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Instructions
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is important for creating a light, airy loaf.
4. Add the Wet Ingredients:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined.
5. Combine the Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture in two or three additions, alternating with the sour cream (or yogurt). Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the loaf dense.
6. Prepare the Blueberries:
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent the berries from sinking to the bottom of the loaf while baking. Gently fold the blueberries into the batter, being careful not to crush them.
7. Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on the loaf towards the end of the baking time, as ovens vary.
8. Cool and Serve:
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar for a beautiful finish.
Tips and Variations
- Use Fresh Blueberries: Fresh blueberries give the loaf the best texture and flavor. If using frozen blueberries, don’t thaw them beforehand, as this can cause the batter to turn purple.
- Lemon Glaze: For an extra pop of lemon flavor, drizzle a simple lemon glaze over the cooled loaf. Just mix powdered sugar and lemon juice to your desired consistency and pour it over the loaf.
- Flour the Blueberries: Coating the blueberries with flour before adding them to the batter helps prevent them from sinking to the bottom during baking. It ensures an even distribution of fruit throughout the loaf.
- Storage: This loaf keeps well for 3-4 days when stored in an airtight container at room temperature. It can also be frozen for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Why You’ll Love This Lemon Blueberry Loaf
This Lemon Blueberry Loaf is the perfect balance of tangy and sweet, with every slice offering a burst of fresh blueberry goodness. The hint of lemon zest adds a refreshing citrusy note that enhances the natural sweetness of the blueberries. The loaf is incredibly moist, thanks to the sour cream or yogurt, which also gives it a lovely texture.
Whether you’re enjoying it for breakfast with a hot cup of coffee, serving it as a dessert after a family meal, or bringing it to a potluck, this loaf is sure to be a hit. It’s easy to make, beautifully fragrant, and has the perfect combination of flavors that feel both comforting and refreshing.
Give this recipe a try, and let the sweet, tangy flavors of lemon and blueberry brighten your day!
