Moist Lemon Blueberry Loaf with Lemon Glaze
This incredibly moist and tender lemon blueberry loaf is packed with juicy blueberries and fresh lemon flavor in every bite! Made with lemon juice, zest, and European butter for the perfect texture, this easy one-bowl quick bread is topped with a buttery crumble and drizzled with a tangy-sweet lemon glaze. Whether you're serving it for brunch, or just as a treat, this loaf is bursting with flavor and never fails to impress!
Equipment
- 8.5x4.5 metal loaf pan
Ingredients
Lemon Blueberry Cake Batter
- 1 3/4 cup all-purpose flour *See notes below for measuring!*
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup fresh blueberries
- 1/2 cup unsalted European butter (like Kerrygold) room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon zest
- 2 large eggs room temperature
- 1/4 cup sour cream room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup heavy cream room temperature
Crumble Topping
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted European butter melted and cooled slightly
- 2 1/2 teaspoons granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350F/180C. Lightly grease and line an 8.5x4.5 loaf pan with parchment paper so that it hangs over the sides for easy removal of the baked loaf. Set aside.
- Combine the flour, baking powder, and salt in a bowl and set aside.
- In a separate bowl, toss the blueberries in a half teaspoon of flour until coated. Discard any excess flour and set the berries aside.
- In a mixing bowl, cream the butter, sugar, oil, and lemon zest for 2 minutes, until light and fluffy.
- Whisk the eggs together. Then, with the mixer running on low speed, stream them into the bowl. Once combined, scrape down the bowl and mix in the sour cream, lemon juice, and vanilla. It will look curdled at this point which is fine.
- Add the dry ingredients and turn the mixer on low speed, streaming the heavyy cream into the bowl while the flour is being mixed in. When there are just a few streaks of flour left, stop mixing and fold in the blueberries by hand.
- Transfer the batter to the prepared loaf pan, using a spatula to evenly spread it to fill the pan and smooth the top. Then, drag a butter knife through the center of the loaf.
- To make the crumble topping, combine the flour, butter, and sugar until crumbs form. Evenly spread it across the top of the batter.
- Bake the blueberry loaf for 65-75 minutes, tenting the top of the loaf with a piece of foil around 35-45 minutes to keep the top from getting too brown.
- Let the loaf pan cool on a wire rack once baked for 30-40 minutes, then lift the parchment sides up to remove it from the pan and let it finish cooling on the rack.
- To make the lemon glaze, whisk together the powdered sugar and fresh lemon juice. When the loaf is cool, pour the glaze over the top then cut into slices.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use the right pan: Light colored metal pans are strongly recommended over ceramic or glass pans. These pans do not conduct heat the same way, so you'll end up with a loaf done on the outside but raw in the center. I used a taller loaf pan 8x4, but you can still use a 9x5, just know that your loaf will not be as tall as the photos.
Storage/Freezing: Keep leftover slices in an airtight container at room temperature for 3-4 days. You can wrap the whole loaf or individual slices in plastic wrap, keep them in an airtight container, and freeze them for up to one month! Let them defrost at room temperature before serving.
