Ingredients
For the Loaf:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tbsp lemon zest (from about 1 lemon)
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2 tbsp fresh lemon juice
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½ cup sour cream or Greek yogurt
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1 tsp vanilla extract
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1 cup fresh or frozen huckleberries (if frozen, do not thaw)
Optional Lemon Glaze:
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½ cup powdered sugar
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1–2 tbsp fresh lemon juice
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½ tsp lemon zest
Instructions
1. Prep and Preheat
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Preheat oven to 350°F (175°C).
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Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
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In a large bowl, cream the butter and sugar together until light and fluffy (2–3 minutes).
4. Add Eggs & Flavor
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Beat in eggs, one at a time.
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Mix in lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla.
5. Combine Wet & Dry
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Gradually add dry ingredients into the wet mixture. Stir just until combined.
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Gently fold in huckleberries using a spatula.
6. Bake
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Optional Glaze
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Whisk together glaze ingredients and drizzle over cooled loaf.