Lemon Blueberry Loaf

### Instructions for Making Lemon Blueberry Loaf

#### 1. **Preheat the Oven:**
Start by preheating your oven to **350°F (175°C)**. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

#### 2. **Prepare the Dry Ingredients:**
In a medium bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. Set aside.

#### 3. **Cream the Butter and Sugar:**
In a large mixing bowl, beat together the **softened butter** and **sugar** until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl as needed.

#### 4. **Add the Eggs and Flavors:**
Add the **eggs**, one at a time, beating well after each addition. Then, mix in the **vanilla extract**, **lemon zest**, and **lemon juice**. The lemon zest will add that fresh citrus fragrance that elevates the loaf’s flavor.

#### 5. **Add the Dry Ingredients and Sour Cream:**
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the **sour cream**. Start and end with the flour mixture. Mix until just combined—be careful not to overmix.

#### 6. **Prepare the Blueberries:**
To prevent the blueberries from sinking to the bottom of the loaf while baking, toss them with **1 tablespoon of flour** until they’re lightly coated. Gently fold the blueberries into the batter using a spatula.

#### 7. **Bake the Loaf:**
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for **55-65 minutes**, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can cover the loaf with aluminum foil for the last 10-15 minutes of baking.

#### 8. **Cool the Loaf:**
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Afterward, transfer the loaf to a wire rack to cool completely.

#### 9. **Make the Glaze (Optional):**
For an extra sweet finish, you can make a simple glaze by whisking together the **powdered sugar** and **lemon juice** until smooth. Drizzle the glaze over the cooled loaf for a shiny, citrusy finish.

### Why This Lemon Blueberry Loaf is a Winner

1. **Perfect Balance of Flavors**: The tartness of lemon pairs wonderfully with the sweetness of the blueberries, creating a fresh and light loaf.
2. **Incredibly Moist**: The **sour cream** in the recipe ensures that the loaf remains moist, soft, and tender even days after baking.
3. **Great for All Occasions**: Whether you’re hosting a brunch, preparing a special breakfast, or treating yourself to a light snack, this loaf is a great addition to any occasion.
4. **Great for Gifting**: This loaf makes a wonderful homemade gift. Wrap it in parchment paper and twine, and it’s ready to share with friends and family.

### Storage Tips:
Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave.

### Conclusion:

This **Lemon Blueberry Loaf** is the perfect way to enjoy the bright, tangy flavors of lemon and the juicy sweetness of blueberries in a soft, moist loaf. Whether you enjoy it with your morning coffee or as an afternoon treat, it’s guaranteed to be a hit. Plus, it’s easy to make and can be customized with a sweet glaze or even a sprinkle of extra lemon zest for added flavor.

So the next time you’re craving something light, refreshing, and satisfying, give this recipe a try. It’s a wonderful addition to any baker’s repertoire and is sure to impress friends and family with its irresistible flavor!