Name: Lemon Blueberry Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1.5 cups all-purpose flour; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 0.5 cup unsalted butter, softened; 1.5 cups granulated sugar; 2 large eggs; 1 cup lemon juice; 1 tsp lemon zest; 1 cup fresh blueberries

Okay, friends, let me tell you about a little slice of sunshine I like to call my lemon blueberry. Think of it as the brighter, zestier cousin of your classic Banana Bread. Is it bursting with juicy blueberries and a zingy lemon flavor that just screams spring? I feel like it’s spring, even when the weather is gloomy outside! I swear, this recipe is so simple, it’s practically foolproof, and the results are just… Is this one of those recipes I reach for when I need a little comfort baking or want to impress without going overboard? What is breaking a sweat? If you love quick breads, you will absolutely love this lemon. What is a blue

What is a lemon blueberry loaf?

What is a Lemon blueberry loaf? What is a quick bread? What is the difference between baking soda and powder? Think of it as a cross between cake and bread – moist, tender, and perfectly sweet without being overpowering. Is it true that What is the “lemon blueberry” part from? Lemon zest and juice is bright, citrusy flavor. What can I make with a loaf pan? What is a snack? Is it that versatile? My grandma used to make a simple blueberry loaf, but adding the lemon really takes it to another level.

Why you’ll love this recipe?

Okay, buckle up, because I’m about to list all the reasons you’re going to become obsessed with this. Lemon blueberry loaf. First and foremost: the flavor! The tartness of lemon perfectly complements the sweetness of blueberries, creating a flavor. What causes an explosion in your mouth? Is it addictive? Is this recipe easy to make? We’re talking minimal ingredients, straightforward instructions, and no fancy equipment required. What I love about this is how cost-effective it is. Can frozen blueberries be a little pricey? What is the versatility? Can you serve it plain, toasted with butter, or even with whipped cream? Is it good with coffee or tea? If you’re like me and crave something sweet around 10pm but don’t want to bake a whole loaf of bread, why not bake it all yourself? This loaf is the answer. What are some of my favorite quick breads? What are some of the best cinnamon loaf recipes?

How do I make a lemon blueberry loaf?

Quick Overview

How do I make a lemon blueberry loaf? How do you start prepping your oven? How do you whisk together the dry ingredients, mix the wet ingredients and gently combine them. Next, you’ll fold in the blueberries and lemon zest, pour the batter into the prepared pan, and bake for 25-30 minutes. Let cool. Is it necessary to bake until golden Once cooled, you’ll drizzle it with a lemon glaze. I promise, the hardest part is waiting for it to cool before slicing!

Ingredients

For the Main Batter: What are some examples?
* 2 cups all-purpose flour: I always use unbleached for a slightly nuttier flavor.
* 34 cup granulated sugar: Feel free to reduce this slightly if you prefer a less sweet loaf.
* 2 teaspoons baking powder: This is what gives the loaf its rise, so make sure it’s fresh!
* 12 teaspoon baking soda: Helps with browning and adds a bit of tang.
* ½ teaspoon salt: Enhances the other flavors.
* ½ cup (1 stick) unsalted butter, melted: Make sure it’s cooled before adding to the batter.
* 2 large eggs: Bring them to room temperature for better emulsification.
* 12 cup milk: I’ve tested this with almond milk, and it actually makes it even creamier!
* 14 cup lemon juice: Freshly squeezed is always best for that bright lemon flavor.
* 2 teaspoons lemon zest: Don’t skip this! It adds a ton of aroma and flavor.
* 1 teaspoon vanilla extract: Adds a touch of warmth and sweetness.

For the Filling:
* 1 cup fresh or frozen blueberries: If using frozen, don’t thaw them – toss them in a tablespoon of flour to prevent them from sinking. To the bottom of the loaf.

For the Glaze:
* 1 cup powdered sugar: Sift it for smoother glaze.
* 2-3 tablespoons lemon juice: Adjust the amount to reach your desired consistency.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour in it, but good old butter and flour work just fine. Make sure to get into all the corners to prevent sticking. Set the pan aside.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined so that the baking powder and soda are evenly distributed. This is important for a consistent rise.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract. Make sure the butter isn’t too hot when you add the eggs, or you might end up with scrambled eggs! Room temperature eggs are ideal for this step because they emulsify better, resulting in a smoother batter.

Step 4: Combine

Gently pour the wet ingredients into the dry ingredients and stir until just combined. How do I not overmix? Overmixing develops gluten in the flour, which can result in a tough loaf. A few lumps are okay. The batter should be thick but pourable.

Step 5: Prepare Filling

If using frozen blueberries, toss them with a tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking. If you use fresh blueberries, you can skip this step, but I sometimes toss them in flour anyway, just like I do with a banana.

