🥘 Ingredients
The Loaf
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (about 2 lemons)
- 1 tsp vanilla extract
- 1.5 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
The Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Optional: A pinch of lemon zest for garnish
🔪 Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix Dry and Wet Ingredients
- Dry: In a medium bowl, whisk together the flour, baking powder, and salt.
- Wet: In a large bowl, whisk the sugar, melted butter, eggs, yogurt, lemon juice, lemon zest, and vanilla until smooth.
3. Combine
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix, or the loaf will be tough!
- Toss your blueberries in a tablespoon of flour (this keeps them from falling to the bottom), then gently fold them into the batter.
4. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes. Check at the 50-minute mark; if the top is browning too fast, tent it loosely with foil.
- The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
5. Glaze
Let the loaf cool in the pan for 15 minutes, then move to a wire rack. Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the warm (but not hot) loaf.
🍋 Tips for Success
- Room Temp Eggs: This helps the batter emulsify better, leading to a fluffier crumb.
- The “Flour Toss”: Don’t skip tossing the berries in flour! It acts like “velcro” to keep the fruit suspended in the batter.
- Storage: This loaf actually tastes even better the next day once the lemon flavor has settled. Store it in an airtight container at room temperature for up to 3 days.