Ingredients
Scale
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick, 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (296 g) fresh blueberries, divided
- ½ cup (62.5 g) all-purpose flour (for the crumble topping)
- ⅓ cup (67 g) granulated sugar (for the crumble topping)
- 3 tablespoons light brown sugar (for the crumble topping)
- 1 pinch kosher salt (for the crumble topping)
- ¼ cup (½ stick, 57 g) unsalted butter, melted and cooled slightly (for the crumble topping)
- 1 cup (125 g) confectioners' sugar (for the glaze)
- 2 tablespoons water, room temperature (for the glaze)
Instructions
- Preheat the oven to 375°F and prepare an 8½ x 4½-inch loaf pan.
- Cream together granulated sugar, butter, sour cream, egg, lemon juice, and zest until smooth.
- In a separate bowl, whisk together flour, baking powder, and kosher salt.
- Alternately mix dry ingredients and whole milk into the creamed mixture, beginning and ending with dry.
- Fold in 1 ¾ cups of blueberries and pour batter into the loaf pan, topping with reserved blueberries.
- Mix crumble topping ingredients and sprinkle over the batter.
- Bake for about 65 minutes until a toothpick comes out with a few crumbs.
- Cool, then prepare glaze by whisking confectioners' sugar and water and drizzle over the loaf.
Notes
Ensure all ingredients are at room temperature for best results.
Be gentle when folding in blueberries to maintain their shape.
For a different flavor, try using Meyer lemon juice and zest.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 40