Blueberry Lemon Shower Loaf (Printable)

A tender lemon loaf packed with juicy blueberries and finished with a simple sweet glaze.

# Components:

→ Lemon Blueberry Loaf

01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 0.33 cup fresh lemon juice
10 - 0.5 cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for coating blueberries

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - 0.5 teaspoon lemon zest, optional for garnish

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, sour cream, and vanilla extract until smooth.
05 - Gradually fold dry ingredients into wet mixture, stirring until just combined. Do not overmix.
06 - Coat blueberries with 1 tablespoon flour, then gently fold into batter to distribute evenly.
07 - Pour batter into prepared loaf pan and smooth the surface with a spatula.
08 - Bake for 50 to 55 minutes until a toothpick inserted in center emerges clean. Tent with foil during final 15 minutes if browning too quickly.
09 - Allow loaf to cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice if thinner consistency is desired.
11 - Drizzle glaze over cooled loaf. Garnish with additional lemon zest if desired. Slice and serve.

# Expert Advice:

01 -
  • It comes together in under 20 minutes of prep, leaving you time to breathe before baking.
  • The blueberries stay plump and juicy inside while the lemon keeps everything tasting fresh and bright, not heavy or cloyingly sweet.
  • One loaf feeds a small crowd, or you can freeze half and have cake waiting for an unexpected visitor.
02 -
  • Frozen blueberries must go into the batter straight from the freezer—thawing them first releases all their liquid, which bleeds purple throughout the loaf and makes it taste acidic.
  • The glaze needs fresh lemon juice, not concentrate; concentrate tastes chemical and hollow, and it's worth using real lemons for those last few tablespoons.
03 -
  • If you love extra lemon flavor, add ¼ teaspoon of lemon extract to the batter—it pushes the brightness without making anything taste artificial.
  • Greek yogurt substituted for sour cream creates a tangier loaf that tastes more sophisticated, though the crumb stays just as tender.
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