A moist and flavorful loaf bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients:
- For the Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup plain yogurt (or sour cream)
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- For the Blueberry Mixture:
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating)
- For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Prepare the Loaf Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Wet Ingredients:
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Prepare 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.
- Fold in Blueberries:
- Gently fold the floured blueberries into the batter.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, you can tent the loaf pan with aluminum foil.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Lemon Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled loaf.
- Serve and Enjoy:
- Slice and serve your delicious Lemon Blueberry Loaf Bread.
Tips and Variations:
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- You can use frozen blueberries if fresh are not available. Do not thaw them before using.
- For a streusel topping, combine flour, sugar, and butter, and sprinkle on top of the batter before baking.
- Store leftover loaf bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.