Moist Lemon Blueberry Loaf

Name: Moist Lemon Blueberry Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups fresh or frozen blueberries, tossed in 1 tablespoon flour; 3 large eggs; 1 tbsp lemon zest ((from 1 large lemon)); 2 tsp baking powder; 1 cup sour cream (or Greek or plain yoghurt for less calories); 1/2 tsp vanilla; 1 cup sugar; 1/2 tsp salt; 1/2 cup vegetable or canola oil; 1/2 lemon, juiced; Optional: Lemon zest to sprinkle on top; 1/2 cup icing sugar; dash of pure vanilla extract; 1 lemon juiced, mixed with 3 teaspoons sugar for optional syrup

11 steps

Prep:15minCook:1h

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch. [ NOTES ] - The recipe has an option for a lemon syrup which adds extra moistness and lemon taste, but you can leave that step out if you want. Or alternatively, use the syrup and leave out the glaze. - Substitute Greek or plain [lower fat] yogurt for the sour cream. - Try blackberries or raspberries instead of blueberries. - Leave out the blueberries (but of course you will then have to call it Lemon Loaf ) [ TIPS ] - Be sure to toss the blueberries in flour before adding to the batter. This will ensure they don’t all sink to the bottom. - If the glaze is too thick, add a bit more lemon juice or water. If it’s too thin, add a bit more icing sugar. - The loaf is delicious warmed in the microwave for a few seconds.

Updated at: Thu, 17 Aug 2023 12:24:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories286.5 kcal (14%)

Total Fat13.8 g (20%)

Carbs38 g (15%)

Sugars24.4 g (27%)

Protein3.7 g (7%)

Sodium201.7 mg (10%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Preheat oven to 350F°.

Step 2

Spray an 8.5 x 4.5 x 2.5 in. loaf pan with cooking oil (or grease with butter) and dust with flour.

Step 3

Zest two lemons and set aside.

Step 4

Whisk together flour, baking powder and salt in large bowl.

Step 5

In a separate medium bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.

Step 6

Add wet ingredients to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.

Step 7

Pour batter into greased/floured loaf pan. Bake on middle rack for about 50-70 minutes. (Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done).

Step 8

Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips)