Blueberry Baby Shower Lemon Loaf (Print)

Tender lemon loaf with juicy blueberries and a sweet tangy glaze, perfect for festive occasions and gatherings.

# Ingredients:

→ 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

# Directions:

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, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
07 - Pour batter into prepared loaf pan and smooth the top.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 15 minutes.
09 - Let cool in the 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 more juice for a thinner consistency if desired.
11 - Drizzle glaze over cooled loaf. Garnish with extra lemon zest if desired. Slice and serve.

# Expert Tips:

01 -
  • It's naturally moist and stays soft for days, so you can bake it ahead without worry.
  • The lemon is bright and sophisticated without being overpowering, making it feel fancy for tea parties and casual enough for breakfast.
  • Frozen blueberries work beautifully, which means you're not restricted to summer availability.
02 -
  • Room temperature ingredients genuinely matter here—cold eggs, butter, and sour cream won't emulsify properly, and you'll end up with a less tender, more dense crumb.
  • Don't skip tossing the blueberries in flour; I learned this the hard way when my first batch turned muddy purple instead of studded with jewel-like berries.
03 -
  • If you're baking this ahead for an event, do it the day before—the flavors meld overnight and it actually tastes better.
  • Frozen blueberries straight from the freezer are your secret weapon; they stay whole and jewel-like instead of bleeding into the batter.
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