This delightful creation is a testament to the perfect harmony between refreshing citrus and sweet, juicy blueberries. Blueberry Lemon Loaf is a soft, moist loaf infused with the bright essence of fresh lemon zest and studded with plump blueberries that burst with their delicious juices. Each slice promises an incredible balance of flavors, with the tartness of the lemon perfectly complementing the natural sweetness of the blueberries.
With the first bite, you’re greeted by a refreshing hint of lemon that awakens your taste buds and invigorates your senses. The crumb of the loaf is tender and delicate, breaking effortlessly with the lightest touch of a fork or knife. The blueberries, nestled in the soft texture, provide juicy pockets of sweetness that contrast beautifully with the tart lemon flavor.
Blueberry Lemon Loaf with Zesty Lemon Glaze – A Moist & Flavorful Delight
Course: DessertsCuisine: AmericanDifficulty: Easy10
servings15
minutes50
minutes210
kcal1
hour10
minutesEach slice of this blueberry lemon loaf is a celebration of summer flavors, a reminder of sunny days and peaceful evenings spent enjoying life’s simple pleasures. Whether you savor it with a hot cup of tea or as a standalone snack, this loaf will brighten your day and leave you craving another irresistible slice.
Ingredients
1½ cups all-purpose flour, plus 1 tablespoon extra
1 teaspoon baking powder
½ teaspoon salt
1/3 cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
½ cup milk
1 cup fresh or frozen blueberries
Directions
- Preheat the oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large separate bowl, beat the softened butter with the sugar until the mixture is light and fluffy.
- Add the eggs one at a time, then mix in the lemon zest and lemon juice, beating until well combined.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just incorporated.
- Toss the blueberries with the extra tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
Tips for making a perfect blueberry lemon loaf
1. Choosing the Blueberries:
- If using frozen blueberries, do not thaw them before adding them to the batter to prevent discoloration.
- Fresh blueberries are preferred for the best flavor and texture.
2. Mixing the Batter: Avoid overmixing after adding the blueberries, as this can break them and make the batter dense.
3. Coating the Blueberries: coat blueberries with a tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom of the loaf.
4. Ingredient Temperature: Ensure the butter and eggs are at room temperature for a smooth batter and a tender loaf.
5. Checking for Doneness: Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready. If wet batter sticks to it, bake for a few more minutes.
6. Cooling the Loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. This helps set its structure and prevents breakage.
7. Adding the Lemon Glaze: For enhanced flavor, drizzle the lemon glaze over the cooled loaf. Fresh lemon juice works best for a stronger taste.
8. Serving Suggestions: Serve with a cup of tea or coffee, or as a morning snack. Store in an airtight container for 3-4 days to keep it fresh.
Nutritional Facts (Per Slice, Approximate)of blueberry lemon loaf
Based on dividing the loaf into 10 equal slices:
| Nutrient | Amount |
| Calories | 210 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Total Carbs | 33g |
| Sugars | 18g |
| Dietary Fiber | 1g |
| Protein | 3g |
| Vitamin C | 4% DV |
| Calcium | 3% DV |
| Iron | 5% DV |
Notes:
• Nutritional values may vary depending on ingredient brands and portion sizes.
• Using fresh vs. frozen blueberries or substituting milk with plant-based alternatives can slightly alter the values.
• Adding lemon glaze will increase calorie and sugar content slightly.
FAQs About Blueberry Lemon loaf
1. Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries work fine. Just don’t thaw them before adding them to the batter to prevent color bleeding.
2. What can I use instead of milk?
You can substitute milk with plant-based options like almond or coconut milk, or use yogurt for a richer texture and taste.
3. Can I use a different type of flour?
Yes, whole wheat flour can be used for a healthier version, though it may make the loaf denser. You can also use gluten-free flour, ensuring it contains xanthan gum for better texture.
4. How should I store the loaf?
• At room temperature: Store in an airtight container for 3-4 days.
• In the fridge: Store for up to a week, ensuring it’s well-covered to prevent drying.
• In the freezer: Wrap the loaf (or slices) in parchment paper and place in a freezer bag. It can be frozen for up to 3 months.
5. Can I add other ingredients?
Yes! Chopped walnuts or almonds add a delightful crunch, and a bit of vanilla extract enhances the flavor.
6. What can I use instead of lemon glaze?
You can simply dust the loaf with powdered sugar or drizzle a blueberry glaze instead.
7. Why did my blueberries sink to the bottom?
If you didn’t coat them in flour before adding them to the batter, they might sink. This step helps distribute them evenly.
8. How do I know if the loaf is fully baked?
Insert a toothpick into the center. If it comes out clean or with dry crumbs, the loaf is done. If there’s wet batter, bake for a bit longer.
9. Can I turn this recipe into muffins?
Yes! Pour the batter into muffin cups and bake for 18-22 minutes or until done.
10. Can I reduce the sugar?
Yes, but reducing the sugar may alter the texture and balance of flavors. You can also use natural sweeteners like honey.
Each slice of this blueberry lemon loaf is a celebration of summer flavors, a reminder of sunny days and peaceful evenings spent enjoying life’s simple pleasures. Whether you savor it with a hot cup of tea or as a standalone snack, this loaf will brighten your day and leave you craving another irresistible slice.
