Description
A delightful blueberry and lemon loaf with a tender crumb and zesty citrus flavors, perfect for brunch or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- ¼ cup brown sugar for crumble topping
- 2 tablespoons flour for crumble topping
- 1 tablespoon butter for crumble topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the sour cream, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, being careful not to overmix.
- Fold in the blueberries gently.
- For the crumble topping, mix together brown sugar, flour, and butter until crumbly and sprinkle over the loaf.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for best results. Rinse blueberries before adding to the batter.
