Blueberry Baby Shower Loaf (Printable)

Tender lemon loaf filled with juicy blueberries and drizzled with a sweet, tangy glaze for festive occasions.

# What You'll Need:

→ Lemon Blueberry Loaf

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1/2 cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries, or frozen
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 - 1/2 teaspoon lemon zest for garnish, optional

# Method:

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.
03 - In a large bowl, cream softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Coat blueberries with 1 tablespoon flour, then gently fold into batter to distribute evenly.
07 - Pour batter into prepared pan and smooth the surface.
08 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Cover with foil during the last 15 minutes if browning too quickly.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire cooling rack until completely cooled.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice to achieve desired consistency.
11 - Drizzle glaze over cooled loaf and garnish with lemon zest if desired. Slice and serve.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can actually enjoy the party instead of being stuck in the kitchen.
  • The glaze is so forgiving that even if you're not a baker, you'll end up with something gorgeous.
  • Everyone asks for the recipe because it tastes way more impressive than the effort required.
02 -
  • Frozen blueberries straight from the freezer will not bleed purple into your batter the way thawed ones will, so resist the urge to defrost them first.
  • The difference between a dry loaf and a moist one comes down to not overbaking it, so start checking at 50 minutes with that toothpick test.
03 -
  • Measure your lemon juice fresh, because bottled versions taste tinny and flat in comparison, and this recipe deserves the real thing.
  • If you want an extra layer of lemon intensity without overwhelming the crumb, add ¼ teaspoon of lemon extract to the batter alongside the vanilla.
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