Introduction:
Lemon Blueberry Loaf is a delightful and refreshing treat that combines the sweet, juicy flavor of blueberries with the zesty, tangy taste of lemon. This moist and flavorful loaf cake is perfect for breakfast, a snack, or as a dessert to enjoy with a cup of tea or coffee.
Its light texture and burst of fruit make it a crowd-pleaser for any occasion. This recipe is easy to follow, and the result is a soft, sweet, and tangy loaf that’s sure to impress.
Ingredients:
For the loaf:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon lemon zest (about 2 lemons)
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
2 tablespoons all-purpose flour (for coating the blueberries)
For the glaze (optional):
1 cup powdered sugar
1-2 tablespoons fresh lemon juice
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add sour cream and dry ingredients: Add the sour cream (or Greek yogurt) to the butter mixture, mixing until combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the blueberries: Toss the blueberries in 2 tablespoons of flour to coat them.
Gently fold the blueberries into the batter, being careful not to break them apart.
Bake the loaf: Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
If the loaf is browning too quickly, tent it with aluminum foil towards the end of baking.
Cool the loaf: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the glaze (optional): If desired, make the glaze by whisking powdered sugar and lemon juice together in a small bowl. Drizzle the glaze over the cooled loaf before serving.
Description:
This Lemon Blueberry Loaf is a perfect combination of bright citrus and sweet berries, baked into a soft and moist loaf that’s ideal for any occasion. The subtle tang of lemon pairs beautifully with the burst of blueberry flavor, creating a refreshing treat. The addition of sour cream or yogurt keeps the loaf moist, while the glaze adds a sweet, lemony finish. This loaf is not only delicious but also incredibly easy to make and will quickly become a favorite in your baking repertoire.
Tips:
Don’t overmix the batter: Overmixing can result in a dense loaf. Mix until just combined.
Use fresh or frozen blueberries: Both work well, but if using frozen, don’t thaw them to prevent the color from bleeding into the batter.
Coat the blueberries in flour: Tossing the blueberries in a little flour helps prevent them from sinking to the bottom of the loaf.
Test for doneness: If unsure whether the loaf is done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Variations:
Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds for a delicious twist on the classic lemon loaf.
Cranberry Lemon Loaf: Swap the blueberries for fresh cranberries for a tart alternative.
Lemon Almond Loaf: Add ¼ cup of finely ground almonds to the dry ingredients for a nutty flavor.
Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Corrections:
If you notice the loaf is too dense, it could be due to overmixing the batter or using too much flour. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off.
If the loaf is too dry, consider adding an extra tablespoon of sour cream or yogurt to keep the loaf moist.
Enjoy:
Once cooled and optionally glazed, slice and enjoy your homemade Lemon Blueberry Loaf! Perfect with your morning coffee or as a refreshing afternoon snack.