Lemon Blueberry Loaf is the quintessential bake for anyone who craves a perfect balance of tart citrus and sweet, bursting berries. This moist, vibrant bread brings a burst of sunshine to your kitchen, making it an ideal companion for your morning coffee or a delightful afternoon snack. 🍋
Table of Contents
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon fresh lemon juice
- 1 ½ cups fresh blueberries (tossed in 1 teaspoon of flour)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
| Time Metrics | Duration |
| Total Time | 1 Hour 20 Minutes |
| Prep Time | 20 Minutes |
| Cook Time | 55 Minutes |
| Cool Time | 5 Minutes |
Preparation Steps
1. Preheat and Prepare: Begin by preheating your oven to 350°F. Grease a 9×5-inch loaf pan with butter or line it with parchment paper, leaving an overhang on the sides for easy removal later. 🥧
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Stir in the lemon zest to release the natural citrus oils.
3. Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the milk and fresh lemon juice. Don’t worry if the batter looks slightly curdled at this stage; it will come together once the dry ingredients are added.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the Lemon Blueberry Loaf tough.
5. Fold in Blueberries: Gently fold in the blueberries that have been tossed in flour. Coating them in flour prevents the berries from sinking to the bottom of the pan during the baking process.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Glaze and Finish: Allow the loaf to cool in the pan for 5 minutes before transferring it to a wire rack. While still slightly warm, whisk the powdered sugar and lemon juice together and drizzle the glaze generously over the top.
The Secret to a Perfect Lemon Blueberry Loaf
A truly great Lemon Blueberry Loaf relies on the quality of its citrus. Using fresh lemon juice and zest rather than bottled extracts provides a complex, bright flavor that balances the density of the cake. The chemical reaction between the baking powder and the acidity of the lemon helps create a tender crumb that melts in your mouth. This loaf is technically a “quick bread,” meaning it uses chemical leaveners instead of yeast, resulting in a reliable and speedy bake. 🫐
Mastering the Texture of Your Lemon Blueberry Loaf
The most common challenge when baking fruit-filled breads is moisture control. To ensure your Lemon Blueberry Loaf remains fluffy and doesn’t become soggy, ensure your butter and eggs are at room temperature. This creates an emulsion that traps air, providing a better lift. Furthermore, if you are using frozen berries instead of fresh, do not thaw them first; simply toss them in flour and add them directly to the batter to prevent the color from bleeding and turning the entire loaf purple.
Nutrition Facts
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 285 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 42g
- Sugars: 28g
- Protein: 4g
Serving and Storage Tips
This zesty treat is best served at room temperature, perhaps with a dollop of whipped cream or a thin smear of unsalted butter. For an elegant brunch presentation, serve slices alongside fresh mint leaves and extra lemon wedges.
To store your Lemon Blueberry Loaf, keep it in an airtight container at room temperature for up to 3 days. If you live in a particularly humid environment, storing it in the refrigerator will help maintain the integrity of the glaze. This bread also freezes beautifully; simply wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature for an hour before enjoying.
Frequently Asked Questions
Can I use a different type of berry?
Yes! While the Lemon Blueberry Loaf is a classic, you can easily substitute raspberries or blackberries. Just be sure to follow the same flour-tossing technique to prevent sinking.
My loaf cracked on top—did I do something wrong?
Not at all! A center crack is a hallmark of a classic quick bread loaf. It occurs as the interior expands after the crust has already set.
How do I make the lemon flavor even stronger?
For an extra punch, you can poke small holes in the top of the warm loaf with a skewer and pour a mixture of lemon juice and sugar over it before adding the final thick glaze.
Conclusion
Creating a homemade Lemon Blueberry Loaf is a rewarding experience that fills your home with the most incredible aroma. It is a versatile recipe that works just as well for a casual breakfast as it does for a formal tea party. By following these simple steps, you can achieve a bakery-quality result every single time. 🌟
According to culinary historians, quick breads became popular in the late 18th century following the discovery of pearl ash, a precursor to baking powder. Since then, the combination of citrus and berries has remained a global favorite for its refreshing profile.
We hope you enjoy baking this bright and cheery loaf! Have you tried adding any special ingredients to your batter, or do you prefer the classic recipe? Share your baking results with us and let us know your favorite way to serve a fresh slice!
