Introduction
Get ready to indulge in a slice of pure bliss with this delightful Lemon Blueberry Loaf! This recipe is perfect for those sunny mornings or lazy afternoons when you crave something sweet yet refreshingly tangy. Bursting with juicy blueberries and bright lemon flavor, each bite of this moist, tender loaf is simply heavenly. Topped with a luscious lemon glaze, it’s sure to become a favorite in your baking repertoire. Let’s dive into the ingredients and bring this gorgeous loaf to life!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the loaf slides right out.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and irresistibly aromatic.
- Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and lemon zest for a burst of flavor.
- Gradually add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix just until combined to keep the loaf tender.
- Gently fold in the fresh blueberries, taking care to avoid breaking them to preserve their juicy goodness.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, signaling that it’s perfectly baked.
- Once baked, let the loaf cool in the pan for about 10 minutes before gently transferring it to a wire rack to cool completely.
- While the loaf is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth to create a sweet glaze.
- Once the loaf is cool, drizzle the lemon glaze generously over the top, allowing it to cascade down the sides for a beautiful finish.
Notes or Tips
For a little extra zing, feel free to add some more lemon zest to the glaze! You can store the loaf in an airtight container for up to three days, although it’s so delicious it might not last that long. This loaf is also perfect for freezing — just wrap it tightly in plastic wrap and foil, and it will keep for up to three months.
Cooking Techniques
Understanding the creaming method is key to achieving that light and fluffy texture in baked goods. Be sure to cream the butter and sugar well, as this incorporates air into the mixture, helping your loaf rise beautifully. Additionally, folding in the blueberries gently preserves their shape and the burst of flavor they provide with each bite!
FAQ
Can I use frozen blueberries?
Yes! If using frozen blueberries, do not thaw them; just fold them into the batter directly from the freezer to prevent the batter from turning blue.
How can I make this recipe healthier?
Consider substituting half of the all-purpose flour with whole wheat flour or using a sugar alternative like honey or maple syrup to reduce refined sugars.
Conclusion
With its vibrant flavors and moist texture, this Lemon Blueberry Loaf is sure to brighten anyone’s day. Whether you’re sharing it with friends and family or enjoying a slice with your afternoon tea, it’s a delightful treat that brings a touch of sunshine to your table. So, gather your ingredients, follow the steps, and savor the joy of homemade goodness!