We've all had a Lemon Blueberry Loaf, right? When I look for a loaf recipe, I always look for one that has sour cream in the mix. I find that anything with that ingredient is incredibly moist, has really good texture and will stay fresh longer. This recipe checks all those boxes. It has a nice amount of lemon flavor, good amount of blueberries and of course, the drizzle which kicks it up another notch. Now, you can certainly leave off the drizzle, but I really encourage you to go all out and drizzle that bit of lemon icing - it's so worth it! So here's the recipe for a little bit of lemony blueberry happiness:)
Let's get to it...
Lemon Blueberry Loaf with Lemon Drizzle
In a bowl, whisk together 2 c. flour (spooned into measuring cup) 2 tsp. b. powder 1/2 tsp. salt
In a larger separate bowl, mix together 1/2 c. vegetable oil 1 c. sugar 1 c. sour cream 2 large eggs 2 tbsp. fresh squeezed lemon juice 2 tsp. vanilla 1 tbsp. lemon zest
Add the dry ingredients to the wet and gently mix together until just combined.
Fold into the batter 1 cup blueberries that have been tossed with 2 tbsp of flour (I used fresh berries)
Into your prepared loaf pan (oiled and then lined with parchment paper), pour in the batter - smoothing the top.
Bake at 350 for about 55-65 minutes (or until the top is set when gently pushed or a toothpick comes out clean)
Let cool for about 20 minutes and then remove from pan.
Once your loaf has completely cooled, it's time to drizzle the lemon icing.
Mix together 1 c. icing sugar 1.5 -2 tbsp. fresh lemon juice Add enough lemon juice to get your icing to a drizzling consistency. Drizzle over top of loaf.