Lemon Blueberry Loaf

A Slice of Sunshine: Lemon Blueberry Loaf

Lemon Blueberry Loaf

Imagine this: a warm, fluffy loaf bursting with juicy blueberries and a fragrant lemon aroma that fills your kitchen. That's the magic of this Lemon Blueberry Loaf recipe – a taste of tradition and a delightful companion for any occasion. This quick bread is perfect for a sweet breakfast, afternoon pick-me-up, or anytime treat.

The beauty of this recipe lies in its simplicity. No fancy equipment is required, just a bowl, a whisk, and some fresh ingredients you might already have on hand. Plus, the flavor gets even better with time! The sweet and zesty notes of lemon and blueberries meld beautifully after a day of sitting, making it a perfect bake-ahead option.

Ingredients to Bake Up Sunshine (Loaf Makes 8-10 Slices):

  • Building the Base:
    • 1 ½ cups + 1 tablespoon all-purpose flour: Provides the structure for the loaf.
    • 2 teaspoons baking powder: Helps the loaf rise for a light and airy crumb.
    • ½ teaspoon salt: Balances the sweetness and enhances the overall flavor profile.
  • The Wet Symphony:
    • 3 large eggs: Binds the ingredients together and adds moisture, creating a soft and tender crumb.
    • 1 cup granulated sugar: Sweetens the loaf without overpowering the fruit and lemon flavors.
    • 1 cup plain yogurt or sour cream: Adds richness, moisture, and a subtle tang that complements the other flavors.
    • ½ teaspoon vanilla extract: Rounds out the flavor profile with a touch of warm vanilla.
    • ½ cup vegetable oil: Creates a moist and tender crumb.
    • 2 teaspoons lemon zest: The essence of lemon flavor, adding a bright and citrusy zest that elevates the entire loaf.
  • The Star of the Show:
    • 1 ½ cups fresh or frozen blueberries: Bursting with juicy sweetness and a beautiful pop of color, these are the stars of the loaf!
  • Optional Lemon Glaze (for an extra touch of lemony decadence):
    • 2 to 3 tablespoons lemon juice: Adds a delightful tangy touch that cuts through the sweetness.
    • 1 cup sifted confectioner’s sugar: Creates a light and sweet glaze that finishes the loaf beautifully.

Step-by-Step Guide to Lemony Blueberry Bliss:

  1. Preheat and Prepare: Get your oven ready for baking by preheating it to 350°F (175°C). Grease the sides and bottom of a loaf pan to ensure easy removal of the baked loaf.
  2. Whisk the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Sifting helps aerate the dry ingredients, resulting in a lighter and fluffier loaf.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, yogurt or sour cream, vanilla extract, and vegetable oil until well combined and smooth.
  4. Dry Meets Wet: Gently combine the dry ingredients into the wet ingredients. Mix until just combined – be careful not to overmix, as this can lead to a tough loaf.
  5. Coating the Blueberries: In a separate bowl, toss the blueberries with the 1 tablespoon of flour. This simple step helps prevent the blueberries from sinking to the bottom of the loaf during baking.
  6. Gently Fold in the Blueberries: Using a spatula, gently fold the coated blueberries into the batter, ensuring they are evenly distributed throughout.
  7. Bake to Golden Perfection: Pour the batter into your prepared loaf pan and bake for 50 to 55 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
  8. Cool and Rest: Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the loaf to set before slicing.
  9. Lemon Glaze (Optional): If you'd like to add an extra touch of lemony decadence, prepare the glaze while the loaf cools. In a small saucepan over low heat, whisk together the lemon juice and sifted confectioners' sugar until the sugar dissolves, and the glaze thickens slightly. This should take about 3 minutes.
  10. The Grand Finale: Once the loaf is completely cool, use a toothpick to poke holes all over the top and sides. This allows the glaze to seep into the loaf for maximum lemony goodness. Brush the glaze generously over the top and sides of the loaf. Let the glaze harden for 15 minutes before slicing and serving.

Enjoy! Savor this delightful Lemon Blueberry Loaf – a burst of sunshine with every delicious bite!

Tips and Variations for Sunshine in Every Slice:

  • Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, there's no need to thaw them beforehand. Simply toss them in the flour as instructed and fold them into the batter. Frozen blueberries may bleed a little more color into the batter, but the flavor will still be fantastic.
  • Double the Batch: This recipe easily doubles to feed a crowd. Simply use a larger loaf pan, such as a 9x13 inch pan, and adjust the baking time slightly. You may need to bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
  • A Touch of Nutty Goodness: Want to add another layer of flavor and texture? Try adding ½ cup of chopped walnuts or pecans to the batter before folding in the blueberries. The nuts will toast slightly during baking, adding a delightful crunch.
  • Lemon Lovers Rejoice! For an extra lemony punch, you can add 1 tablespoon of lemon juice to the wet ingredients along with the other liquids.
  • Storage and Leftovers: This Lemon Blueberry Loaf keeps well at room temperature for up to 3 days, wrapped tightly in plastic wrap. You can also store it in an airtight container in the refrigerator for up to a week. Leftover loaf slices can also be frozen for up to 3 months for a future lemony treat! Simply thaw them at room temperature before enjoying.

Beyond the Basics: Creative Twists on a Classic Loaf

  • Lemon Zucchini Twist: Love zucchini bread? Grate 1 medium zucchini and add it to the batter along with the blueberries. The zucchini adds a moist and slightly sweet element to the loaf.
  • Orange and Cranberry Cheer: For a citrusy twist, substitute orange zest for the lemon zest and use cranberries in place of the blueberries. You might also consider adding a splash of orange juice to the wet ingredients.
  • Go Gluten-Free: This recipe can be easily adapted to be gluten-free. Simply use a 1-to-1 gluten-free flour substitute in place of the all-purpose flour. Be sure to choose a gluten-free flour blend that contains xanthan gum for best results.

With a little creativity and these tips, you can transform this classic Lemon Blueberry Loaf into endless flavor variations. So preheat your oven, grab your favorite bowl and whisk, and get ready to bake a slice of sunshine!

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