Blueberry and Lemon Loaf
A delightful blend of sweet blueberries and zesty lemon, this moist loaf is perfect for brunch or dessert.
Ingredients
For the loaf
- 1 cup fresh blueberries Use fresh or frozen, toss with flour if frozen.
- 1.5 cups all-purpose flour
- 0.5 cup sugar
- 0.5 cup sour cream Substitute with plain yogurt if needed.
- 0.25 cup unsalted butter Melted.
- 2 large eggs At room temperature.
- 2 tablespoons lemon juice Freshly squeezed.
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
For the crumble topping
- 0.5 cup brown sugar
- 0.25 cup oats
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sour cream, melted butter, eggs, lemon juice, and lemon zest until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently. Fold in the blueberries.
Crumble Topping
- In a small bowl, combine brown sugar and oats for the crumble topping.
- Pour half of the batter into the prepared pan, sprinkle with half of the crumble mixture, add the remaining batter, and top with the rest of the crumble.
Baking
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Enjoy warm slices with butter or serve with whipped cream or ice cream. Can be stored at room temperature for up to 3 days.