Lemon-Blueberry Loaf

No mixer needed for this colorful, tasty, lemon-blueberry loaf. A tried-and-true recipe I have used for many years. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 274 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup white sugar
• 2 teaspoons baking powder
• ⅓ cup milk
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 1 ⅔ cups all-purpose flour
• ¼ cup sour cream
• cooking spray (such as Pam®)
• 1 tablespoon icing sugar
• 1 teaspoon finely grated lemon zest
• 1 medium lemon, zested and juiced, divided
• ¼ cup butter, melted and slightly cooled
• 1 ¼ cups frozen blueberries, unthawed

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

Step 3

Whisk together sugar, melted butter, sour cream, eggs, and lemon juice in a large bowl until thoroughly blended. Mix in milk.

Step 4

Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.

Step 5

Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.

Step 6

Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.