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4.2 from 21 votes

Lemon Blueberry Explosion Loaf

Author: Kim Lange


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


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.