February 18, 2024 2 min read

You all know that the Magnolia Table Cookbooks are a favorite of mine. So, how did I miss this recipe? This is a 5 star lemon blueberry loaf! It's fairly easy, just a few bowls to wash (wink) and it's so, so good! For me, if I see a loaf recipe that has sour cream in it, I know it's going to be good. This recipe did not disappoint in any way whatsoever! The crumb topping is lovely, the texture, the lemon flavour and the juicy blueberries. This did not last long - could hardly get a photo before it disappeared!

Let's get baking . . .

Lemon Blueberry Loaf

Crumb Topping
In a small bowl, mix together until pebbly
1/2 c. flour
3 tbsp. sugar
2 tbsp. melted, unsalted butter
1 tbsp. lemon zest
Pop this into the fridge until you're ready to use it.

In a large bowl, mix together
1 c. sugar
1 stick unsalted butter (1/2 cup) - melted and slightly cooled
3 large eggs
1 tsp. vanilla

In a small bowl stir together
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Add the flour mixture to the egg mixture in 2 additions, alternating with
1 c. sour cream.

Gently stir in
1/3 c. fresh lemon juice
2 tbsp. lemon zest

1 c. blueberries (I used frozen) in 1 tbsp. flour

Add to the batter.

Pour the batter into a parchment lined or greased loaf pan.

Sprinkle the crumb on top.

Bake at 375 for about 50-60 minutes until lightly golden
If it's getting a bit too dark and not quite cooked when you test with a toothpick, cover the loaf after about 40 minutes with foil (shiny side down) for the last bit of baking time.

Let cool before removing from the pan.

Slice and . . .


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