30.1g; fat 6.1g; cholesterol 43.8mg; sodium 174.7mg.