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Blueberry Lemon Loaf

A moist and flavorful Blueberry Lemon Loaf bursting with fresh blueberry flavor, lemon zest, and topped with a tangy lemon glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • a pinch salt
Wet Ingredients
  • 2 large eggs room temperature
  • 0.5 cup plain Greek yogurt or sour cream
  • 0.5 cup canola or vegetable oil
  • Juice and zest from 1 big lemon
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh blueberries save a few for topping
Glaze
  • 0.5 cup powdered sugar
  • 1-2 tbsp fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F and line a loaf pan with parchment.
  2. In a bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, sugar, oil, yogurt, vanilla, lemon zest, and lemon juice.
Combine
  1. Gently fold the dry ingredients into the wet mixture.
  2. Toss the blueberries in a little flour to prevent them from sinking, then gently fold them into the batter.
Baking
  1. Pour the batter into the prepared loaf pan and sprinkle a few blueberries on top.
  2. Bake for 50-65 minutes, testing for doneness with a toothpick.
Finishing Touches
  1. Allow to cool completely before slicing.
  2. Prepare the glaze by mixing powdered sugar with lemon juice, then drizzle over the cooled loaf.

Notes

For a moist loaf, use the spoon-and-level method for measuring flour and ensure ingredients are at room temperature. Tent with foil if the top browns too much while baking. Store leftovers tightly wrapped or in an airtight container.