Lemon Blueberry Loaf
I have had this lemon blueberry loaf on my list of recipes to make for a long time and the day has finally arrived. This recipe combines my mom’s lemon loaf recipe with my blueberry muffin recipe.
Ingredients
Dry Ingredients
- 1.5 cups AP flour, all purpose
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup cane sugar
- ½ cup butter, 1 stick, room temperature
- 2 eggs
- ¼ cup 2% milk
- ¼ cup light sour cream
- 2 tablespoons lemon juice, fresh squeezed
- 1/2 teaspoon vanilla extract
- 1 cup blueberries, fresh, dusted in AP flour
Equipment
- 1 9x5-inch loaf pan
- 2 mixing bowls
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x5-inch loaf pan with non-stick baking spray. Set it aside.
- In a large mixing bowl, cream together the cane sugar and butter.
- Once well combined, add one egg at a time.
- Next, you’ll add the vanilla and milk. Mix well.
- Then, add the light sour cream and fresh squeezed lemon juice. Mix well.
- Once well combined, you’ll add the dry ingredients. AP flour, salt, and baking soda.
- Mix until a batter forms.
- In a separate small bowl, toss the fresh blueberries with about 1 tablespoon of AP flour.
- Once they have a light coating of flour on them, gently fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Serving: 1serving, Calories: 375kcal, Carbohydrates: 51g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 725mg, Potassium: 119mg, Fiber: 2g, Sugar: 29g, Vitamin A: 455IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 2mg