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Moist Lemon Blueberry Loaf with Lemon Glaze Recipe

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  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 65-75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Moist Lemon Blueberry Loaf with Lemon Glaze is a delightful, tender cake bursting with fresh blueberries and bright lemon flavor. A buttery crumble topping adds texture, while a sweet and tangy lemon glaze finishes the loaf, making it perfect for breakfast, brunch, or a light dessert.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon all-purpose flour (for coating blueberries)

Filling and Batter

  • 1 cup fresh blueberries
  • 1/2 cup unsalted European butter (room temperature, e.g., Kerrygold)
  • 3/4 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon zest
  • 2 large eggs (room temperature)
  • 1/4 cup sour cream (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste or extract
  • 1/2 cup heavy cream (room temperature)

Crumble Topping

  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted European butter (melted and cooled slightly)
  • 2 1/2 teaspoons granulated sugar

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare pan: Preheat the oven to 350°F (180°C). Lightly grease and line an 8.5×4.5-inch loaf pan with parchment paper, allowing excess to hang over the sides for easy loaf removal. Set aside.
  2. Mix dry ingredients: In a bowl, combine 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. Coat blueberries: Toss the blueberries in 1/2 teaspoon flour until they are evenly coated. Discard any excess flour and set berries aside to prevent sinking during baking.
  4. Cream butter mixture: In a mixing bowl, beat together butter, granulated sugar, vegetable oil, and lemon zest for about 2 minutes until the mixture is light and fluffy.
  5. Add eggs and wet ingredients: Whisk eggs separately. With the mixer on low speed, slowly stream in the eggs. Scrape the bowl to incorporate any stuck ingredients, then blend in sour cream, lemon juice, and vanilla bean paste. The batter may look slightly curdled at this stage, which is normal.
  6. Combine batter: Gradually add the dry ingredients to the mixture on low speed while simultaneously streaming in the heavy cream. Stop mixing as soon as most flour streaks disappear. Gently fold in the floured blueberries by hand to evenly distribute without breaking them.
  7. Transfer to pan: Pour the batter into the prepared loaf pan. Use a spatula to level and smooth the top evenly. Draw a shallow line through the center of the batter with a butter knife for an even bake.
  8. Make crumble topping: In a small bowl, combine flour, melted butter, and sugar until crumbly. Sprinkle the crumble evenly over the batter surface.
  9. Bake: Place the pan in the oven and bake for 65 to 75 minutes. Around 35-45 minutes into baking, tent the top loosely with foil to prevent over-browning.
  10. Cool loaf: Once baked, remove the pan from the oven and cool on a wire rack for 30 to 40 minutes. Lift the loaf out using the parchment paper overhang and let it cool completely on the rack.
  11. Prepare glaze and finish: Whisk together powdered sugar and lemon juice until smooth. When the loaf has fully cooled, drizzle the lemon glaze over the top. Slice and serve.

Notes

  • Measure flour properly by spooning into the measuring cup and leveling off for best results.
  • Allow all cold ingredients (butter, eggs, sour cream, heavy cream) to reach room temperature for optimal batter texture and rise.
  • Coating blueberries with flour helps prevent them from sinking during baking.
  • Tenting with foil mid-bake keeps the loaf from developing an overly dark crust.
  • Let the loaf cool completely before glazing to avoid melting the glaze.

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