Why Make This Recipe
Blueberry Lemon Loaf is a delightful treat that perfectly combines the tartness of fresh lemons with the sweetness of juicy blueberries. This loaf is not only delicious but also easy to make, making it a great choice for breakfast, brunch, or an afternoon snack. The bright flavors of lemon and blueberries will brighten up your day, and the lovely glaze on top adds a touch of sweetness that makes it even more enjoyable. Whether you’re baking for yourself or sharing with family and friends, this recipe is sure to impress.
How to Make Blueberry Lemon Loaf
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Directions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important to ensure that your loaf bakes evenly.Prepare the Loaf Pan:
Grease a loaf pan with butter or cooking spray. This helps to prevent the loaf from sticking, making it easier to remove once baked.Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside as you will combine it with the wet ingredients later.Cream Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Mix them until the mixture is light and fluffy, which usually takes about 3-5 minutes.Add Eggs:
Add the eggs one at a time to the butter and sugar mixture. Mix well after each addition. This step helps with the overall texture of your loaf.Incorporate Flavors:
Stir in the fresh lemon juice, lemon zest, and vanilla extract. This combination gives your loaf a wonderful flavor.Combine Dry and Wet Ingredients:
Gradually mix the dry ingredients into the wet mixture. Do this until the two are just combined; you don’t want to overmix, as this can make your loaf tough.Fold in Blueberries:
Gently fold in the fresh blueberries. Be careful not to smash them, as you want to keep the blueberries intact for pockets of deliciousness in your loaf.Pour into Pan:
Pour the batter into the greased loaf pan, smoothing the top with a spatula.Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs.Prepare the Glaze:
While the loaf is cooling, you can make the glaze. In a small bowl, mix the powdered sugar with the 2 tablespoons of fresh lemon juice until smooth.Cool and Glaze:
Once the loaf is baked, let it cool in the pan for 10 minutes. Then, carefully transfer the loaf to a cooling rack. Drizzle the glaze over the top of the loaf, allowing it to soak in as it cools completely.
How to Serve Blueberry Lemon Loaf
Blueberry Lemon Loaf is excellent served warm or at room temperature. You can slice it into thick pieces and enjoy it plain, or serve it with a pat of butter for added richness. It pairs wonderfully with a cup of tea or coffee, making it perfect for breakfast or a mid-afternoon snack. If you’re feeling fancy, you can also serve it with whipped cream or a dollop of mascarpone cheese on the side.
How to Store Blueberry Lemon Loaf
To keep your Blueberry Lemon Loaf fresh, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. To extend its shelf life even more, consider freezing the loaf. Wrap it in plastic wrap and place it in a freezer-safe bag. It should keep well in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and let it come to room temperature before serving.
Tips to Make Blueberry Lemon Loaf
Use Fresh Blueberries: Fresh blueberries will give your loaf the best flavor and texture. If you are using frozen blueberries, do not thaw them before mixing; just fold them in directly to avoid color bleeding into the batter.
Lemon Zest: Make sure to use fresh lemon zest for a stronger flavor. Use a microplane or zester to get fine, fragrant zest.
Room Temperature Ingredients: Using room temperature butter and eggs will aid in creating a smoother batter and ensure your loaf rises well during baking.
Checking for Doneness: Every oven is different, so check the loaf a few minutes early. If it’s browning too fast, you can cover it with aluminum foil for the last part of baking.
Glaze Variation: You can adjust the consistency of the glaze by adding more lemon juice or powdered sugar, depending on your preference.
Variation
While Blueberry Lemon Loaf is delicious as-is, you can experiment with various ingredients to change it up. Here are a few ideas:
- Add Nuts: Chopped walnuts or pecans can be added for a crunchy texture.
- Swirl Cream Cheese: For a richer flavor, try adding a cream cheese swirl. Blend together 8 oz of cream cheese, 1/4 cup sugar, and 1 egg, then swirl this mixture into the batter before baking.
- Other Berries: Swap out blueberries for raspberries, blackberries, or strawberries to create different versions of this loaf.
- Herbs: Adding a hint of fresh thyme or rosemary can lend an unexpected yet delightful flavor twist!
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just fold them into the batter straight from the freezer to avoid color bleeding.How can I tell if my loaf is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it is done. If there’s wet batter on the toothpick, continue baking for a few more minutes.Can I make this loaf ahead of time?
Absolutely! You can bake the loaf a day or two in advance. Just store it as directed. You can also freeze it for longer storage.What can I substitute for eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt. These substitutions can help create a moist texture in the loaf.How do I know if my loaf is too dry?
If your loaf is dry, it may be due to overbaking or too much flour. Ensure you measure your flour correctly and keep an eye on the loaf as it bakes.
By following this recipe and tips, you can make a delicious Blueberry Lemon Loaf that will be a hit with everyone. Whether you enjoy it with your morning coffee or as a sweet treat after dinner, this loaf delivers a burst of flavor in every slice. Enjoy your baking!
Print
Blueberry Lemon Loaf
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful loaf combining tart lemons and sweet blueberries, perfect for breakfast, brunch, or as a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time to the butter and sugar mixture, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries.
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- For the glaze, mix powdered sugar with lemon juice until smooth.
- Let loaf cool for 10 minutes before transferring it to a cooling rack and drizzling with glaze.
Notes
Serve warm or at room temperature. Pairs well with butter, tea, or coffee.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg