Blueberry Lemon Loaves

Bursting with fresh blueberries and bright lemon flavor, this loaf recipe is as versatile as they come. You can bake it in traditional loaf sizes or in mini loaves. We bake them in disposable pans for our bake sales, but they work well in regular pans, too. 

Are you baking these loaves for our Bake Sale for No Kid Hungry? Be sure to register your bake sale here to join the cause!

Blueberry Lemon Loaves
Serves: 4 large or 8 mini loaves*
 
Ingredients
  • 2⅔ cups (533 grams) granulated sugar
  • 1⅓ cups (320 grams) whole milk
  • 1⅓ cups (303 grams) unsalted butter, melted and slightly cooled
  • 5 large eggs (250 grams)
  • ¼ cup (24 grams) packed lemon zest (from 8 to 10 lemons)
  • 1⅓ cups (320 grams) sour cream
  • 5¼ cups (656 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • 2½ teaspoons (12.5 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 3 cups (442 grams) fresh blueberries
  • Garnish: sparkling sugar
Instructions
  1. Preheat oven to 350°F (180°C). For metal loaf pans, spray 4 large or 8 small pans with baking spray with flour. For paper loaf pans, place pans on a large baking sheet.
  2. In a very large bowl, whisk together granulated sugar, milk, melted butter, eggs, and zest. Whisk in sour cream. In a large bowl, whisk together ¼ cups (656 grams) flour, baking powder, and salt. Add flour mixture to sugar mixture, whisking just until dry ingredients are moistened.
  3. In a medium bowl, toss together blueberries and remaining 1 tablespoon (8 grams) flour.
  4. Fold blueberries into batter. Divide batter among prepared pans. Sprinkle with sparkling sugar, if desired.
  5. Bake until a wooden pick inserted in center comes out clean. For metal loaf pans: 50 minutes to 1 hour for large loaves, or 40 to 45 minutes for small loaves. For paper loaf pans: 45 to 50 minutes. Let cool completely in pans on wire racks.
Notes
Note: For large loaves, use 8½x4½-inch metal loaf pans. For mini loaves, use 5½x3-inch metal loaf pans. We baked our loaves in Novacart Paper Disposable Loaf Baking Molds (7x3 inches for traditional and 4x2 inches for minis), available at bake deco.com.

 

2 COMMENTS

    • Hi Pavani, the general rule is that half a cup of dried fruit is equivalent to a cup of fresh fruit. We would not recommend making this recipe with dried blueberries since this recipe has been adjusted to the moisture content of fresh blueberries. If you want to try using dry blueberries, be sure to adjust the wet ingredients in the recipe to add some moisture back to the batter that you would have normally gotten from fresh blueberries. We haven’t tested this recipe with dried blueberries, so we can’t guarantee the result.

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