Description
Indulge in the refreshing taste of our Lemon Blueberry Explosion Loaf, a delightful fusion of zesty lemon and juicy blueberries that will tantalize your taste buds. This easy-to-make quick bread is perfect for breakfast, snacks, or dessert, making it a versatile addition to any meal. With its moist texture and vibrant flavors, this loaf is sure to impress your family and friends. Enjoy it on its own or with a drizzle of lemon glaze for an extra touch of sweetness. Whether you’re celebrating a special occasion or simply want a delicious treat, this Lemon Blueberry Explosion Loaf is the perfect choice!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 1/2 cup canola oil
- 2 tbsp lemon zest
- 1 tbsp pure lemon extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (to toss and coat with blueberries before adding to loaf)
- 3/4 cup to 1 cup powdered sugar
- 1 tablespoon or more as needed lemon juice or milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, combine eggs, sugar, sour cream (or yogurt), oil, lemon zest, and lemon extract until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Toss blueberries in flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and bake for about 52 minutes or until a toothpick comes out clean.
- Allow to cool before glazing with a mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added texture, consider mixing in chopped nuts such as walnuts or pecans. If you prefer a less sweet loaf, reduce the amount of sugar slightly. This loaf can be stored in an airtight container for up to five days or frozen for three months.