The aroma of freshly baked Lemon Blueberry Loaf wafts through the air like a warm hug on a chilly day. Each slice offers a delightful balance of zesty lemon and sweet blueberries, making it an irresistible treat for any occasion. The soft crumb and vibrant flavors are perfect for breakfast or as an afternoon snack.
As I recall the first time I pulled this loaf from the oven, my family gathered around eagerly. The moment we sliced into it, everyone’s eyes lit up with joy. It’s become a staple during sunny picnics and cozy gatherings alike because who doesn’t love a little burst of sunshine in their mouth?
Why You'll Love This Recipe
- This easy-to-make Lemon Blueberry Loaf is perfect for busy days when you want something special.
- The bright flavors dance on your palate while the stunning colors make it an eye-catching centerpiece.
- It’s versatile enough to be enjoyed on its own or served with a dollop of cream cheese frosting.
I remember serving this loaf at a brunch gathering, and everyone went back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple for creating the perfect texture; sift it well to avoid lumps.
- Baking Powder: Essential for helping the loaf rise; make sure it’s fresh for best results.
- Sugar: Granulated sugar adds sweetness; feel free to adjust based on your preference.
- Butter: Use unsalted butter to control saltiness; melt it for easy mixing.
- Lemon Zest: Freshly grated zest brings out vibrant citrus notes; always use organic lemons if possible.
- Lemon Juice: Freshly squeezed juice enhances flavor; bottled juice just won’t cut it!
- Blueberries: Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture.
- Eggs: Large eggs help bind everything together; they should be at room temperature for better mixing.
- Milk: Whole milk or buttermilk adds moisture and richness; choose based on what you have available.
- Vanilla Extract: A splash of vanilla enriches the overall flavor; opt for pure extract over imitation.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well to ensure easy removal.
Combine Dry Ingredients : In a large bowl, whisk together all-purpose flour and baking powder until thoroughly combined. This step prevents lumps and ensures an even rise.
Cream Butter and Sugar : In another bowl, beat melted butter and sugar together until light and fluffy. This will create a lovely base rich in flavor.
Add Eggs and Flavorings : Mix in eggs one at a time until fully incorporated. Then add milk, lemon zest, lemon juice, and vanilla extract—blend until smooth.
Fold in Dry Ingredients : Gradually add the dry mixture into the wet ingredients using a spatula. Gently fold until just combined—don’t overmix!
Add Blueberries : Carefully fold in blueberries without crushing them. Their burst of flavor will be worth every gentle stir.
Bake Your Loaf : Pour the batter into your prepared loaf pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean from the center.
Remember to let your loaf cool in the pan for about 10 minutes before transferring it onto a wire rack. Enjoy every moist slice filled with zesty lemon goodness!
This delightful Lemon Blueberry Loaf is bound to become one of your go-to recipes!
You Must Know
- Lemon blueberry loaf is a delightful treat that balances sweet and tart flavors.
- It’s perfect for breakfast or a snack, and its bright aroma fills the kitchen, making everyone eager to dig in.
- The moist texture ensures it stays fresh longer, making it a family favorite.
Perfecting the Cooking Process
To achieve the best results, cream the butter and sugar first, then gradually add eggs, followed by dry ingredients and blueberries. This sequence ensures a light loaf with evenly distributed berries.
Add Your Touch
Feel free to swap blueberries for raspberries or blackberries for a twist. Adding lemon zest will intensify the citrus flavor, while nuts can bring extra crunch.
Storing & Reheating
Store your lemon blueberry loaf in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it; reheat slices in the microwave for about 10 seconds.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing; cold ingredients can lead to dense loaf.
- Gently fold in blueberries to prevent them from breaking apart.
- Always test doneness with a toothpick; it should come out clean when inserted into the center.
I remember baking this lemon blueberry loaf for my sister’s birthday. The smell wafted through the house, and when she took her first bite, her eyes lit up like it was Christmas morning!
FAQ
Can I use frozen blueberries in lemon blueberry loaf?
Yes, but make sure to thaw and drain them before adding to avoid excess moisture.
How do I know when my lemon blueberry loaf is done?
Insert a toothpick in the center; if it comes out clean, your loaf is ready!
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend for delicious results.
Lemon Blueberry Loaf
Lemon Blueberry Loaf is a delightful treat that perfectly combines zesty lemon and sweet blueberries, creating a moist, flavorful loaf ideal for breakfast or an afternoon snack.
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup whole milk or buttermilk
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries (do not thaw)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
- In a bowl, whisk together flour and baking powder.
- In another bowl, beat melted butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon zest, lemon juice, and vanilla until smooth.
- Gradually fold in the dry ingredients until just combined. Gently add blueberries without crushing them.
- Pour batter into the prepared loaf pan. Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
- For added flavor, consider using organic lemons for zest and juice.
- You can substitute blueberries with raspberries or blackberries for a delicious twist.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 68g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
