A lemon blueberry loaf is a delightful combination of tangy lemons and juicy blueberries, baked into a soft, moist loaf. This easy-to-make treat is perfect for breakfast, tea time, or dessert. The citrusy lemon flavor blends perfectly with the sweetness of the blueberries, creating a refreshing and indulgent experience. Whether you are a beginner or an expert baker, this recipe ensures a foolproof and delicious outcome. The aroma of freshly baked lemon blueberry loaf filling your kitchen will be irresistible. Plus, with a simple glaze drizzled on top, this loaf becomes even more delectable. Follow this step-by-step guide to create the best lemon blueberry loaf you’ve ever tasted.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup plain yogurt or sour cream
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (to coat blueberries)
For the Lemon Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a perfectly risen loaf.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy using a hand or stand mixer. This step helps incorporate air, making the loaf lighter.
- Add the Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then, mix in the vanilla extract, lemon juice, and lemon zest. The citrus elements will enhance the fresh, tangy flavor.
- Incorporate the Yogurt: Stir in the plain yogurt or sour cream, which adds moisture and gives the loaf its soft texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Do not overmix, as it can make the loaf dense.
- Prepare the Blueberries: Toss the blueberries with one tablespoon of flour. This prevents them from sinking to the bottom of the loaf during baking.
- Fold in the Blueberries: Gently fold the flour-coated blueberries into the batter, distributing them evenly without crushing them.
- Bake the Loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover it with aluminum foil.
- Cool the Loaf: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Lemon Glaze: In a small bowl, mix powdered sugar with fresh lemon juice until you achieve a smooth, pourable consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaf, allowing it to set before slicing. Enjoy your homemade lemon blueberry loaf with a cup of tea or coffee.