LEMON BLUEBERRY LOAF

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For the Lemon Glaze (optional but recommended):

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (for extra zing)

 Step-by-Step Instructions

Step 1: Prep

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper (overhanging edges for easy removal).

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  2. Set aside.

Step 3: Cream Butter & Sugar

  1. In a large bowl, beat softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs & Flavor

  1. Beat in eggs one at a time, mixing well after each.
  2. Add vanilla, lemon zest, and lemon juice. Mix until combined.

Step 5: Add Sour Cream & Dry Mix

  1. Mix in sour cream (or Greek yogurt) until creamy.
  2. Alternate adding dry ingredients and milk, beginning and ending with the dry mix. Mix gently until just combined—don’t overmix.

Step 6: Fold in Blueberries

  1. Toss blueberries in 1 tablespoon flour (prevents sinking).
  2. Gently fold them into the batter with a spatula.

Step 7: Bake

  1. Pour batter into prepared loaf pan and smooth the top.
  2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
    • If the loaf browns too quickly, tent with foil after 40 minutes.

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