Lemon Blueberry Loaf

Introduction

There’s something truly delightful about the combination of tangy lemons and juicy blueberries in a moist and tender loaf. This Lemon Blueberry Loaf recipe has been passed down in my family for generations, and it never fails to bring smiles to our faces. Whether you’re serving it for breakfast, as an afternoon snack, or as a dessert, this loaf is sure to become a favorite in your household too. Join me as I share this beloved recipe and guide you through the steps to create this mouthwatering treat.

List of Ingredients

To make the Lemon Blueberry Loaf, you will need the following ingredients:

– 1 1/2 cups all-purpose flour

– 1 1/2 teaspoons baking powder

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup milk

– 2 tablespoons fresh lemon juice

– Zest of 1 lemon

– 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.

6. Fold in the fresh lemon juice, lemon zest, and blueberries until just combined.

7. Pour the batter into the prepared loaf pan, spreading it evenly.

8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. Once cooled, slice and serve the Lemon Blueberry Loaf. It can be enjoyed as is or with a dusting of powdered sugar on top.

Variations

This Lemon Blueberry Loaf is already delicious as is, but if you’re looking to switch things up a bit, here are a few variations you can try:

– Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for a delightful crunch and extra flavor.

– Glazed Lemon Blueberry Loaf: Prepare a simple glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of lemon juice. Drizzle the glaze over the cooled loaf for an added touch of sweetness.

– Lemon Blueberry Muffins: Instead of baking the batter in a loaf pan, divide it into a muffin tin lined with paper liners. Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

FAQ

Q: Can I use frozen blueberries instead of fresh ones?

A: Yes, you can use frozen blueberries in this recipe. However, make sure to thaw them first and pat them dry to prevent excess moisture in the loaf.

Q: Can I substitute the all-purpose flour with whole wheat flour?

A: While you can use whole wheat flour, keep in mind that it will result in a denser and heartier loaf compared to using all-purpose flour.

Q: How should I store the Lemon Blueberry Loaf?

A: Once completely cooled, store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.

Conclusion

There you have it – a delightful and flavorful Lemon Blueberry Loaf recipe that is sure to impress. The tangy lemon flavor combined with the burst of juicy blueberries creates a perfect balance of sweetness and tartness. Whether you enjoy it for breakfast, as a snack, or as a dessert, this loaf will become a beloved treat in your home, just as it has in mine. So grab your apron, gather the ingredients, and get ready to bake this delicious loaf that will bring joy to everyone fortunate enough to taste it.