This morning, at precisely 5:37, I collected a cupful of blueberries from the shrubs in my garden. Then I turned the fruit into a moist, fragrant, and absolutely addicting Blueberry Lemon Loaf. Ready for a brand new taste-sensation? Make this poetry!
Blueberry Lemon Loaf
Take a generous cup of fresh, in-season blueberries…
And toss them in 2 teaspoons of flour. The flour coating will encourage the berries to float throughout the lemony loaf batter.
Next, spray a 9 x 5-inch loaf pan with baking spray, and — as anti-sticking insurance — line the bottom of the pan with a cut out piece of parchment paper. Preheat the oven to 350°F.
Onto the batter!
Throw 2 cups of all-purpose flour into a medium-size bowl…
Add 2 teaspoons baking powder…
And 1/2 teaspoon salt.
Whisk thoroughly to combine, and set aside.
In a large-ish bowl, brutally beat 2 large, room-temperature eggs with a wire whisk.
Then whisk in 1 cup granulated sugar…
1/2 cup vegetable oil…
The zest of 1 lemon…
The juice of the (previously zested) lemon (about 2 tablespoons)…
1 cup sour cream…
And 2 teaspoons pure vanilla extract. (Related: Make Your Own Vanilla Extract.)
Now add the dry ingredients to the wet…
And stir just to combine.
Then gently fold the blueberries into the batter.
Scrape the batter evenly into the prepared loaf pan…
And bake until the loaf is golden on top, and a skewer inserted into the center the loaf comes out clean — 55-60 minutes. Let the loaf cool in its pan for 20 minutes.
Then unmold the loaf, and peel off the parchment paper. The loaf will tempt you to eat it at this point. But please be strong. Let the loaf cool completely on a wire rack.
When completely cool, glaze the cake with 1 1/2 cups of confectioners’ sugar blended with 2 tablespoons of lemon juice. Let the glaze harden for about 1 hour. (I know, more waiting.)
Treat yourself to a nice big slice of this lovely and lively Blueberry Lemon Loaf!
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Here’s the printable:
Blueberry Lemon Loaf
For the blueberries:
- 1 generous cup (150g) fresh, in-season blueberries
- 2 teaspoons flour
For the batter:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- The grated zest of 1 lemon
- The juice of 1 lemon (about 2 tablespoons or 30ml)
- 1 cup (230g) sour cream
- 2 teaspoons pure vanilla extract
For the lemon glaze
- 1 1/2 cups confectioners' sugar, sifted
- 2 tablespoons (or slightly more) lemon juice
- Center the oven rack, and preheat the oven to 350°F. Line the bottom of a 9x5-inch loaf pan with a cut out piece of parchment paper. Spray the slides of the pan with baking spray.
- Put the blueberries in a small-ish bowl, and toss them with the 2 teaspoons of flour to coat. In a medium bowl, whisk together the 2 cups of four, baking powder and salt. In a large bowl, and working one ingredient at a time, whisk together the eggs, sugar, oil, lemon zest, lemon juice, sour cream and vanilla extract. Add the dry ingredients to the wet, and stir with a large spoon just to combine. Add the blueberries, and gently fold them into the batter.
- Scrape the batter evenly into the prepared loaf pan. Bake in the preheated oven until the loaf turns golden, and a skewer inserted into the center of the loaf comes out clean -- 55-60 minutes. Let cool for 20 minutes in the pan, then unmold onto a wire rack, and let cool completely.
- For the glaze, vigorously stir the sifted confectioners' sugar and lemon juice together. Add more lemon juice (or water) until a thick but pour-able consistency is achieved. Spoon the glaze over the (thoroughly cooled) loaf. Permit the glaze to set (i.e., harden) for 1 hour. Cut the loaf into thick slices and enjoy it with coffee, tea, or Champagne!