Okay, friends, let’s talk about the *perfect* Lemon Blueberry Loaf. Seriously, that tangy lemon zing combined with juicy blueberries? It’s a match made in heaven! And the best part? It’s so ridiculously easy to whip up. I promise, even if you’re not a seasoned baker, you can totally nail this.

I remember the first time I made this. I was trying to impress my book club (haha!), and let me tell you, it was a HUGE hit. Now, it’s my go-to whenever I need a little something special. Honestly, the smell alone is worth baking this Lemon Blueberry Loaf—it’s pure comfort!

Why You’ll Love This Lemon Blueberry Loaf

Trust me, you’re gonna *adore* this Lemon Blueberry Loaf. Why? Let me tell you:

Quick and Easy Lemon Blueberry Loaf

Seriously, this isn’t one of those all-day baking projects. It’s super simple, minimal prep time, and perfect for a weeknight treat or a little weekend baking fun. I mean, who doesn’t love that?

Bursting with Flavor in Every Lemon Blueberry Loaf Slice

That tangy lemon? Those sweet, juicy blueberries? Wow! It’s like a party in your mouth with every single bite. My favorite part is the little burst of blueberry juice. Mmm!

Perfect for Any Occasion: Lemon Blueberry Loaf

Breakfast? Brunch? Dessert? Snack? This Lemon Blueberry Loaf does it all! It’s totally versatile, so you can serve it anytime. Honestly, I sometimes eat a slice for breakfast with my coffee – don’t judge!

Ingredients for the Best Lemon Blueberry Loaf

Alright, let’s talk ingredients! For *the best* Lemon Blueberry Loaf, you’ll want to grab these goodies. Don’t even *think* about skipping on the fresh lemon – it makes ALL the difference.

Here’s what you need: 1 1/2 cups all-purpose flour (not self-rising!), 1/2 cup (that’s one stick!) of unsalted butter, softened (super important!), 3/4 cup granulated sugar, 2 large eggs, 1/4 cup sour cream (full fat, please!), 1/4 cup milk, 1 tablespoon lemon zest (trust me!), 2 tablespoons lemon juice, and a whole CUP of fresh blueberries. Got it? Good!

How to Make Lemon Blueberry Loaf: Step-by-Step Instructions

Okay, so you’ve got your ingredients ready? Awesome! Here’s how we turn them into a gorgeous Lemon Blueberry Loaf. Don’t worry, I’ll walk you through it – it’s easier than you think!

Preparing Your Lemon Blueberry Loaf Pan

First things first: Preheat your oven to 350°F (175°C). Now, grab a 9×5 inch loaf pan. We don’t want the Lemon Blueberry Loaf sticking, so grease it *really* well with butter or cooking spray. Then, give it a dusting of flour. Tap out any extra – nobody wants a floury loaf!

Combining Wet and Dry Ingredients for Lemon Blueberry Loaf

In one bowl, whisk together your flour, baking powder, baking soda, and salt. In another, cream together your softened butter and sugar until it’s light and fluffy. This is important! Then, beat in those eggs one at a time, followed by the sour cream, milk, lemon zest, and lemon juice. Now, *gradually* add the dry stuff to the wet stuff, mixing until *just* combined. Don’t overmix! Seriously, that’s a key to a tender Lemon Blueberry Loaf.

Adding Blueberries and Baking Your Lemon Blueberry Loaf

Okay, time for the blueberries! Gently fold them into the batter. Be careful not to squish them! Pour that beautiful batter into your prepared pan. Into the oven it goes for 50-60 minutes. A toothpick inserted into the center should come out clean. If it’s browning too fast, tent it with foil! Baking can be tricky, but you got this!

Cooling and Serving Your Delicious Lemon Blueberry Loaf

Once it’s baked, let the Lemon Blueberry Loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I know, it’s hard to resist, but trust me, it’s worth it! Slice it up and enjoy! You deserve it!

Tips for the Perfect Lemon Blueberry Loaf

Want to take your Lemon Blueberry Loaf from good to *amazing*? Of course you do! Here are a few little secrets I’ve learned along the way. These tips *really* make a difference, trust me!

First, make sure your butter and eggs are at room temperature. Seriously, it helps everything mix together so much better! Also, don’t overmix the batter. I know I said it before, but it’s worth repeating. Overmixing = tough loaf! Gently fold in the blueberries. If you’re using frozen, toss them in a little flour first – it helps stop them from sinking. And finally, be patient! Let that Lemon Blueberry Loaf cool completely before slicing. It’s torture, I know, but it’s so worth the wait!

Lemon Blueberry Loaf Variations

Okay, so you’ve mastered the basic Lemon Blueberry Loaf? Awesome! Now, let’s get a little crazy and try some fun variations! My favorite part is experimenting, so don’t be afraid to get creative.

How about adding a teaspoon of lemon extract for an extra zing? Or a pinch of cardamom for a warm, spicy note? A simple lemon glaze drizzled over the top is *always* a good idea. Just mix powdered sugar with lemon juice until it’s nice and smooth. You could even throw in some chopped walnuts or pecans for a little crunch. The possibilities are endless, really! Have fun with it!

Storing Your Lemon Blueberry Loaf

So, you’ve got leftover Lemon Blueberry Loaf? Lucky you! To keep it fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay good for about 3-4 days. Wanna warm it up? A quick zap in the microwave or a few minutes in a warm oven does the trick! Mmm, warm Lemon Blueberry Loaf!

Frequently Asked Questions About Lemon Blueberry Loaf

Got questions about making the *perfect* Lemon Blueberry Loaf? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked. Let’s get baking!

Can I use frozen blueberries in my Lemon Blueberry Loaf? Absolutely! Just don’t thaw them first. Toss them with a little flour before folding them into the batter – this helps prevent them from turning your batter blue and sinking to the bottom. Trust me on this one!

How do I prevent the blueberries from sinking in my Lemon Blueberry Loaf? Ah, the dreaded blueberry sink! Tossing them in flour helps, but also be gentle when you fold them in. Overmixing can make them sink. And make sure your batter isn’t too thin. A thicker batter holds the blueberries better.

How long does my Lemon Blueberry Loaf last? If stored properly (wrapped tightly or in an airtight container), your Lemon Blueberry Loaf will stay fresh for about 3-4 days at room temperature. But honestly, it never lasts that long in my house! It’s just too yummy!

Estimated Nutritional Information for Lemon Blueberry Loaf

Okay, so you’re curious about the nutrition? I get it! Just keep in mind that these are *estimates*, but a slice of this Lemon Blueberry Loaf is roughly around 250 calories. Enjoy!

Enjoyed This Lemon Blueberry Loaf Recipe?

Woohoo! I hope you loved this Lemon Blueberry Loaf recipe as much as I do! If you did, please leave a comment and rate the recipe below! And don’t forget to share it with your friends on social media! Happy baking!

Lemon Blueberry Loaf: Delectably Easy in Just 1 Hour

Author: folderfood
Total Time: 70 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy a moist and delicious Lemon Blueberry Loaf. This recipe combines the tangy flavor of lemon with the sweetness of blueberries.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream, milk, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a more intense lemon flavor, add more lemon zest.
If using frozen blueberries, do not thaw them before adding to the batter.
Store the loaf in an airtight container at room temperature.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: Lemon Blueberry Loaf, lemon, blueberry, loaf, cake, dessert, baking