Are you a fan of blueberry lemon desserts? Then you need to try this Blueberry Lemon Loaf! It is full of bursting blueberries and lemon flavor with sweet lemon icing!
Is there any better combination than blueberries and lemons? Okay maybe peanut butter and chocolate, but I seriously love blueberries and lemons too!
This Blueberry Lemon Loaf is buttery, tender, and bursting with blueberry lemon flavor! It’s like sunshine in your mouth. The best part is it is perfect to eat for breakfast, a mid-morning snack, or even dessert! Or all three I won’t judge.
Blueberry Lemon Loaf
To get the perfect lemon flavor you need to use fresh lemon juice, lemon zest, and lemon extract. I found lemon extract at my local grocery store in the spices section.
Combine flour, baking powder, baking soda, and salt in a bowl. In the bowl for your mixer, combine together the butter and sugar until fluffy. Mix in each egg and then stir in the vanilla extract, lemon extract, lemon zest, and lemon juice.
With the mixer on low, mix in about 1/2 of the flour mixture followed by the sour cream. Then turn off the mixer and scrape down the sides of the bowl. Add the remaining flour mixture and combine. Fold in blueberries. Pour the batter into the pan and bake for 50-60 minutes. The Blueberry Lemon Loaf will be done when an inserted toothpick comes out clean.
Allow the loaf to cool completely before icing. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. If needed, add in a little more powdered sugar or lemon juice. The icing should be thick and not too runny. Spoon the icing over the loaf and let harden before serving. I placed my Blueberry Lemon Loaf in the refrigerator for about 10 minutes to get the icing to set fast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- zest of 1 large lemon
- 2 tablespoons lemon juice
- 1/3 cup sour cream
- 1 cup blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan or line with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl using a mixer beat the butter and sugar together until fluffy.
- Mix in the eggs one at a time. Then stir in the vanilla extract, lemon extract, lemon zest, and lemon juice.
- With the mixer on low, mix in about 1/2 of the flour mixture followed by the sour cream. Then turn off the mixer and scrape down the sides of the bowl.
- Add the rest of the flour mixture stirring until combined.
- Toss blueberries in a tablespoon of flour and fold into the batter.
- Pour the batter into the pan and bake for 50-60 minutes. The Lemon Loaf will be done when a toothpick comes out clean
- Allow the Lemon Loaf to cool completely.
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. If needed, add in a little more powdered sugar or lemon juice. The icing should be thick and not too runny.
- Spoon the icing over the loaf and let harden before serving. (I placed my Lemon Loaf in the refrigerator for about 10 minutes to help the icing harden quickly.
