If you’re looking for the perfect treat to brighten your day, the Lemon Blueberry Loaf is the answer. This delightful recipe combines the zesty freshness of lemons with the sweet juiciness of blueberries, resulting in a moist and flavorful loaf that’s perfect for breakfast, brunch, or dessert.
Whether you’re an experienced baker or a novice in the kitchen, this recipe is a breeze to follow. In this blog post, we’ll guide you through each step and share some tips and variations to make this Lemon Blueberry Loaf your own.
Who is This Recipe For?
This Lemon Blueberry Loaf is for anyone who enjoys the harmonious blend of tangy citrus and sweet berries in a baked treat. It’s versatile enough to serve on various occasions, from a leisurely weekend brunch with friends to a special dessert for family gatherings. The bright flavours of lemon and the burst of blueberries make this loaf an excellent choice for those who appreciate a balance of sweet and tart.
Why It’s Great
What makes this Lemon Blueberry Loaf so great is its simplicity and versatility. Here are a few reasons why you’ll love it:
- Quick and Easy: This recipe comes together in no time, making it a convenient option for busy mornings or when unexpected guests drop by.
- Deliciously Moist: The combination of yoghurt (or sour cream) and vegetable oil ensures a moist and tender crumb that’s simply irresistible.
- Perfectly Balanced Flavors: The lemon zest and juice add a refreshing zing, while the blueberries bring natural sweetness and a pop of colour.
- Lemon Glaze: The lemon glaze drizzled on top not only enhances the lemony goodness but also provides a beautiful finish.
- Versatile: While the recipe is fantastic as is, you can customize it with various mix-ins like nuts or different berries to suit your preferences.
Now, let’s dive into the recipe and explore some handy tips along the way.
Kitchen Equipment You’ll Need
To make this Lemon Blueberry Loaf, you’ll require the following kitchen equipment:
- Loaf pan
- Mixing bowls
- Whisk
- Spatula
- Zester or grater
- Small saucepan
- Cooling rack
Ingredients You’ll Need
Before you get started, make sure you have the following ingredients on hand:
- 1 ½ cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yoghurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Step-by-Step Instructions
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing the sides and bottom of a loaf pan. This ensures that your loaf won’t stick to the pan.
2. Mix the Dry Ingredients
In a bowl, sift together 1 ½ cups of all-purpose flour and 2 tsp of baking powder. Sifting helps ensure a lighter and fluffier texture in your loaf.
3. Combine the Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, plain yoghurt (or sour cream), salt, vanilla extract, vegetable oil, and lemon zest. This mixture will provide the moisture and flavour base for your loaf.
4. Blend Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a tougher texture.
5. Fold in the Blueberries
In a separate bowl, toss the fresh or frozen blueberries with the remaining 1 tbsp of flour. This helps prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
6. Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. This baking time may vary slightly depending on your oven, so keep a close eye on it.
7. Cool and Glaze
Once your Lemon Blueberry Loaf is beautifully golden and fragrant, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
While the loaf is cooling, prepare the lemon glaze. In a small saucepan over low heat, combine the sifted confectioner’s sugar and lemon juice. Let it simmer for about 3 minutes until the sugar is completely dissolved.
8. Add the Finishing Touch
Using a toothpick, poke holes all over the top and sides of the cooled loaf. This step allows the lemon glaze to penetrate and infuse the loaf with even more flavour. Carefully brush the lemon syrup onto the top and sides of the loaf with a pastry brush.
9. Let It Set and Serve
Allow the glaze to harden for about 15 minutes before slicing and serving your Lemon Blueberry Loaf. The tangy sweetness of the lemon glaze complements the berry-filled loaf beautifully.
Storing Leftovers
If you happen to have any leftovers (which is rare because this loaf is so good), store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the loaf for up to a week. You can also freeze slices individually and thaw them as needed.