Description
Blueberry Lemon Loaf is a moist, cake-like bread loaded with juicy blueberries and zesty lemon flavor, finished with a sweet crumble topping and drizzled glaze. Perfect for breakfast, dessert, or a midday snack.
Ingredients
- Blueberry Lemon Loaf
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick, 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (296 g) fresh blueberries, divided
- Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
- Glaze
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons water, room temperature
Instructions
1. Preheat oven to 375°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray and set aside.
2. To the bowl of a stand mixer with paddle attachment, add sugar, butter, sour cream, egg, lemon juice, and lemon zest. Beat until creamy.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. With mixer on low, alternate adding the flour mixture and milk, beginning and ending with the flour mixture.
5. Gently fold in about 1 ¾ cups of blueberries, reserving ¼ cup for topping.
6. Pour batter into prepared loaf pan and top with reserved blueberries.
7. To make the crumble topping, mix flour, granulated sugar, brown sugar, salt, and melted butter in a small bowl.
8. Sprinkle crumble topping over the batter.
9. Bake for 65 minutes, or until a toothpick inserted comes out with a few crumbs but no wet batter. Let loaf cool completely.
10. In a medium bowl, whisk together confectioners’ sugar and water to make the glaze. Adjust water for desired consistency.
11. Drizzle glaze over cooled loaf. Slice and serve.
Notes
Make sure ingredients are at room temperature for best texture.
You can substitute frozen blueberries, but do not thaw before adding.
Add a bit of almond extract to the glaze for a flavor twist.
Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 283
- Sugar: 23g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg