Lemon Blueberry Loaf

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
Be the First to Review!

Welcome to your new favorite bake: the Lemon Blueberry Loaf. It's a perfect blend of tangy lemons and sweet blueberries, making it ideal for spring brunches or a cozy afternoon treat. Let's dive into making this delightful loaf that will fill your kitchen with the fresh scent of citrus and warmth.

Ingredients for Lemon Blueberry Loaf

All-purpose flour forms the structure of the loaf. Using the right amount keeps it tender yet sturdy. Baking powder provides the lift, ensuring a light crumb. A pinch of salt enhances all the flavors. Unsalted butter adds richness and a moist texture. Granulated sugar sweetens the loaf, balancing the tartness of the lemon. Eggs bind everything together and contribute to a tender crumb. Lemon zest infuses the batter with a fresh, citrusy punch. Milk keeps everything moist and adds tenderness. A splash of vanilla extract rounds out the flavors subtly. Finally, fresh blueberries add bursts of sweetness and color throughout the loaf.

Tips & Tricks

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Toss blueberries in a bit of flour before folding them into the batter to prevent them from sinking.
  • If using frozen blueberries, do not thaw them before adding to the batter.

Serving Suggestions

This Lemon Blueberry Loaf shines when served warm with a pat of butter. It's also delightful with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, just add them frozen directly to the batter. This helps prevent them from turning the batter purple.
How do I store leftovers?
Wrap the loaf tightly in plastic wrap and store at room temperature for up to 3 days or in the fridge for up to a week.
Can I make this loaf ahead of time?
Absolutely! It keeps well, and the flavors even meld better after a day.

Lemon Blueberry Loaf Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C) and grease your loaf pan. This will ensure the loaf comes out cleanly. Grab a bowl and combine the flour, baking powder, and salt. Give it a quick whisk to blend everything evenly.

In a separate bowl, cream together the butter and sugar until they're light and fluffy. This should take about 3-5 minutes using a hand or stand mixer. Once that's ready, add in the eggs and lemon zest. Mix until it's all well combined.

Now, it's time to bring the dry and wet ingredients together. Add the dry ingredients to the wet mixture in parts, alternating with the milk. Start and end with the dry ingredients, mixing gently each time. This method ensures the batter remains tender.

Once your batter is smooth, stir in the vanilla extract. Finally, gently fold the blueberries into the batter, being careful not to crush them. Pour the batter into your prepared loaf pan, smoothing out the top.

Bake for 50-60 minutes. You'll know it's done when a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Zesty and sweet combination: The interplay of lemon and blueberries is a match made in heaven.
  • Simple ingredients: Nothing fancy, just pantry staples you likely already have.
  • Quick to prepare: From mixing to baking, you're looking at a little over an hour.
  • Great for sharing: Perfect for gatherings or gifting to neighbors.

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tbsp lemon zest
1/2 cup milk
1 tsp vanilla extract
1 cup fresh blueberries

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs and lemon zest to the butter mixture, and beat well.
5. Gradually add dry ingredients to the wet mixture alternately with milk, starting and ending with dry ingredients.
6. Stir in vanilla extract and gently fold in blueberries.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Ratings and Comments

Thank you for your rating!