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Blueberry Lemon Loaf with Crumble Topping and Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 66 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 60-80 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry and Lemon Loaf is a moist and flavorful cake perfect for any occasion. Bursting with fresh blueberries and bright lemon zest, it features a crumbly topping and a sweet lemon glaze drizzle. The combination of sour cream and lemon juice adds a delightful tanginess, while the tender crumb ensures each bite is soft and satisfying.

Ingredients

Units Scale

For the Loaf Batter

  • 3/4 cup sugar
  • Zest of 1 lemon
  • 1/2 cup vegetable oil
  • 1 tsp lemon extract (optional)
  • Juice of 1 whole lemon
  • 1/2 cup sour cream
  • 1 egg
  • 1.5 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups blueberries, tossed in 1/4 cup flour

For the Crumble Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 2 tbsp sugar
  • 3 tbsp melted butter

For the Lemon Glaze

  • 3 tbsp lemon juice
  • 1 tbsp unsalted butter, melted
  • 1 cup powdered sugar

Instructions

  1. Prepare the crumble topping: Rub together the flour, melted butter, brown sugar, and sugar with your fingertips until the mixture becomes crumbly. Set aside.
  2. Preheat and prepare the loaf tin: Preheat the oven to 160°C fan / 175°C / 350°F. Grease and line a 9-inch loaf tin to prevent sticking.
  3. Mix dry ingredients: In a bowl, whisk together the sifted flour, baking powder, and salt. Set aside for later.
  4. Coat blueberries in flour: Toss the blueberries in 1/4 cup of flour until they are fully coated. This helps prevent them from sinking during baking. Set aside.
  5. Combine wet ingredients: In a large bowl, stir together the sugar, lemon zest, vegetable oil, and lemon extract (if using) until combined.
  6. Add egg and lemon juice: Beat the egg into the sugar mixture, then add the juice of one lemon, stirring until all is well combined.
  7. Add dry ingredients gradually: Add one-third of the dry flour mixture to the wet ingredients and stir gently until just combined. Repeat this two more times with the remaining dry ingredients, mixing carefully to avoid overworking the batter.
  8. Incorporate milk and sour cream: Gently fold the milk and sour cream into the batter until evenly combined, ensuring the mixture remains light.
  9. Add the coated blueberries: Fold the floured blueberries gently into the batter, distributing them evenly.
  10. Fill the loaf tin and add topping: Pour the batter into the prepared loaf tin. Sprinkle the crumble topping evenly over the surface.
  11. Bake the loaf: Place the loaf in the preheated oven and bake for 60 to 80 minutes, or until a skewer inserted into the center comes out clean.
  12. Cool the loaf: Remove the loaf from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
  13. Prepare and add the glaze: In a bowl, combine the lemon juice, melted unsalted butter, and powdered sugar. Stir until smooth. Drizzle the glaze over the cooled loaf before serving.

Notes

  • Coating blueberries in flour prevents them from sinking to the bottom of the loaf.
  • Make sure not to overmix the batter once the dry ingredients are added to keep the loaf tender.
  • The loaf is best enjoyed the day it’s made but can be stored overnight in an airtight container.
  • For a more intense lemon flavor, add extra lemon zest or a small amount of lemon extract.
  • You can substitute vegetable oil with melted butter if desired for a richer taste.

Find it online: https://yumrecipesfood.com/blueberry-lemon-loaf-with-crumble-topping-and-lemon-glaze-recipe/