Introduction

This Blueberry and Lemon Loaf is a delightful combination of tangy citrus and sweet berries, perfect for any time of day. The crumbly topping adds a lovely texture, while the lemon glaze finishes it with a refreshing zing. It’s an easy-to-make treat that’s sure to brighten up your baking routine.

The image shows a loaf cake with two thick slices cut, placed on a white rectangular plate over a white marbled surface. The cake has three visible layers: a light golden brown crumbly crust on top mixed with dark purple blueberries scattered throughout, a soft pale yellow inside with more blueberries unevenly spread, and a bottom layer slightly darker brown where the cake meets the plate. The texture looks moist and dense inside but crumbly and rough on top with blueberries bursting and creating purple spots. Near the plate, a bright yellow lemon is partly shown on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup sugar

1 lemon zest

1/2 cup vegetable oil

1 tsp lemon extract (optional)

1 whole lemon juice

1/2 cup sour cream

1 egg

1.5 cups all-purpose flour (sifted)

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 cups blueberries (tossed in flour)

1/2 cup flour (for tossing blueberries and crumble)

1/4 cup brown sugar

2 tablespoons sugar (for crumble)

3 tablespoons melted butter (for crumble)

3 tablespoons lemon juice (for glaze)

1 tbsp unsalted butter melted (for glaze)

1 cup powdered sugar (for glaze)

Instructions

Step 1: Prepare the crumble topping by rubbing together 1/2 cup flour, 3 tablespoons melted butter, 2 tablespoons sugar, and 1/4 cup brown sugar with your fingertips until the mixture is crumbly. Set aside.

Step 2: Preheat your oven to 160°C fan (175°C conventional, 350°F) and grease and line a 9-inch loaf tin.

Step 3: In a bowl, combine 1.5 cups sifted flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk well and set aside.

Step 4: Toss the blueberries in 1/4 cup flour until fully coated. Set aside to prevent sinking during baking.

Step 5: In a large bowl, mix together 3/4 cup sugar, lemon zest, 1/2 cup vegetable oil, and 1 teaspoon lemon extract (if using) until combined.

Step 6: Add the egg and lemon juice from 1 lemon to the sugar mixture. Stir well until fully incorporated.

Step 7: Gradually add one-third of the dry flour mixture to the wet ingredients, stirring until just combined. Repeat this until all dry ingredients are mixed in.

Step 8: Gently fold in the milk and sour cream until the batter is smooth and well mixed.

Step 9: Carefully fold in the flour-coated blueberries to evenly distribute them in the batter.

Step 10: Pour the batter into the prepared loaf tin, then sprinkle the crumble topping evenly over the surface.

Step 11: Bake for 60 to 80 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 12: Remove the loaf from the oven and let it cool to room temperature in the tin.

Step 13: To make the glaze, whisk together 3 tablespoons lemon juice, 1 tablespoon melted unsalted butter, and 1 cup powdered sugar until smooth. Drizzle over the cooled loaf before serving.

Tips & Variations

Use fresh or frozen blueberries; if frozen, do not thaw before tossing in flour.

For extra lemon flavor, add a teaspoon of lemon zest to the glaze mixture.

Swap sour cream for Greek yogurt for a slightly tangier batter.

You can substitute vegetable oil with melted coconut oil for a subtle tropical note.

Adding a handful of chopped nuts to the crumble topping adds a pleasant crunch.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Be sure to toss them in flour before folding into the batter to prevent them from sinking. Do not thaw the blueberries before adding, as this can make the batter watery.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or even plain yogurt. Both will add moisture and a slight tang, keeping the loaf tender and flavorful.