Description
A moist and zesty blueberry and lemon loaf that’s perfect for breakfast, brunch, or as a sweet snack.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crumble topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, sour cream, lemon juice, and lemon zest, and mix well.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan and sprinkle crumble topping on top, if desired.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with a drizzle of lemon glaze, whipped cream, or butter. Store in an airtight container for 2-3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg