Lemon Blueberry Loaf

Lemon Blueberry Loaf is a delightful quick bread that combines the fresh, zesty flavors of lemon with the sweet, juicy bursts of blueberries, creating a perfect balance of tart and sweet.

Topped with a light lemon glaze, this loaf is irresistibly moist and packed with flavor, making it an ideal treat for breakfast, a snack, or dessert. Its vibrant taste and simple elegance also make it a fantastic choice for special occasions like brunches, tea parties, or showers.

Lemon Blueberry Loaf: A Sweet and Tart Delight

This bread is not only delicious but also visually appealing, with a beautiful golden crust and pops of blueberry throughout. It’s a treat that’s sure to impress and satisfy any palate.

Preparation time: 20 minutes
Cooking time: 50-55 minutes
Serving: 1 loaf
Equipment: Loaf pan, mixing bowls, whisk, cooling rack, small saucepan, pastry brush

Ingredients:

  • For the loaf:
    • 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
  • For the lemon glaze/syrup:
    • 2 to 3 tbsp lemon juice
    • 1 cup sifted confectioner’s sugar

Instructions:

  1. Prepare the Oven and Pan:
    • Preheat the oven to 350°F (175°C).
    • Grease the sides and bottom of a loaf pan with butter or non-stick spray.
  2. Mix Dry Ingredients:
    • Sift together 1 ½ cups of flour, baking powder, and salt in a medium bowl; set aside.
  3. Combine Wet Ingredients:
    • In a large bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vanilla extract, vegetable oil, and lemon zest until well blended.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring just until combined and the flour is no longer visible.
  5. Prepare Blueberries:
    • In a separate small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom during baking.
  6. Assemble the Loaf:
    • Gently fold the flour-coated blueberries into the batter.
    • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake:
    • Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. Cool and Glaze:
    • Remove the loaf from the oven and let it cool in the pan for 10 minutes.
    • Transfer the loaf to a cooling rack to cool completely.
    • Meanwhile, prepare the lemon glaze by heating the lemon juice and confectioner’s sugar in a small saucepan over low heat until the sugar dissolves and the mixture simmers lightly for 3 minutes.
    • Poke holes all over the top and sides of the cooled loaf using a toothpick.
    • Brush the lemon syrup over the top and sides of the loaf using a pastry brush.
  9. Serve:
    • Let the glaze harden for about 15 minutes before slicing and serving the loaf.

This Lemon Blueberry Loaf is a beautiful, flavorful treat that’s sure to be a hit whether served at a casual family breakfast or a more formal gathering. Enjoy the lush, moist texture and bright, inviting flavors of this delightful loaf!

Leave a Comment