Lemon Blueberry Almond Loaf

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4.20 from 5 votes

Lemon Blueberry Almond Loaf

Delicious lemon blueberry loaf with a hint of almond.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 448kcal

Author Olivia

Ingredients

Loaf

1 cup all-purpose flour
1/2 cup almond flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsalted butter
1 1/4 cups granulated sugar
3 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream
1 Tbsp lemon zest
1 tsp lemon juice
1 cup blueberries tossed in 1 Tbsp flour

Glaze

2 cups powdered sugar
5 Tbsp lemon juice

US Customary - Metric

Instructions

Preheat oven to 350F, grease and flour a 9"x5" loaf pan (I use cake release).
In a medium bowl, whisk together flour, almond flour, salt, and baking soda. Set aside.
Rinse blueberries and toss in a bowl with 1 Tbsp flour until coated. Set aside.
Cream butter and sugar on med-high in the bowl of a stand mixer with a paddle attachment until light and fluffy. Approx 5mins.
Add eggs one at a time, fully incorporating after each addition.
Turn speed to low and alternate adding flour and sour cream (2 additions of flour, 1 of sour cream).
Add lemon juice, zest, and vanilla. Mix until just combined.
Gently fold in blueberries with a spatula.
Pour batter into prepared pan and spread evenly with spatula.
Bake for 50mins or until cake tester comes out mostly clean.
Cool in pan on wire rack for 10mins, turn out and cool completely on wire rack.

Glaze

In a large measuring cup, combine icing sugar and lemon juice. Mix until smooth (I use a fork to do this).
Drizzle over cooled loaf.

Nutrition

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