Lemon Blueberry Loaf

Bursting with the bright flavors of lemon and blueberries, this Lemon Blueberry Loaf is a delightful combination of sweetness and tang. With a moist, tender crumb and a zesty lemon glaze topping, this loaf makes the perfect treat for breakfast, brunch, or dessert.

Whether you’re using fresh or frozen blueberries, this easy-to-follow recipe ensures a bakery-quality result every time. Let’s dive into the step-by-step process for making this citrusy delight.

Part 1: Preparing Lemon Blueberry Loaf

Why You’ll Love This Recipe

1. Bright and Fresh Flavor: The combination of tangy lemon and sweet blueberries is irresistible.
2. Perfect Texture: Moist, tender, and studded with juicy berries.
3. Versatile: Great for breakfast, dessert, or an afternoon snack.
4. Simple Ingredients: Made with pantry staples and fresh fruits.

Tools and Equipment

Ensure you have the following tools on hand:

• Mixing bowls: For wet and dry ingredients.
• Whisk or electric mixer: To mix the batter.
• Loaf pan (9×5-inch): For baking the bread.
• Zester: To grate the lemon zest.
• Cooling rack: To cool the loaf evenly.

Ingredients

For the Lemon Blueberry Bread:

• 1 cup white sugar
• ⅓ cup melted butter
• 2 large eggs
• 3 tablespoons lemon juice
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup milk
• 1 cup fresh or frozen blueberries
• ½ cup chopped walnuts (optional)
• 2 tablespoons grated lemon zest

For the Glaze Topping:

• ¼ cup white sugar
• 2 tablespoons lemon juice

Step-by-Step Directions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, whisk together the sugar and melted butter until smooth.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the lemon juice and lemon zest.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Step 4: Fold in Blueberries and Walnuts

1. Gently fold in the blueberries and chopped walnuts (if using) with a spatula. Be careful not to overmix to prevent the blueberries from breaking.

Step 5: Bake

1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Prepare the Glaze

1. While the loaf is baking, combine the sugar and lemon juice in a small saucepan.
2. Heat over low heat, stirring until the sugar dissolves completely. Remove from heat and set aside.

Step 7: Glaze and Cool

1. When the loaf is done, let it cool in the pan for 10 minutes.
2. Poke small holes in the top of the loaf with a toothpick and brush the lemon glaze over the top.
3. Transfer the loaf to a cooling rack to cool completely before slicing.

Part 2: Serving Suggestions and Variations

Serving Suggestions

1. Serve a slice with a hot cup of tea or coffee for a cozy morning treat.
2. Pair with fresh fruit or yogurt for a light, refreshing dessert.
3. Top with whipped cream or a dollop of mascarpone for an indulgent finish.

Variations

• Cranberry Lemon Loaf: Substitute blueberries with fresh or dried cranberries for a holiday twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Nut-Free Option: Omit the walnuts or replace them with sunflower seeds.
• Extra Lemon Flavor: Add 1 teaspoon of lemon extract to the batter for a stronger citrus punch.

Common Mistakes to Avoid

1. Overmixing the Batter: Mix just until combined to avoid a dense loaf.
2. Not Tossing Blueberries in Flour: Coat blueberries lightly in flour before adding to the batter to prevent them from sinking.
3. Skipping the Glaze: The lemon glaze enhances the flavor and adds moisture to the loaf.

Part 3: Storage and FAQs

Storage Instructions

• Room Temperature: Store the loaf in an airtight container for up to 2 days.
• Refrigerator: Keep the loaf refrigerated for up to 5 days to maintain freshness.
• Freezer: Freeze slices wrapped individually in plastic wrap for up to 3 months. Thaw overnight before serving.

FAQs

1. Can I use frozen blueberries?

Yes! Use frozen blueberries straight from the freezer to prevent bleeding into the batter.

2. Can I make this loaf dairy-free?

Substitute milk with almond milk, coconut milk, or any dairy-free alternative. Use plant-based butter for the batter.

3. How can I make the loaf more moist?

Ensure you don’t overbake, and consider adding an extra tablespoon of milk or sour cream to the batter for added moisture.

4. Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.

Conclusion: A Zesty Delight You’ll Love

Lemon Blueberry Loaf is a vibrant, flavorful dessert that’s simple to make and perfect for any occasion. The tartness of the lemon and sweetness of the blueberries create a balanced flavor profile that’s sure to impress. Make it today and enjoy a slice of this citrusy bliss