Lemon Blueberry Explosion Loaf
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!
Servings: 8 Servings
Calories:
Ingredients
Lemon Blueberry Explosion Loaf
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar I use a little over ¾ cup
- 1 cup sour cream or Greek yogurt
- ½ cup oil - I used canola
- 2 tbsp lemon zest
- 1 to 2 tbsp pure lemon extract I used Nielsen-Massey
- 1 ½ 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 tablespoon or more as needed lemon juice, almond milk or whatever milk you want
Instructions
Lemon Blueberry Explosion Loaf
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan with non-stick spray. Line with parchment paper for easier removal.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- In a large bowl, whisk eggs, sugar, sour cream/yogurt, and oil until smooth. Mix in lemon zest and extract.
- Add dry ingredients to wet ingredients and stir until just combined (small lumps are okay).
- Toss blueberries with 3 teaspoons of flour, then gently fold into the batter.
- Pour batter into the loaf pan. Bake for 52–57 minutes. Tent with foil during the last 10 minutes to prevent over-browning.
- Cool loaf in the pan on a wire rack for at least 30 minutes before glazing.
- For the glaze, mix powdered sugar and lemon juice (or milk) until smooth. Drizzle over cooled loaf before slicing.