Blueberry and Lemon Loaf
A delightful treat that combines the tangy brightness of lemon with sweet blueberries, perfect for breakfast or as an afternoon snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup granulated sugar Can reduce for a healthier version.
- 2 large eggs
- 1/2 cup sour cream Greek yogurt can be used as a substitute.
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries Can substitute with frozen blueberries, toss in flour before adding.
Crumble Topping
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon butter Melted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, fresh lemon juice, and lemon zest until they are well combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan evenly.
Crumble Topping
- For the crumble topping, combine the brown sugar, flour, and melted butter until you achieve a crumbly texture. Sprinkle this evenly over the batter in the loaf pan.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow your loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm with butter or chilled as a snack. Can also top with whipped cream or a drizzle of lemon glaze. Store leftovers at room temperature for 2-3 days, or freeze for up to three months.