Blueberry Lemon Loaf Recipe
Why go to Starbucks, when you can have a perfectly moist loaf cake made in minutes! As someone who struggles to create perfect baked good recipes, I have officially perfect the best loaf. Try this one out!
10 minutes
45 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 288 |
| Fat: | 12 g |
| Carbohydrates: | 41 g |
| Protein: | 3 g |
| Cholesterol: | 25 g |
| Sodium: | 324 mg |
| Fiber: | 1 g |
| Sugars: | 27 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 210 grams210 grams210 grams All Purpose Flour
- 1 cup1 cup1 cup Granulated White Sugar
- 2 tsp2 tsp2 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1 cup1 cup1 cup Sour Cream
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Vegetable Oil, Any neutral oil works
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Lemon zest
- 1 cup1 cup1 cup Blueberries, Dusted in flour
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat your oven to 350F.
- grease your 9x5 loaf pan and line with parchment.
- In a bowl, mix all your dry ingredients until combined.
- Whisk and set aside.
- In larger bowl, add all your wet ingredients in. Sift all your dry into your wet.
- Fold until just combined.
- Dust your blueberries with flour so they don’t sink while baking.
- Place in the oven for 45 - 50 mins.
- At the 40 min mark, place your thermometer in. Once it reaches 205F - the loaf is complete. Place on your counter top to finish the cooking for 15-20 mins.
- If you aren’t ready to serve, wrap in a plastic wrap while slightly warm and place in your refrigerator.
- This will lock the moisture in.
Add a Note
My Notes:
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