Lemon Blueberry Loaf with Lemon Glaze

 

Ingredients:

For the Lemon Blueberry Loaf:

    1 1/2 cups all-purpose flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1/2 cup unsalted butter, softened

    1 cup granulated sugar

    2 large eggs

    1/2 cup sour cream

    1/4 cup milk

    1 teaspoon vanilla extract

    Zest of 1 lemon

    2 tablespoons fresh lemon juice

    1 cup fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

    1 cup powdered sugar

    2-3 tablespoons fresh lemon juice

    Zest of 1 lemon (optional, for extra flavor)

Directions:

    Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

    In a large bowl, cream together the softened butter and sugar until light and fluffy.

    Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, milk, vanilla extract, lemon zest, and lemon juice.

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

    Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

    Pour the batter into the prepared loaf pan and smooth the top.

    Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

    Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Lemon Glaze:

    In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add lemon zest if desired for extra flavor.

    Drizzle the glaze over the cooled loaf. Let the glaze set before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 320 kcal (per slice) | Servings: 10 slices