# What You’ll Use:
→ Lemon Blueberry Loaf
01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 0.33 cup fresh lemon juice
10 - 0.5 cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for tossing blueberries
→ Simple Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - 0.5 teaspoon lemon zest for garnish, optional
# How-To:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if browning too quickly.
09 - Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice if a thinner consistency is desired.
11 - Drizzle glaze over cooled loaf. Garnish with additional lemon zest if desired. Slice and serve.
