Lemon Blueberry Loaf

Welcome to your new favorite baking adventure! This lemon blueberry loaf is a delightful treat that combines the bright, citrusy zing of fresh lemons with the sweet juiciness of blueberries. It’s perfect for breakfast, a cozy afternoon snack, or a light dessert.

This easy-to-make loaf has a tender, moist crumb and a golden crust that’s sure to impress friends and family. Ready to fill your kitchen with the irresistible aroma of lemon and blueberries? Let’s dive in!

Recipe Overview

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This lemon blueberry loaf is a crowd-pleaser with its perfect balance of tart and sweet. The recipe is beginner-friendly, requiring simple ingredients and minimal equipment. The loaf’s soft texture, bursting blueberries, and zesty lemon glaze make it a versatile treat for any occasion. Prep time is just 15 minutes, with a baking time of about 60 minutes.

Preparation Time: 15 minutes
Cooking Time: 55–65 minutes
Total Time: 70–80 minutes
Servings: 8–10 slices

Ingredients List

• 1 ½ cups all-purpose flour: Provides structure for a tender crumb.
• 1 tsp baking powder: Ensures the loaf rises beautifully.
• ½ tsp salt: Enhances flavors and balances sweetness.
• ½ cup unsalted butter (room temperature): Adds richness and a soft texture.
• 1 cup granulated sugar: Sweetens the loaf and helps create a golden crust.
• 2 large eggs (room temperature): Bind the batter and add moisture; room temp ensures even mixing.
• Zest of 2 fresh lemons: Infuses intense citrus flavor; use fresh for the best aroma.
• ¼ cup fresh lemon juice: Amplifies the tart, sunny taste.
• ⅓ cup whole milk: Keeps the loaf moist and tender.
• 1 cup fresh blueberries (or frozen, unthawed): Bursts of juicy sweetness; toss in flour to prevent sinking.
• 1 tbsp all-purpose flour (for blueberries): Keeps berries evenly distributed.
• For the glaze:
  • 1 cup powdered sugar: Creates a smooth, sweet glaze.
  • 2–3 tbsp fresh lemon juice: Adjust for desired glaze consistency.

Note: Fresh lemons are key for vibrant flavor. If using frozen blueberries, don’t thaw them to avoid excess moisture.

Step-by-Step Instructions

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1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt. Set aside. This ensures even distribution of leavening agents.
3. Cream Butter and Sugar: In a large bowl, use a hand mixer to cream butter and sugar until light and fluffy (about 2–3 minutes). This creates a tender crumb.
4. Add Eggs and Lemon: Beat in eggs one at a time, then mix in lemon zest and ¼ cup lemon juice. The batter may look slightly curdled—don’t worry, it’s normal!
5. Combine Wet and Dry: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix until just combined to avoid a dense loaf.
6. Prep Blueberries: Toss blueberries with 1 tbsp flour to coat. Gently fold them into the batter to distribute evenly without crushing.
7. Bake: Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too quickly.
8. Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Make Glaze: Whisk powdered sugar and 2–3 tbsp lemon juice until smooth. Drizzle over the cooled loaf for a glossy, tangy finish.

Tips for Success

• Don’t Overmix: Mix the batter just until combined to keep the loaf light and fluffy.
• Check for Doneness: Ovens vary, so start checking at 55 minutes with a toothpick.
• Use Fresh Lemons: Bottled juice lacks the bright, fresh flavor of squeezed lemons.
• Prevent Sinking Berries: The flour coating on blueberries helps them stay suspended in the batter.
• Room-Temperature Ingredients: Butter and eggs blend better at room temp, creating a smoother batter.

Serving Suggestions

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Serve this loaf sliced thickly for breakfast with a smear of butter or cream cheese. Pair it with a hot cup of earl grey tea or a chilled glass of iced coffee for a refreshing treat. For dessert, add a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with extra lemon zest or a few fresh blueberries for a pop of color.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Wrap tightly in plastic wrap and refrigerate for up to 5 days. Bring to room temp before serving.
• Freezing: Wrap the unglazed loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing to prevent excess moisture. Toss them in flour as directed.

Can I make this gluten-free?
Substitute a 1:1 gluten-free flour blend for all-purpose flour. Ensure it’s formulated for baking.

What if I don’t have fresh lemons?
Fresh lemons are best, but bottled lemon juice can work in a pinch. Avoid artificial extracts for zest.

Why did my loaf sink in the middle?
Overmixing or underbaking can cause sinking. Ensure proper mixing and test for doneness with a toothpick.

Can I add more blueberries?
Yes, but don’t exceed 1 ½ cups to avoid a soggy loaf. Toss extras in flour.

Conclusion

This lemon blueberry loaf is your ticket to a slice of sunshine! Its zesty, fruity flavor and tender texture make it a joy to bake and share. Grab those lemons and blueberries, and let your kitchen come alive with this simple yet stunning recipe.

I’d love to hear how it turns out—share your creations in the comments or tag me on social media! Happy baking!