Huge new hit in our household. Moist, mostly made in one bowl. Incredible aroma fills the whole house, what a treat to bake and enjoy!
Blueberry Loaf
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1/2 cup sugar
1/4 cup brown sugar
1/2 lemon, zested and juiced until you have 1.5 tsp of juice
1/4 cup butter, melted
1/4 cup neutral oil, such as canola or sunflower
2/3 cup sour cream
2 eggs
2 tsp vanilla
1/2 tsp kosher salt
1 3/4 cup flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1 1/3 cup blueberries tossed in 2 tsp flour
2 tsp powdered sugar
- For Streusel:
3 TBSP butter, melted
1/3 cup light brown sugar
1/4 cup rolled oats
1/2 cup flour
1/4 tsp kosher salt
1 tsp vanilla
Directions
- Preheat the oven to 350F. Lightly grease and line 9×5 loaf pan with parchment paper. Combine flour, baking soda and baking powder in a small bowl. Wash blueberries, dry them and toss then with 2 tsp flour.
- Add 1/2 cup sugar and 1/4 cup brown sugar to the bowl. Grate lemon zest into sugar and rub it with your fingers to release the fragrant oils from the lemon peel. Add 2 tsp vanilla, 1 1/2 tsp lemon juice, 2/3 cup sour cream, 1/4 cup oil and 2 eggs. Whisk liberally until homogenous. Slowly pour in cooled melted butter and whisk until combined well.
- Sift in the flour mixture and gently fold it with a large rubber spatula, don’t overmix. Fold in most of the blueberries, leaving about 25% behind. Spread the batter into the prepared pan, top with the remaining blueberries.
- Combine all the streusel ingredients together except the butter. Slowly pour in the butter and mix it in. Clump the streusel together with your fingers to make chunky crumbs. Spread over the prepared loaf.
- Bake in preheated oven for about 57-62 minutes, until the skewer inserted in the middle comes out clean. Allow to cool in the pan for a bit, then remove from the pan and finish cooling on the wire racks. Dust lightly with powdered sugar.
