A Lemon Blueberry Loaf is a deliciously fresh, light, and moist cake that perfectly combines the tangy flavor of lemon with the sweetness of blueberries. It’s a fantastic treat for breakfast, dessert, or a mid-afternoon snack! Plus, it’s easy to make and has a lovely, citrusy aroma when baking.
Here’s a simple recipe for a Lemon Blueberry Loaf:
Lemon Blueberry Loaf Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 cup buttermilk (or regular milk)
- 1 cup fresh blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for tossing the blueberries)
- Powdered sugar (optional, for dusting)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together using an electric mixer (or stand mixer) until light and fluffy, about 3-4 minutes. This helps incorporate air into the batter, making it light and tender.
4. Add the Wet Ingredients:
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice.
5. Alternate Adding Dry Ingredients and Buttermilk:
- With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, or the loaf will be dense.
6. Toss the Blueberries:
- In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the loaf).
- Gently fold the blueberries into the batter with a spatula, being careful not to break them up.
7. Bake the Loaf:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for about 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are okay).
- If the top is browning too quickly, cover the loaf loosely with aluminum foil for the last 10-15 minutes of baking.
8. Cool the Loaf:
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Optional Glaze:
- For an extra burst of lemony sweetness, make a simple glaze by mixing 1/2 cup powdered sugar with 2 tablespoons fresh lemon juice. Drizzle over the cooled loaf for added flavor.
10. Serve:
- Slice and enjoy your delicious Lemon Blueberry Loaf! It’s perfect on its own or with a cup of tea or coffee.
Tips for Perfect Lemon Blueberry Loaf:
- Blueberries: Fresh blueberries work best, but if you use frozen, don’t thaw them. Tossing them in flour helps prevent them from bleeding into the batter and turning it blue.
- Lemon Zest: The zest gives the loaf a fresh, citrusy flavor. Make sure to zest the lemon before you juice it!
- Buttermilk: If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar (let it sit for 5 minutes before using).
- Storage: This loaf stays moist for days. Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for longer storage.
This Lemon Blueberry Loaf is sure to be a hit! Its balance of sweet and tart flavors makes it a refreshing treat. Would you top it with a glaze, or keep it simple?