August 14, 2022 2 min read

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.


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