Lemon Blueberry Loaf: A Perfect Balance of Sweet and Tangy
There’s nothing quite like the combination of tangy lemon and sweet blueberries in a moist, tender loaf. This Lemon Blueberry Loaf is a delightful treat that pairs beautifully with your morning coffee or as an afternoon snack. The freshness of the citrus enhances the sweetness of the blueberries, making each bite a burst of flavor. This recipe is easy to make, requiring just a few simple ingredients, and delivers a bakery-style loaf that is sure to impress. Whether you’re baking for a family gathering, a special brunch, or simply indulging yourself, this loaf is a perfect choice.
Preparation Details
- Preparation Time: 15 minutes
- Cooking Time: 50-55 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8-10 slices
Ingredients
For the Loaf
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup (150g) fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze
- ½ cup (60g) powdered sugar
- 1-2 tablespoons lemon juice
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, helping the loaf rise properly.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2 minutes). This step is crucial for creating a soft and tender loaf.
Step 4: Add Eggs and Flavorings
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest, mixing until well combined.
Step 5: Combine Wet and Dry Ingredients
Add half of the dry ingredients to the butter mixture, mixing on low speed. Pour in the buttermilk, followed by the remaining dry ingredients. Mix until just combined—do not overmix!
Step 6: Fold in the Blueberries
Gently fold in the blueberries coated in flour using a spatula. The flour helps prevent them from sinking to the bottom of the loaf.
Step 7: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Loaf
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
Step 9: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Serving and Storage
Serve slices at room temperature or slightly warmed. This loaf stays fresh for 2-3 days at room temperature in an airtight container. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Nutritional Information (Per Slice – Approximate)
| Nutrient | Amount per Slice |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 60mg |
| Sodium | 160mg |
| Sugar | 22g |
| Fiber | 1g |
This Lemon Blueberry Loaf is a fantastic homemade treat that brings together the fresh, zesty flavor of lemons and the natural sweetness of blueberries in a soft, moist cake. The simplicity of this recipe makes it perfect for beginner bakers, yet the results are so impressive that even experienced bakers will love it. Try it for breakfast, an afternoon snack, or dessert, and enjoy every delicious bite! Happy baking!