Blueberry and Lemon Loaf
This Blueberry and Lemon Loaf is a delightful treat infused with zesty lemon and plump blueberries, creating a moist and fluffy cake that's perfect for any occasion.
Ingrédients
For the loaf
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup sour cream can be replaced with dairy-free options
- 2 large eggs for a vegan option, replace with flax eggs
- 1/4 cup lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries can use frozen, do not thaw
- 1/4 cup butter, melted
For the crumble topping
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 teaspoon cinnamon
Instructions
Preparation
- Gather all your ingredients.
- Preheat your oven to 350°F (175°C).
- Lightly grease your loaf pan or line it with parchment paper.
Mixing
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar and sour cream until smooth. Add eggs, lemon juice, and lemon zest, mixing thoroughly.
- Fold the dry ingredients into the wet mixture carefully, then gently fold in the blueberries.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top.
- In a separate bowl, mix brown sugar, flour, and cinnamon for the crumble topping, then sprinkle over the batter.
- Bake in the preheated oven for about 50-60 minutes, until golden brown and a toothpick inserted comes out clean.
Cooling
- Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before transferring to a wire rack.
Notes
Store the loaf in an airtight container at room temperature for up to a week. Freezing slices is also an option for longer storage.