This Lemon Blueberry Explosion Loaf  is actually a home-made Copycat Starbuck’s Lemon Loaf except this lemony loaf has an explosion of robust blueberries inside that will absolutely tantalize your taste buds! 

It’s superbly finished off with a simple old-fashioned powdered sugar glaze and now we’re off totally off to the races! 

I am certainly hoping this race ends with kicking Spring into action.  I’m ready!

Coming with? 

The lemon & blueberry combination is just so invigorating and bursting with so much flavor, I can hardly stand how perfect the balances of contrasting flavors all come together. 

So, last month I was thinking about spring and lemon recipes, and happened to wander on this Pure Lemon Extract on Amazon. I love trying extracts, especially from Nielsen-Massey. This one is an organic extract, which is produced from lemon oil, drawn from the natural essence of the highest quality California lemons.  

What’s so bewitching about it is, it offers a convenient and tasty alternative to having to zest or juice lemons, although I did add zest to the loaf, because that’s what the Copycat Starbuck’s recipe calls for. 

So, lucky you!  You get a double dose of lemon, and no one’s complaining, right? 

The extract is not overwhelming, unless you add more than the recipe calls for, which is not a good thing.

DON’T ADD MORE for extra lemon flavor, because the measurement in the recipe is the perfect mix of tartness needed. 

Like most extracts, you add too much for extra punch and it can affect the whole outcome of something that could have been wonderful, except for vanilla. I always add a little extra, do you?  It’s the one extract you can get away with without disastrous results.

More lemony desserts?  Who can blame you?

Super Soft Lemon Glazed Sugar Cookies

Kick-Ass Lemon Cream Cheese Blondies

Lemon Burst Poke Cake

I am loving these new 9×5 baking pans I got from Kohl’s.  I used them making this Awesome Country Apple Fritter Bread a few weeks ago and they baked wonderfully!  Looking forward to making this Country Blueberry Fritter Loaf in them and more!

Print Recipe

Lemon Blueberry Explosion Loaf

Author: Kim Lange

Ingredients

Lemon Blueberry Explosion Loaf

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar I use a little over ¾ cup
• 1 cup sour cream or Greek yogurt
• 1/2 cup oil - I used canola
• 2 tbsp lemon zest
• 1 to 2 tbsp pure lemon extract I used Nielsen-Massey
• 1 1/2 cups blueberries, fresh or frozen I used fresh
• 1 tablespoon flour to toss and coat with blueberries before adding to loaf

Old Fashioned Powdered Sugar Glaze:

• ¾ cup to 1 cup powder sugar
• 1-2 tablespoons almond milk or whatever milk you want

Instructions

Lemon Blueberry Explosion Loaf

• Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
• Whisk together the flour, baking powder, salt and set aside.
• In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
• Add the lemon zest, lemon extract, and whisk together well.
• Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
• Put blueberries in a container and add 3 teaspoons flour and shake.  Add to mixture and fold blueberries in.
• Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
• The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
• Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
• For the glaze, in a medium bowl, combine the powdered sugar and almond milk until smooth and combined.
• Drizzle glaze over bread before slicing and serving.