LEMON BLUEBERRY LOAF
This is my copycat starbucks lemon loaf but with a twist, add some fresh blueberries and you will have the best lemon blueberry loaf ever! I am not a huge fan of blueberries , but I do love them in desserts and baked goods/pastries. Nothing beats fresh fruit in baking. I spent quite a bit of time perfecting my lemon loaf, which you can go read that blog post; but in short I grew up obsessed with the Starbucks lemon loaf and had to recreate it. I spent every morning before school sitting at Starbucks with my sister and the lemon loaf and a hot chocolate were my go-to. Why not add in some delicious fruit to make it that much better? So here we are!
All of my muffin and loaf cakes are extremely versatile and can be substituted with different ingredients. I added a streusel topping with a lemon glaze on top but by all means make this recipe how you would enjoy it best. My mom is an even bigger fan of the Starbucks lemon loaf; occasionally asking me to add blueberries, poppyseeds etc. This lemon loaf is a base to help you create anything that you and your family love.
TIPS & TRICKS:
I have always hated when my fruit sink to the bottom of my loaf/muffins and all of a sudden every bite of blueberries is only on the bottom half. Since they do tend to be more dense and heavier than the fluffy batter, they will sink as it bakes. I have learned to help prevent this, to coat your fruit in a light layer of flour. This gives them a barrier and will stay put.
These can definitely be made into muffins as well but be sure to adjust the baking time. I do love a blueberry muffin sometimes, almost more than a loaf because it is already individually set and everyone can enjoy one instead of slicing into a loaf. It also is easier for parties, gatherings, school lunches etc.
This recipe can also be made gluten free if that is something your diet requires or you just enjoy more! Replace the all purpose flour with your favorite gluten free flour and enjoy!
INGREDIENTS LIST
- Fresh Blueberries
- All Purpose Flour
- Lemon Juice & Zest
- Baking Powder
- Whole Milk
- Sour Cream or Full Fat Yogurt
- Eggs
- Unsalted Butter
- Granulated Sugar
- Powdered Sugar
- Salt
LEMON BLUEBERRY LOAF
1
Loaf15
minutes45-55
minutesIngredients
- LEMON BLUEBERRY LAOF
1 cup granulated sugar
2 - 2½ Tablespoons lemon zest
½ cup of unsalted butter; melted (1 stick)
2 eggs
1 teaspoon vanilla extract
3 Tablespoons lemon juice (about 1-2 lemons)
⅓ cup sour cream or full fat yogurt
¼ cup whole milk
1¾ cup all purpose flour
2 teaspoons baking powder
pinch of salt
1 cup fresh blueberries
- LEMON GLAZE
1½ cups powdered sugar
1 Tablespoon lemon juice
2 Tablespoons milk (for consistency)
1 teaspoon vanilla (optional; can add more lemon juice instead)
Directions
Preheat the oven to 350 Degrees F and line a loaf pan with parchment paper or baking spray
Melt the stick over butter over low heat or in the microwave. While that is melting, mix together the sugar and lemon zest. Work that together in between your fingers, helping to infuse the lemon flavor into the sugar.
Add in the melted butter and whisk together.
Add in the eggs one at a time, stirring after each one. Then add in the vanilla extract (optional) and lemon juice.
Add in the milk and sour cream/yogurt. Mix until combined.
Add the flour, baking powder, and salt. Mix until smooth & no lumps. Do not over mix
Add in the blueberries and stir gently until just combined. You can also coat your blueberries in some flour to prevent sinking while baking.
Pour batter into loaf pan for 45 - 55 minutes, or until a toothpick/knife inserted into the middle comes out with a moist crumble and mostly clean. So not over baker!
- LEMON GLAZE
Combine all the ingredients for the lemon icing in a bowl and whisk together.
Once the bread is slightly cool, remove from the pan and pour the glaze over the bread down the middle and allow it to drip down sides on its own. Best to eat warm!
