Lemon Blueberry Loaf is a delightful quick bread that’s bursting with the fresh flavors of juicy blueberries and zesty lemon. This moist, tender loaf is perfect for breakfast, a snack, or even dessert. With a hint of sweetness and a refreshing lemon glaze, it’s a great way to use up fresh blueberries and add a bright citrusy touch to your baking.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing the blueberries)
Lemon Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Mix in the milk, lemon zest, lemon juice, and vanilla extract until well combined. The mixture may look slightly curdled, but that’s okay.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.
- Prepare the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour into Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf, letting it drip down the sides.
Cooking Notes and Tips
- Blueberries: If using frozen blueberries, do not thaw them before adding to the batter, as this will help prevent them from bleeding and turning the batter purple.
- Lemon Flavor: For extra lemon flavor, you can add an additional tablespoon of lemon zest to the batter or use a lemon extract instead of vanilla extract.
- Storage: Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well—wrap tightly in plastic wrap and then aluminum foil before freezing.
Variations
- Lemon Raspberry Loaf: Substitute the blueberries with fresh or frozen raspberries for a different berry twist.
- Lemon Poppy Seed Blueberry Loaf: Add 1 tablespoon of poppy seeds to the batter for a bit of crunch and a classic lemon-poppy seed combination.
- Gluten-Free Lemon Blueberry Loaf: Substitute the all-purpose flour with a gluten-free flour blend designed for baking to make this loaf gluten-free.
Frequently Asked Questions (FAQs)
1. Can I use almond milk instead of regular milk?
Yes, you can substitute regular milk with almond milk or any other plant-based milk. The texture may vary slightly, but the flavor will still be delicious.
2. How do I prevent the blueberries from sinking?
Tossing the blueberries in a little flour before adding them to the batter helps to prevent them from sinking to the bottom of the loaf during baking.
3. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice if needed. The taste may be slightly less vibrant, but it will still work.
4. Can I freeze Lemon Blueberry Loaf?
Yes! Lemon Blueberry Loaf freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It will keep for up to 3 months. Thaw at room temperature before serving.
Lemon Blueberry Loaf is a refreshing and fruity quick bread that’s perfect for any occasion. The combination of tart lemon and sweet blueberries creates a delicious balance of flavors that’s sure to delight your taste buds. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, this loaf is sure to become a family favorite. Give this recipe a try and enjoy the bright, sunny flavors of lemon and blueberry in every bite!