Lemon Blueberry Loaf

👩‍🍳 Step-by-Step Instructions

Step 1: Prep Your Oven & Pan 🍞🔥

1. Preheat your oven to 350°F (175°C).
2. Grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on the sides so you can easily lift the loaf out later.

Step 2: Whisk the Dry & Cream the Wet 🥣✨

1. In a medium bowl, whisk together the 1.5 cups of flour, 1 tsp of baking powder, and ½ tsp of salt. Set aside.
2. In a large bowl (or stand mixer), beat the ½ cup of softened butter and 1 cup of granulated sugar together on medium-high speed for about 3 to 4 minutes until light, fluffy, and pale in color.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and 3 tbsp of fresh lemon juice. (Don’t worry if the batter looks slightly curdled here from the acid; it will come together!)

Step 3: Combine and Fold 🥛🫐

1. Alternate adding the dry flour mixture and the ½ cup of sour cream (or yogurt) to the wet ingredients, mixing on low speed just until combined. Do not overmix, or the loaf will become dense!
2. In a small bowl, toss your 1 cup of blueberries with 1 tbsp of flour until coated. (This ingenious trick stops the berries from sinking straight to the bottom of your loaf while baking!)
3. Gently fold the coated blueberries into the thick batter using a spatula.

Step 4: Bake to Golden Perfection ⏰📐

1. Spread the batter evenly into your prepared loaf pan and smooth out the top.
2. Bake for 55 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
3. Let the loaf cool in the pan for 10 minutes, then use the parchment paper handles to lift it onto a wire cooling rack.