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:
- 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.
- Mix Dry Ingredients:
- Sift together 1 ½ cups of flour, baking powder, and salt in a medium bowl; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!