This Lemon Blueberry Loaf is a light and zesty treat, perfect for breakfast, dessert, or an afternoon snack. With bursts of juicy blueberries and the bright flavor of fresh lemon, this loaf is both refreshing and delicious. The simple lemon glaze adds just the right amount of sweetness to complement the tangy lemon and sweet blueberries.
Ingredients for Lemon Blueberry Loaf
For the Loaf:
- 2 large eggs
- ½ cup butter, softened
- ¾ cup white sugar
- 1½ cups plus 1 tablespoon all-purpose flour, divided
- ½ cup milk
- Zest and juice of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups fresh blueberries
For the Glaze:
- ¼ cup powdered sugar
- Fresh lemon juice (leftover from the batter)
Instructions for Lemon Blueberry Loaf
1. Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients
- In a medium bowl, whisk together 1½ cups of flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
4. Add Lemon and Milk
- Stir in the lemon zest and juice (reserving a little juice for the glaze). Gradually add the milk, mixing until just combined.
5. Coat the Blueberries
- Toss the fresh blueberries in 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking.
6. Combine the Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold the floured blueberries into the batter.
7. Bake the Loaf
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- If the top starts to brown too quickly, you can tent the loaf with aluminum foil during the last 10-15 minutes of baking.
8. Prepare the Glaze
- While the loaf is baking, whisk together the powdered sugar and the remaining lemon juice to create a smooth glaze. Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
9. Cool and Glaze the Loaf
- Once the loaf is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely.
- Once cooled, drizzle the lemon glaze over the top of the loaf. Allow the glaze to set for a few minutes before slicing and serving.
Cook’s Notes and Tips
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature to ensure even mixing and a smooth batter.
- Frozen Blueberries: If you don’t have fresh blueberries, frozen ones can be used. Just be sure to toss them in flour and bake the loaf for a few extra minutes to account for the additional moisture.
- Lemon Flavor: For an extra punch of lemon flavor, you can add an additional ½ teaspoon of lemon extract to the batter.
Variations for Lemon Blueberry Loaf
1. Lemon Raspberry Loaf
- Substitute the blueberries with fresh raspberries for a different berry flavor that pairs beautifully with the lemon.
2. Coconut Lemon Blueberry Loaf
- Add ½ cup shredded coconut to the batter for a tropical twist on the classic lemon-blueberry combination.
3. Gluten-Free Lemon Blueberry Loaf
- Substitute the all-purpose flour with a gluten-free flour blend to make this loaf suitable for those with gluten sensitivities.
Frequently Asked Questions (FAQs)
1. Can I make this loaf ahead of time?
Yes, you can make the loaf a day in advance. Store it at room temperature in an airtight container. The flavors often deepen as it sits overnight.
2. How do I store leftovers?
Store any leftover loaf in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its shelf life for up to 5 days.
3. Can I freeze this Lemon Blueberry Loaf?
Yes, this loaf freezes well. Once cooled, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
A Bright and Flavorful Treat
This Lemon Blueberry Loaf is a delightful balance of sweet and tangy, with the freshness of blueberries and the brightness of lemon. It’s an easy, crowd-pleasing recipe that’s perfect for any occasion, whether you’re hosting brunch, serving a dessert, or enjoying a snack. The simple lemon glaze adds the perfect finishing touch, making this loaf an irresistible treat!
