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LEMON BLUEBERRY LOAF

Lemon Blueberry Loaf recipe

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The Lemon Blueberry Loaf is a delightful combination of zesty lemon and sweet, juicy blueberries. This moist and flavorful loaf is perfect for breakfast, a snack, or dessert. With a tangy lemon glaze on top, this loaf is sure to become a favorite in your household. Here’s how to make this delicious treat.

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Ingredients

For the Loaf

  • 2 large eggs
  • ½ cup butter (1 stick), 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

Step 1: Prepare the Oven and Pan

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Grease the Pan: Lightly grease a 9×5-inch loaf pan with butter or non-stick cooking spray. Alternatively, you can line the pan with parchment paper for easier removal.

Step 2: Prepare the Batter

  1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
  2. Add the Eggs: Add the eggs one at a time, beating well after each addition.
  3. Add the Lemon Zest and Juice: Mix in the zest and juice of one lemon. Reserve any extra juice for the glaze.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1½ cups of flour, baking powder, and salt.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Step 3: Prepare the Blueberries

  1. Toss Blueberries with Flour: In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the loaf.
  2. Fold in the Blueberries: Gently fold the flour-coated blueberries into the batter.

Step 4: Bake the Loaf

  1. Pour the Batter into the Pan: Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 5: Make the Glaze

  1. Prepare the Glaze: In a small bowl, mix together the powdered sugar and enough lemon juice to make a smooth, pourable glaze. Start with a teaspoon of lemon juice and add more as needed.

Step 6: Glaze and Cool the Loaf

  1. Cool the Loaf: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  2. Add the Glaze: Once the loaf is cool, drizzle the lemon glaze over the top, letting it drip down the sides.

Tips for Success

  • Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for easier mixing and a smoother batter.
  • Prevent Sinking Blueberries: Tossing the blueberries in flour helps them stay suspended in the batter rather than sinking to the bottom.
  • Avoid Overmixing: Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined.

Variations

  • Citrus Twist: Replace the lemon zest and juice with lime or orange for a different citrus flavor.
  • Nutty Addition: Add ½ cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
  • Berry Mix: Use a combination of blueberries and raspberries or blackberries for a mixed berry loaf.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture. Toss them in flour as you would with fresh blueberries.

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How do I store the Lemon Blueberry Loaf?

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap the loaf tightly in plastic wrap and aluminum foil before placing it in a freezer bag.

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Can I make mini loaves instead of one large loaf?

Yes, you can divide the batter into mini loaf pans. Adjust the baking time accordingly, checking for doneness around 25-30 minutes.

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What can I serve with this loaf?

This loaf is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a spread of butter for extra indulgence.

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The Lemon Blueberry Loaf is a delightful treat that’s bursting with fresh flavors. The combination of zesty lemon and sweet blueberries, topped with a tangy lemon glaze, makes this loaf irresistible. Whether you’re enjoying it for breakfast, as a snack, or for dessert, this recipe is sure to impress. Give it a try and savor the deliciousness of homemade Lemon Blueberry Loaf!

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