Lemon Blueberry Loaf is a delightful treat that perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries. As I take a bite of this moist, flavorful loaf, I am reminded of sunny afternoons spent in my grandmother’s kitchen, where the aroma of citrus and berries would fill the air. This recipe not only brings back cherished memories but also showcases the beautiful harmony of flavors that make it a beloved favorite among family and friends.
The Lemon Blueberry Loaf has its roots in classic American baking, often enjoyed during brunch or as a delightful snack with tea. People adore this dish for its light, fluffy texture and the burst of flavor in every slice. It’s incredibly convenient to make, requiring simple ingredients that you likely already have in your pantry. Whether you’re looking to impress guests or simply treat yourself, this loaf is sure to become a staple in your baking repertoire. Join me as we dive into this delicious recipe that celebrates the vibrant combination of lemon and blueberry!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1 lemon)
- ½ cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Powdered sugar (for dusting, optional)
Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.
- In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, baking powder, baking soda, and salt. This will ensure that all the dry ingredients are evenly distributed and will help the loaf rise properly.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for about 3-4 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving your loaf a nice rise.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice. The zest and juice will add a refreshing citrus flavor that pairs beautifully with the blueberries.
- Now, it’s time to combine the wet and dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture (flour, buttermilk, flour). Mix until just combined; be careful not to overmix, as this can lead to a dense loaf.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the blueberries into the batter using a spatula, being careful not to break them.
Cooking Process
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the loaf during the last 10 minutes of baking; if it’s browning too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set and makes it easier to remove from the pan.
- Carefully run a knife around the edges of the loaf to loosen it, then invert it onto a wire rack to cool completely. If you used parchment paper, you can lift it out easily.
Assembling and Serving
- Once the loaf has cooled completely, you can dust the top with powdered sugar for a lovely presentation, if desired. This adds a touch of sweetness and makes it look extra special.
- Slice the loaf into thick pieces using a serrated knife. I recommend serving it with a dollop of whipped cream or a smear of cream cheese for an indulgent treat.
- This lemon blueberry loaf is perfect for breakfast, a snack, or even dessert. It pairs wonderfully with a cup of tea or coffee, making it a delightful addition to any gathering.
- If you have leftovers (which is rare, but it happens!), store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe
Conclusion:
In summary, this Lemon Blueberry Loaf is an absolute must-try for anyone looking to elevate their baking game. The delightful combination of zesty lemon and sweet blueberries creates a flavor profile that is both refreshing and comforting, making it perfect for any occasion—be it a cozy breakfast, a delightful afternoon snack, or a charming dessert to impress your guests. I highly recommend serving it warm, perhaps with a dollop of whipped cream or a light dusting of powdered sugar for that extra touch of sweetness. If you’re feeling adventurous, consider adding a handful of chopped nuts for a delightful crunch or even a swirl of cream cheese frosting for a decadent twist. The possibilities are endless! I encourage you to give this Lemon Blueberry Loaf a try and experience the joy it brings to your kitchen. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delicious recipe together! Happy baking! Print
Lemon Blueberry Loaf: A Deliciously Moist Recipe You’ll Love
- Total Time: 70-80 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
Description
This Lemon Blueberry Loaf combines zesty lemon and sweet blueberries for a moist, fluffy treat ideal for breakfast, snacks, or dessert. With its refreshing citrus flavor and delightful sweetness, it’s perfect for any occasion!
Ingredients
Scale- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1 lemon)
- ½ cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.
- In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the blueberries into the batter using a spatula.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully run a knife around the edges of the loaf to loosen it, then invert it onto a wire rack to cool completely.
- Once the loaf has cooled completely, dust the top with powdered sugar for a lovely presentation, if desired.
- Slice the loaf into thick pieces using a serrated knife. Serve it with a dollop of whipped cream or a smear of cream cheese.
- If you have leftovers, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.
- Adjust the amount of lemon juice and zest according to your taste preference for a more or less pronounced lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
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