It’s officially summer today. What foods remind you of this time of year? For me, it’s fresh fruit and especially lemons. I cook with them and use them in my home decor. Today, it’s all about baking with these fabulous bright yellow citrus treats. Plus, I’ll even take it one step further and add blueberries because lemons and blueberries are an amazing combination!
Everyone says “yum” to a moist cake! Honestly, I can’t even describe how moist this loaf is. The cake is lemony and buttery, which pairs perfectly with the tart blueberries.
Lemon Blueberry Loaf Recipe
(Makes 1 loaf)
- 1 cup low-fat sour cream
- 1 cup white sugar
- 3 large eggs
- zest of 1 lemon
- lemon juice of half a lemon (equivalent to about 1 tablespoon)
- 1/2 teaspoon vanilla extract
- 1/2 cup oil
- 1 and 1/2 cups plus 1 tablespoon all-purpose flour, divided per the directions below
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups fresh blueberries
- 1/2 cup vanilla frosting (I used Betty Crocker), for the icing
- Preheat the oven to 350 degrees F.
- In a large bowl, stir the sour cream, sugar, eggs, lemon zest, lemon juice, vanilla extract, and oil. Set the wet ingredients aside.
- Gently mix 1 tablespoon of flour and blueberries together and set it aside.
- In a separate large bowl, whisk the 1 and 1/2 cups of flour, baking powder, and salt together.
- Gradually add the dry ingredients into the wet ingredients until smooth.
- Gently stir in the blueberries just until mixed.
- Spread the batter evenly into a greased 9 x 5 loaf pan.
- Bake for 50 – 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let the loaf cool in the baking pan (about 15 minutes).
- In a small bowl, microwave the vanilla frosting for 15 to 30 seconds and drizzle the icing over the loaf and serve.
Store on the counter either in the loaf pan or an air tight storage container or freeze it in tin foil in a freezer friendly zip lock bag.
This recipe is so quick and easy to whip up. You don’t even need to drag out your hand or stand mixer. 😉
Baking Tip: Very lightly coat the blueberries in flour before you mix them into the batter. This will help prevent them from sinking to the bottom (although will not 100% prevent) of the loaf and will help prevent the fruit colors from bleeding into the cake.
I don’t like to use a zester because it tends to be a tedious and time consuming process. However, there is so much flavor in the zest that sometimes it’s worth the effort.
Look at those beautiful pops of blue color from the blueberries! My blueberries were juicy so the color bled a bit (even with my baking tip of coating them in a bit of flour before mixing into the batter). I will admit that I asked my husband if this was pretty enough to bring as part of a hostess gift…or even blog about. He quickly reminded me that the blueberries made the loaf extra moist and it still tasted amazing. He was right of course, and it got glowing reviews from everyone that tried it.
Some blueberries are sweet and others can be a bit tart. Today, mine were a tad tart so I drizzled warm store-bought vanilla frosting over this loaf to add a little sweetness to it. I really don’t need a reason to make something a bit sweeter, and frosting is perfect for the job. It also looks pretty. 🙂
I’m typically the kind of girl who prefers chocolate goodies, but this lemon blueberry loaf was the perfect refreshing breakfast treat on a hot spring day. (Seriously, it was 90 degrees in Vermont.) You can also serve it for dessert with some vanilla ice cream. 🙂
Adapted from: Sweet Peas Kitchen