Desserts & Sweet Treats/ Recipes/ Sweet

Lemon Blueberry Loaf

Fall is my most favorite time of year for many reasons. There is nothing more perfect than baking a spicy sweet pumpkin bread, windows open to the cool air, heavenly smells filling my apartment. But it’s May, almost June, and a heavy harvest bread just ain’t gonna cut it.

I needed to bake last night, to be in my kitchen surrounded by measuring cups of flour and sugar and fresh ingredients. I wanted something that would mimic my autumn scene (minus the season’s flavors) and landed on lemon. Lemon and blueberry. I searched for inspiration and found a recipe here, subbing sour cream for yogurt to go for extra indulgence.

It worked! My kitchen smelled like summer and something in me felt complete again as I licked the spatula clean of lemony sugary batter.


1 1/2 cups all purpose flour (+another tablespoon to roll with blueberries)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sour cream

1 cup sugar

3 eggs

zest from 2 lemons

1/2 teaspoon of vanilla extract

1/2 cup of vegetable oil

1-2 cups of fresh blueberries, rinsed

Ingredients for toppings:

1/3 cup of freshly squeezed lemon juice (juice from 2 lemons)

1/4 cup of granulated sugar

3 tablespoons of confectioners’ sugar


Preheat oven to 350 degrees. Whisk together dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Set aside.


In a separate bowl combine sugar, eggs, lemon zest, vanilla, sour cream, and oil. Whisk the ingredients rapidly, either manually or with an electric whisk, until fully combined.

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Add the dry ingredients in slowly, continuing to whisk the batter until all of the dry ingredients have dissolved and the batter is the consistency of yogurt.

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In a small bowl, toss the blueberries with a tablespoon of flour until evenly coated.

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Slowly fold them into the batter being careful not to smash them.

Spray a medium loaf pan (9×5 inch) with nonstick spray.

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Carefully pour in batter and place in oven at 350 degrees. Bake for 25-40 minutes or until the top is golden; use a toothpick to test the inside, only removing from the oven when the toothpick emerges without batter.

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Allow bread to fully cool either in loaf pan or on a wire rack. In the meantime, pour the lemon juice and granulated sugar into a small saucepan and cook over medium heat, stirring until sugar is dissolved and the liquid begins to boil.

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Using a toothpick, poke small holes around the loaf and use a spoon or a brush to evenly distribute the lemon syrup over the loaf.

Once the syrup has been absorbed, top with a few tablespoons of confectioners’ sugar and serve!


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