Indulge your taste buds with a slice of heaven – the irresistible Lemon Blueberry Loaf with a tangy Lemon Glaze. This delightful recipe is guaranteed to bring a burst of freshness to your day, combining the zesty flavors of lemon with the natural sweetness of juicy blueberries.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through the steps to create a moist and flavorful loaf that will leave you craving for more.
Growing up, my grandmother would often bake this delicious Lemon Blueberry Loaf for special occasions, and it holds a special place in my heart. The aroma of freshly grated lemon zest would fill the entire house, creating an atmosphere of warmth and anticipation.
We would gather in the kitchen, eagerly awaiting the moment she would slice the loaf and reveal the vibrant blueberries tucked inside. Each bite would be bursting with the perfect balance of tartness and sweetness, leaving us with smiles on our faces and memories to cherish.
Ingredients:
Lemon loaf:
- 1 ½ cups all-purpose flour, plus 1 tablespoon extra
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries
Lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
Instructions:
- Lemon loaf:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Step 2: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.
Step 5: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Step 6: Toss blueberries in 1 tablespoon of flour. (This step prevents blueberries from dropping downwards to bottom of loaf during baking step.) Gently fold in the coated blueberries, being careful not to overmix.
Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
- Lemon glaze:
Step 1: In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth and glossy.
Step 2: Drizzle the glaze over the cooled Lemon Blueberry Loaf, allowing it to drip down the sides.
Step 3: Let the glaze set for a few minutes before slicing and serving.
Recipe notes and helpful tips:
If you don’t have fresh lemons for zest, you can use lemon extract as a substitute. Alternatively, you can use orange zest for a different citrus flavor.
Fresh lemon juice is preferred for better flavor, but bottled lemon juice can be used if that’s what you have on hand. Adjust the quantity according to your taste preferences.
To prevent blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay evenly distributed throughout the loaf during baking.
Frequently Asked Questions (FAQs):
1. Can I use frozen blueberries in the Lemon Blueberry Loaf?
Yes, you can use frozen blueberries, but it’s recommended to toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf during baking.
2. Can I substitute buttermilk for regular milk in the recipe?
Yes, you can substitute buttermilk for regular milk in this recipe. Buttermilk adds a tangy flavor and helps create a tender crumb.
3. How should I store the Lemon Blueberry Loaf?
Store the loaf in an airtight container or wrap it tightly in plastic wrap. You can keep it at room temperature for 1-2 days, but for longer storage, refrigerate for up to a week.
4. Can I freeze the Lemon Blueberry Loaf?
Yes, you can freeze the loaf. Wrap it well in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it in the refrigerator before bringing it to room temperature.
5. Can I make this recipe gluten-free?
Yes, you can try using a gluten-free flour blend in place of regular flour. Additionally, ensure that all other ingredients are gluten-free.
6. Can I add nuts to the Lemon Blueberry Loaf?
Yes, you can add chopped nuts like walnuts or almonds for added texture and flavor. Fold them into the batter along with the blueberries.
Lemon Blueberry Loaf
Ingredients
Lemon loaf:
- 1 ½ cups all-purpose flour plus 1 tablespoon extra
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries
Lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
Lemon loaf:
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- Step 2: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 4: Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.
- Step 5: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
- Step 6: Toss blueberries in 1 tablespoon of flour. (This step prevents blueberries from dropping downwards to bottom of loaf during baking step.) Gently fold in the coated blueberries, being careful not to overmix.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 8: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
Lemon glaze:
- Step 1: In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth and glossy.
- Step 2: Drizzle the glaze over the cooled Lemon Blueberry Loaf, allowing it to drip down the sides.
- Step 3: Let the glaze set for a few minutes before slicing and serving.
