Introduction

This Blueberry and Lemon Loaf is a bright, moist treat perfect for any time of day. Bursting with fresh blueberries and zesty lemon flavor, it features a crumbly topping and a tangy glaze that make each bite irresistible.

A loaf of blueberry crumb cake sits on a long white platter against a white marbled surface. The cake has two visible layers: the bottom layer is a moist, pale yellow cake embedded with juicy dark blue blueberries, while the top layer is a golden brown crumb topping with scattered plump, glossy blueberries baked into it, creating a textured and crumbly surface. Two slices are cut from the loaf, revealing the soft, dense crumb cake inside, speckled with purple blueberry juice. The whole presentation looks fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup sugar
1 lemon zest
1/2 cup vegetable oil
1 tsp lemon extract (optional)
1 whole lemon juice
1/2 cup sour cream
1 egg
1.5 cups all-purpose flour (sifted)
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups blueberries (tossed in flour)
1/2 cup flour (for tossing blueberries)
1/4 cup brown sugar
2 tablespoons sugar
3 tablespoons melted butter
3 tablespoons lemon juice (for glaze)
1 tablespoon unsalted butter melted (for glaze)
1 cup powdered sugar (for glaze)

Instructions

Step 1: Prepare the crumble topping by rubbing the flour, melted butter, and sugars together with your fingertips until crumbly. Set aside.
Step 2: Preheat the oven to 160°C fan (175°C conventional, 350°F). Grease and line a 9-inch loaf tin.
Step 3: In a bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Step 4: Toss the blueberries in ¼ cup of flour until fully coated and set aside.
Step 5: In a large bowl, stir together the sugar, lemon zest, vegetable oil, and lemon extract until combined.
Step 6: Add the egg and whole lemon juice to the sugar mixture and stir well.
Step 7: Gradually add one-third of the dry ingredients to the wet mixture, stirring gently until just combined. Repeat with remaining dry ingredients.
Step 8: Gently fold in the milk and sour cream until the batter is smooth.
Step 9: Fold in the flour-coated blueberries carefully to avoid breaking them.
Step 10: Pour the batter into the prepared loaf tin and sprinkle the crumble topping evenly over the surface.
Step 11: Bake for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean.
Step 12: Let the loaf cool to room temperature in the tin before removing.
Step 13: Combine lemon juice, melted butter, and powdered sugar in a bowl and stir until smooth. Drizzle the glaze over the cooled loaf before serving.

Tips & Variations

Use fresh or frozen blueberries; if frozen, do not thaw before tossing in flour to prevent excess moisture.
For a dairy-free version, substitute sour cream and milk with coconut yogurt and almond milk.
Add a teaspoon of vanilla extract for extra depth of flavor.
Try adding a handful of chopped nuts to the crumble topping for a crunchy texture.

Storage

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave before serving.

How to Serve

The image shows a golden-brown blueberry cake with a crumbly top layer that is uneven and slightly crunchy in texture. Dark purple blueberries are spread thickly throughout the top and partly baked inside, creating a contrast of color with the light yellow cake and crumbs. A creamy white glaze is being poured over the cake from above, adding a shiny, smooth texture in stripes and dots over the crumb topping. The cake sits on a white rectangular plate set on a white marbled surface, with soft natural light highlighting the warm and inviting look of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Toss them in flour while still frozen to prevent them from sinking and bleeding too much into the batter.

How do I know when the loaf is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few crumbs, the loaf is done. If batter sticks to it, bake for a bit longer and check again.