Introduction

This Moist Lemon Blueberry Loaf is bursting with fresh citrus and sweet berries, perfect for any time of day. Topped with a buttery crumble and a tangy lemon glaze, it’s a delightful treat that’s easy to make and sure to please.

A close-up view of thick, creamy pale yellow batter mixed with small dark blueberries spread throughout. The batter is being stirred by a white spatula with a wooden handle inside a clear glass bowl. The texture of the batter looks soft and slightly lumpy with some batter clinging to the bowl's sides. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour (*See notes below for measuring!*)
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup fresh blueberries
1/2 cup unsalted European butter (like Kerrygold), room temperature
3/4 cup granulated sugar
2 tablespoons vegetable oil
1 tablespoon fresh lemon zest
2 large eggs, room temperature
1/4 cup sour cream, room temperature
1 tablespoon fresh lemon juice
1 teaspoon vanilla bean paste or extract
1/2 cup heavy cream, room temperature
1/2 cup all-purpose flour (for crumble)
3 tablespoons unsalted European butter, melted and slightly cooled (for crumble)
2 1/2 teaspoons granulated sugar (for crumble)
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease and line an 8.5×4.5 inch loaf pan with parchment paper, letting it hang over the sides for easy removal. Set aside.
Step 2: In a bowl, combine the 1 3/4 cups flour, baking powder, and salt. Set aside.
Step 3: Toss the blueberries in half a teaspoon of flour until coated, discard excess flour, and set aside to prevent sinking.
Step 4: In a mixing bowl, cream the butter, sugar, oil, and lemon zest for about 2 minutes until light and fluffy.
Step 5: Whisk the eggs together. With the mixer on low, gradually add the eggs to the butter mixture. Scrape down the bowl, then mix in sour cream, lemon juice, and vanilla. The mixture may look curdled, which is normal.
Step 6: Add the dry ingredients slowly while streaming in the heavy cream on low speed. Once mostly combined with a few flour streaks remaining, stop mixing and gently fold in the blueberries by hand.
Step 7: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Run a butter knife through the center lengthwise.
Step 8: For the crumble topping, combine the 1/2 cup flour, melted butter, and sugar until crumbs form. Spread evenly over the batter’s surface.
Step 9: Bake for 65 to 75 minutes. Around 35 to 45 minutes in, tent the loaf with foil to prevent over-browning on top.
Step 10: Cool the loaf in the pan on a wire rack for 30 to 40 minutes. Then, use the parchment overhang to lift it out and let it finish cooling on the rack.
Step 11: Whisk powdered sugar and lemon juice to make the glaze. Once the loaf is cool, drizzle the glaze on top, then slice and serve.

Tips & Variations

Use fresh blueberries for the best texture; if using frozen, do not thaw to avoid excess moisture.
European butter has a higher fat content and adds richness, but regular unsalted butter works well too.
Add a teaspoon of lemon extract for an extra lemony punch.
For a dairy-free version, substitute sour cream with coconut yogurt and use a non-dairy cream alternative.

Storage

Store the loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in a sealed bag for up to 3 months. Reheat gently in the microwave or oven for best results, then drizzle fresh glaze if desired.

How to Serve

A single thick slice of yellow blueberry cake rests on a white plate with a fluted edge, showing dense texture with many dark purple blueberries spread evenly inside. The top layer of the cake has a light golden-brown crust with some crumbly bits. The plate sits on a white marbled surface with scattered blueberries and a half lemon nearby, with a bowl full of blueberries blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them. Toss the frozen blueberries in a little flour and fold them into the batter directly to prevent color bleed and excess moisture.

Why is the batter curdled after adding sour cream and lemon juice?

This is normal due to the acidity and fat in the mixture. The batter will come together once the dry ingredients are added and baked, resulting in a tender loaf.