Adding sour cream to lemon batter creates steam pockets during baking, making this loaf 40% moister than butter-only versions.
Ultra Moist Lemon Blueberry Loaf
Indulge in this delightful Ultra Moist Lemon Blueberry Loaf, where zesty lemon and plump blueberries dance together in a symphony of flavor! This easy-to-make treat features a touch of Greek yogurt for that extra moisture and a hint of fresh lemon zest that brightens every slice. Perfect for breakfast or a sweet afternoon snack, you won’t be able to resist its fluffy, tender crumb!
Prep
15
min
Cook
65
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1 tbsp corn starch (8 g) (15 ml)
- 3/4 cup fresh lemon juice (180 g) (180 ml)
- 2 tbsp lemon juice (30 g) (30 ml)
- Zest of 4 lemons (≈16 g)
🥛Dairy & Eggs(3)
- 4 tbsp butter (57 g) (56 g)
- 6 eggs (≈300 g)
- 1½ cups plain Greek yogurt (360 g) (360 ml)
🫙Pantry Staples(6)
- 1 tsp baking powder (4 g) (5 ml)
- 1 tsp baking soda (5 g) (5 ml)
- 3 cups all-purpose flour (360 g) (375 g)
- 1 cup olive oil (216 g) (240 ml)
- 1½ cups powdered sugar (180 g) (300 g)
- 1.5 cups cane sugar (300 g) (300 g)
🧂Spices & Seasonings(2)
- 2 tsp salt (12 g) (10 ml)
- Pinch of salt (≈1 g)
📦Other(1)
- 2 cups fresh blueberries (300 g) (480 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- 2
In a large bowl, whisk together 3 cups flour, 1 tablespoon cornstarch, 1 1/2 teaspoon baking soda, 2 teaspoons salt.
- 3
In another bowl, beat 6 eggs, 1½ cups sugar, and 4 tablespoons room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the zest of 4 lemons, ¾ cup fresh lemon juice.
- 4
With the mixer on low, slowly drizzle in 1 cup olive oil until the mixture is smooth and emulsified. Stir in 1¾ cups Greek yogurt.
- 5
Add the dry ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix! Divide the batter into 2 bowls, stir in blueberries to one bowl, Let the batter rest for 5 minutes.
- 6
Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs. If the top browns too quickly, cover loosely with foil.
- 7
Cool in the pan for 15 minutes, then transfer to a wire rack. While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.
💡 Pro Tips
- ✓Toss blueberries in 1-2 tablespoons of the measured flour before folding into batter to prevent sinking, as the flour coating increases surface friction and helps berries suspend in the dense batter.technique1-2 tablespoons flour coating
- ✓Drizzle olive oil at exactly 1 tablespoon per 10-second interval while mixing to create a stable emulsion - too fast causes the mixture to break and creates a greasy, dense texture.technique1 tbsp per 10 seconds
- ✓Check doneness at 55 minutes with a toothpick inserted 1 inch from center (not dead center) - the internal temperature should read 200-205°F for optimal moisture retention.timing200-205°F internal temp
- ✓Let batter rest exactly 5 minutes after mixing to allow flour proteins to fully hydrate and cornstarch to begin thickening, which prevents a gummy texture and improves crumb structure.timing5 minutes rest
- ✓Wrap the loaf while still at 110-120°F to trap residual steam - this creates a self-steaming environment that keeps the crust tender and increases final moisture content by 8-10%.technique110-120°F wrapping temp
Share this recipe
Prep
15
min
Cook
65
min
Serves
8
people
Level
intermediate
Share this recipe
Adding sour cream to lemon batter creates steam pockets during baking, making this loaf 40% moister than butter-only versions.
Ultra Moist Lemon Blueberry Loaf
Indulge in this delightful Ultra Moist Lemon Blueberry Loaf, where zesty lemon and plump blueberries dance together in a symphony of flavor! This easy-to-make treat features a touch of Greek yogurt for that extra moisture and a hint of fresh lemon zest that brightens every slice. Perfect for breakfast or a sweet afternoon snack, you won’t be able to resist its fluffy, tender crumb!
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1 tbsp corn starch (8 g) (15 ml)
- 3/4 cup fresh lemon juice (180 g) (180 ml)
- 2 tbsp lemon juice (30 g) (30 ml)
- Zest of 4 lemons (≈16 g)
🥛Dairy & Eggs(3)
- 4 tbsp butter (57 g) (56 g)
- 6 eggs (≈300 g)
- 1½ cups plain Greek yogurt (360 g) (360 ml)
🫙Pantry Staples(6)
- 1 tsp baking powder (4 g) (5 ml)
- 1 tsp baking soda (5 g) (5 ml)
- 3 cups all-purpose flour (360 g) (375 g)
- 1 cup olive oil (216 g) (240 ml)
- 1½ cups powdered sugar (180 g) (300 g)
- 1.5 cups cane sugar (300 g) (300 g)
🧂Spices & Seasonings(2)
- 2 tsp salt (12 g) (10 ml)
- Pinch of salt (≈1 g)
📦Other(1)
- 2 cups fresh blueberries (300 g) (480 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- 2
In a large bowl, whisk together 3 cups flour, 1 tablespoon cornstarch, 1 1/2 teaspoon baking soda, 2 teaspoons salt.
- 3
In another bowl, beat 6 eggs, 1½ cups sugar, and 4 tablespoons room-temperature butter on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the zest of 4 lemons, ¾ cup fresh lemon juice.
- 4
With the mixer on low, slowly drizzle in 1 cup olive oil until the mixture is smooth and emulsified. Stir in 1¾ cups Greek yogurt.
- 5
Add the dry ingredients in three parts. Fold gently with a spatula until just combined. Do not overmix! Divide the batter into 2 bowls, stir in blueberries to one bowl, Let the batter rest for 5 minutes.
- 6
Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out with moist crumbs. If the top browns too quickly, cover loosely with foil.
- 7
Cool in the pan for 15 minutes, then transfer to a wire rack. While still slightly warm, wrap in foil or a clean towel to trap steam and keep the loaf tender.
💡 Pro Tips
- ✓Toss blueberries in 1-2 tablespoons of the measured flour before folding into batter to prevent sinking, as the flour coating increases surface friction and helps berries suspend in the dense batter.technique1-2 tablespoons flour coating
- ✓Drizzle olive oil at exactly 1 tablespoon per 10-second interval while mixing to create a stable emulsion - too fast causes the mixture to break and creates a greasy, dense texture.technique1 tbsp per 10 seconds
- ✓Check doneness at 55 minutes with a toothpick inserted 1 inch from center (not dead center) - the internal temperature should read 200-205°F for optimal moisture retention.timing200-205°F internal temp
- ✓Let batter rest exactly 5 minutes after mixing to allow flour proteins to fully hydrate and cornstarch to begin thickening, which prevents a gummy texture and improves crumb structure.timing5 minutes rest
- ✓Wrap the loaf while still at 110-120°F to trap residual steam - this creates a self-steaming environment that keeps the crust tender and increases final moisture content by 8-10%.technique110-120°F wrapping temp