Step 6: Layer & Swirl

Gently fold the blueberries into the batter. How do I spread the batter in a loaf pan? If you want to get fancy, you can reserve a few blueberries and sprinkle them on top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I always start checking around 50 minutes, as oven temperature can vary.

Step 7: Bake

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of a loaf starts to brown too quickly, you can tent it with foil. I’ve found that baking it on the middle rack ensures even browning.

Step 8: Cool & Glaze

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the loaf is completely cool, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the loaf and let it set before slicing.

Step 9: Slice & Serve

Use a serrated knife to slice the loaf into even slices. Serve at room temperature or slightly warmed. Is it good on its own, but also good with a dollop of whipped cream? What are some of the best ways to serve this loaf?

What should I serve it with?

What is a lemon blueberry loaf?For Breakfast:What are some good ways to start your day with a slice of toast? I love serving it with a side of yogurt and fresh berries for supper.For Brunch:What are some of the best lemon blueberry loaf slices to serve at brunch? Arrange them artfully on a plate and garnish with mint or some extra blueberries. What are some good ways to serve Iced Tea with a mimosa?As Dessert:What are some good ways to serve a slice of this loaf as dessert? What’s a good topping for ice cream?For Cozy Snacks:Enjoy a slice of bread with ice cream or soup on chilly evenings. Is this a good lunchbox to take with you on saturdays? My family has a tradition of enjoying this loaf during our annual picnic. What is the perfect sweet treat to enjoy outdoors, surrounded by friends and family?

How can I make a Lemon Blueberry Loaf?

Want to take your lemon blueberry loaf to the next level? Here are some of my top tips for baking success:
Blueberry Prep: If using frozen blueberries, be sure to toss them with flour before adding them to the batter. This will prevent them from sinking to the bottom of the loaf.
Mixing Advice: Be careful not to overmix the batter! Overmixing can result in a tough loaf. Mix until just combined, and don’t worry about a few lumps.
Lemon Zest: Don’t skip the lemon zest! It adds a ton of flavor and aroma to the loaf. Use a microplane or fine grater to zest the lemon, and be sure to avoid the white pith, which can be bitter.
Ingredient Swaps: You can easily substitute other berries for the blueberries, such as raspberries, blackberries, or cranberries. You can also add other mix-ins, such as chopped nuts or chocolate chips.
Baking Tips: Bake the loaf on the middle rack of your oven for even browning. If the top of the loaf starts to brown too quickly, you can tent it with foil.
Glaze Variations: You can add other flavors to the glaze, such as vanilla extract, almond extract, or orange zest. You can also use a different liquid, such as milk or orange juice.

Storing and Reheating Tips

Here’s how to keep your lemon blueberry loaf fresh and delicious:
Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: For longer storage, wrap the loaf tightly in plastic wrap and store it in the refrigerator for up to a week.
Freezer Instructions: To freeze the loaf, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the loaf overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to store the loaf, it’s best to add the glaze just before serving. This will prevent the glaze from becoming sticky or dissolving during storage.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum for the best texture. You might need to adjust the liquid slightly, adding a tablespoon or two more if the batter seems too thick. Keep an eye on it during baking, as gluten-free baked goods can sometimes bake faster.

Do I need to peel the lemon before zesting?

Nope, no need to peel the lemon! The zest is the flavorful outer layer of the peel. Just make sure to wash the lemon thoroughly before zesting. Avoid grating the white pith underneath the zest, as it can be bitter.

Can I make this as muffins instead?

You sure can! Line a muffin tin with paper liners or grease it well. Fill each muffin cup about ¾ full. Bake at 375°F (190°C) for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. You’ll get about 12-14 muffins from this recipe.

How can I adjust the sweetness level?

If you prefer a less sweet loaf, you can reduce the sugar to ¾ cup. You can also substitute some of the sugar with a natural sweetener like honey or maple syrup. Keep in mind that this may slightly alter the texture and flavor of the loaf. Start with a small amount and adjust to your taste.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the loaf with powdered sugar before serving. You can also top it with a streusel topping before baking, or serve it with a dollop of whipped cream or a scoop of ice cream.

Final Thoughts

There you have it – my absolute favorite lemon blueberry loaf recipe! It’s more than just a recipe to me; it’s a memory, a comfort, and a burst of sunshine all rolled into one delicious loaf. I truly hope you give this recipe a try. It’s simple, delicious, and guaranteed to bring a smile to your face. If you enjoyed this recipe, you might also like my lemon poppy seed muffins or my classic blueberry muffins. Happy baking, and I can’t wait to hear how yours turns out!