Savor the Sunshine: Lemon Blueberry Loaf
Indulge in a burst of citrusy freshness and juicy blueberries with our Lemon Blueberry Loaf! This delightful treat combines the tangy brightness of lemon with the sweetness of blueberries for a flavor explosion that will tantalize your taste buds. Whether you’re hosting a brunch, treating yourself to a midday snack, or simply craving a slice of something special, this recipe is sure to delight. Let’s dive into the world of lemony goodness!
Ingredients:
- 1 ½ cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour and baking powder. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat together the eggs and granulated sugar until pale and fluffy.
- Add Wet Ingredients: Mix in the plain yogurt or sour cream, salt, vanilla extract, vegetable oil, and lemon zest until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Coat Blueberries: Toss the blueberries with the remaining 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the loaf during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. In the meantime, prepare the lemon glaze by whisking together lemon juice and sifted confectioner’s sugar until smooth. Drizzle the glaze over the cooled loaf.
- Slice and Serve: Once the glaze has set, slice the Lemon Blueberry Loaf and serve. Enjoy every tangy-sweet bite!
Cook Notes and Variations:
- Add Lemon Extract: For an extra punch of lemon flavor, you can add 1 teaspoon of lemon extract to the batter along with the lemon zest.
- Use Frozen Blueberries: If fresh blueberries are not available, frozen blueberries can be used instead. Just be sure to thaw and drain them before adding them to the batter.
Keto and Low-Carb Versions:
- Keto Version: To make this recipe keto-friendly, substitute almond flour or coconut flour for the all-purpose flour, and use a sugar-free sweetener such as erythritol or stevia instead of granulated sugar. Replace the plain yogurt or sour cream with Greek yogurt or coconut yogurt, and use melted coconut oil or butter instead of vegetable oil. For the lemon glaze, use a sugar-free powdered sweetener in place of confectioner’s sugar.
- Low-Carb Version: Reduce the carb content by using a combination of almond flour and coconut flour in place of all-purpose flour. You can also reduce the amount of sugar by using a low-carb sweetener, and opt for Greek yogurt or a combination of yogurt and cream cheese for added creaminess.
Frequently Asked Questions (FAQs):
Q: Can I use other berries in this recipe? A: Absolutely! Feel free to experiment with different berries such as raspberries, blackberries, or strawberries. Just be mindful of their moisture content and adjust accordingly.
Q: How should I store leftovers? A: Store any leftover Lemon Blueberry Loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage.
Q: Can I make muffins instead of a loaf? A: Yes, you can easily adapt this recipe to make muffins. Simply divide the batter evenly among lined muffin tins and adjust the baking time accordingly, usually around 20-25 minutes at the same temperature.
Q: Can I omit the lemon glaze? A: While the lemon glaze adds a deliciously tangy-sweet finish to the loaf, you can certainly omit it if desired. The loaf will still be delicious without it, or you can dust the top with powdered sugar instead.
Lemon Blueberry Loaf is a delightful combination of bright citrus and juicy berries that’s perfect for any occasion. Whether you’re enjoying it for breakfast, dessert, or an afternoon pick-me-up, its irresistible flavor and tender crumb are sure to bring a smile to your face. With its easy preparation and versatile ingredients, this recipe is a must-have in your baking repertoire. So go ahead, embrace the sunshine, and treat yourself to a slice of lemony bliss!
