Blueberry Lemon Loaf


I made this loaf for my friend Kara’s birthday – she said she liked lemon and blueberries, and I was way too lazy to make anything more than a loaf. I used a recipe from Half Baked Harvest since I thought the thyme was intriguing. Overall, it paired really nicely with the flavours in the loaf, but I would probably add a little more next time.

BLUEBERRY LEMON LOAF (adapted from here)


  • 180 g (1.5 cups) pastry flour
  • 1.5 tsp. baking powder *
  • 0.5 tsp. salt
  • 114 g (0.5 cups) butter
  • 100 g (0.5 cups) granulated sugar
  • 1 tbsp. lemon zest
  • 120 g (0.5 cups) sour cream
  • 2 tsp. vanilla
  • 3 eggs
  • 1.5 cups blueberries


  1. Preheat oven to 375 F and line a 9″ x 5″ loaf pan.
  2. Sift together the flour, baking powder, and salt. Set aside.
  3. Cream the butter, sugar, and lemon zest in a large bowl.
  4. Add the sour cream and vanilla to the butter mixture and mix well.
  5. Add in the eggs one at a time and mix well.
  6. Mix the flour mixture into the butter mixture. Do not overmix.
  7. Fold 1.25 cups of blueberries into the batter, and pour into the loaf pan.
  8. Sprinkle the remaining blueberries on top of the loaf. Bake for ~55 minutes or until a toothpick comes out cleanly.


  • I used 1.25 tsp. of baking powder to adjust for altitude
  • I made a lemon juice + icing sugar glaze for the loaf, and added some chopped thyme on top

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