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Blueberry and Lemon Loaf

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 350
A moist and tangy blueberry lemon loaf with a crunchy crumble topping, perfect for breakfast or dessert.

Ingredients

Main ingredients

  • 3 4 cup sugar
  • 1 lemon zest lemon zest
  • 1 2 cup vegetable oil
  • 1 tsp lemon extract (optional) (optional)
  • 1 whole lemon juice
  • 1 2 cup sour cream
  • 1 egg egg
  • 1.5 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1 2 tsp salt
  • 1 2 cup milk
  • 2 cups blueberries tossed in flour
  • ½ cup flour
  • ¼ cup brown sugar
  • 2 tablespoons sugar
  • 3 tablespoons melted butter
  • 3 tablespoons lemon juice
  • 1 tbsp unsalted butter melted
  • 1 cup powdered sugar

Instructions 

  • Prepare crumble topping by rubbing flour, butter, and sugar until crumbly; set aside.
  • Preheat oven to 160°C fan (175°C conventional, 350°F) and line a 9-inch loaf tin.
  • Mix flour, baking powder, and salt; set aside. Toss blueberries in flour and set aside.
  • Combine sugar, lemon zest, oil, and lemon extract; add egg and lemon juice, mix well. Alternate adding dry ingredients and milk/sour cream, folding gently. Fold in blueberries.
  • Pour batter into prepared tin, sprinkle crumble on top, and bake for 60-80 minutes. Cool, then drizzle lemon glaze made from lemon juice, melted butter, and powdered sugar.

Notes

Ensure blueberries are coated in flour to prevent sinking during baking.
Calories: 350kcal
Cost: $12
Course: Dessert
Cuisine: American
Keyword: Blueberry, lemon, loaf