-
1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
-
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.5 tsp Salt
-
3. In a large bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed for 3–4 minutes until light and fluffy. This aerates the batter for a tender crumb.
0.5 cup Unsalted butter, softened,
0.8 cup Granulated sugar
-
4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until combined.
2 piece Large eggs,
2 tbsp Lemon zest,
3 tbsp Fresh lemon juice,
1 tsp Vanilla extract
-
5. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream (start and end with the flour). Mix just until no dry streaks remain — do not overmix.
1.5 cup All-purpose flour,
0.5 cup Sour cream
-
6. Straight from the freezer, toss the frozen blueberries with the tablespoon of flour until evenly coated. This helps prevent them from sinking and reduces purple streaking in the batter. Gently fold the coated berries into the batter using a rubber spatula with just 3–4 folds.
1 cup Frozen blueberries (do not thaw),
1 tbsp All-purpose flour (for coating berries)
-
7. Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–65 minutes, until a skewer inserted into the centre comes out clean and the top is deep golden. If the top browns too quickly, loosely tent with foil after 40 minutes.
-
8. Remove the loaf from the oven and allow it to cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool for at least 30 minutes before glazing.
-
9. Whisk together the powdered sugar and fresh lemon juice (for glaze) in a small bowl until smooth and pourable. Adjust consistency with a few extra drops of lemon juice if needed — it should coat a spoon but drip off slowly.
0.8 cup Powdered sugar,
2 tbsp Fresh lemon juice (for glaze)
-
10. Drizzle the lemon glaze evenly over the top of the cooled loaf and allow it to set for 10 minutes before slicing and serving.
