Description
This Blueberry and Lemon Loaf is a delightful combination of zesty lemon and juicy blueberries, topped with a crumbly streusel and finished with a tangy lemon glaze. Perfectly moist and bursting with citrus flavor, it’s an ideal treat for breakfast, tea time, or dessert.
Ingredients
Scale
For the Loaf Batter
- 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)
- ¼ cup flour (for tossing blueberries)
For the Crumble Topping
- 1/2 cup flour
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1/4 cup brown sugar
For the Lemon Glaze
- 3 tablespoons lemon juice
- 1 tbsp unsalted butter, melted
- 1 cup powdered sugar
Instructions
- Prepare the crumble topping: In a bowl, rub together the 1/2 cup flour, melted butter, 3 tablespoons sugar, and 1/4 cup brown sugar with your fingertips until the mixture becomes crumbly. Set aside.
- Preheat the oven: Heat your oven to 160°C fan (175°C conventional or 350°F). Line and grease a 9-inch loaf tin to prepare for baking.
- Combine dry ingredients: In a medium bowl, whisk together the 1.5 cups sifted flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Coat the blueberries: In a separate bowl, toss 2 cups blueberries with 1/4 cup flour until fully coated to prevent sinking in the batter. Set aside.
- Mix wet ingredients: In a large bowl, stir together 3/4 cup sugar, lemon zest, 1/2 cup vegetable oil, and 1 tsp lemon extract (if using) until combined.
- Add egg and lemon juice: Beat in the egg and the juice of one lemon to the sugar mixture, stirring until smooth and fully combined.
- Combine wet and dry mixtures: Gradually add one-third of the dry flour mixture to the wet ingredients, stirring until just incorporated. Repeat this step two more times until all dry ingredients are mixed in.
- Add milk and sour cream: Gently fold in 1/2 cup milk and 1/2 cup sour cream until the batter is smooth and well combined.
- Fold in blueberries: Carefully fold the flour-coated blueberries into the batter, ensuring even distribution without crushing them.
- Assemble and bake: Pour the batter into the prepared loaf tin and sprinkle the crumble topping evenly over the surface. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf: Remove the loaf from the oven and allow it to cool to room temperature in the tin before glazing.
- Prepare and apply glaze: While the loaf cools, mix together 3 tablespoons lemon juice, 1 tablespoon melted unsalted butter, and 1 cup powdered sugar until smooth. Drizzle the glaze evenly over the cooled loaf before serving.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the loaf during baking.
- The lemon extract is optional but adds an extra boost of citrus flavor.
- Baking times may vary; keep an eye on the loaf during the last 10 minutes to avoid over-browning.
- For best results, use fresh blueberries and allow the loaf to cool completely before glazing.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry lemon loaf, lemon cake, blueberry cake, lemon blueberry bread, sweet loaf, crumb topping, citrus dessert
