A soft, buttery lemon loaf bursting with juicy blueberries and finished with a sweet lemon glaze.

Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 10 slices

Ingredients

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsalted butter, melted
• ½ cup sour cream
• ¼ cup milk
• 2 tablespoons fresh lemon zest (about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries
• 1 tablespoon flour (for tossing blueberries)

Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, melted butter, sour cream, milk, lemon zest, lemon juice, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf and allow the glaze to set before slicing.