Lemon Blueberry Loaf: A Zesty and Sweet Delight

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This will help create a tender loaf.
4. Add Eggs and Wet Ingredients:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream (or yogurt), lemon juice, lemon zest, and vanilla extract. Continue to mix until smooth.
5. Combine with Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to ensure a tender loaf.
6. Coat the Blueberries:

In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the loaf while baking.
7. Fold in the Blueberries:

Gently fold the floured blueberries into the batter, being careful not to crush the berries.
8. Bake the Loaf:

Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top is browning too quickly, loosely cover with aluminum foil during the last 15 minutes of baking.
9. Cool and Glaze:

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If you’re making the glaze, mix the powdered sugar with lemon juice in a small bowl until smooth. Drizzle over the cooled loaf for an extra burst of lemon flavor.
10. Serve:

Slice and enjoy! This loaf is perfect for a light snack or breakfast, and it keeps well for a few days.
Serving and Storage Tips