If you’re on the lookout for a delightful treat that combines the bright flavors of citrus and berries, then this Lemon Blueberry Loaf with Lemon Glaze is just what you need. This loaf is perfect for breakfast, an afternoon snack, or even dessert after dinner. The balance between the tartness of the lemons and the sweetness of blueberries creates a wonderfully moist and flavorful cake-like loaf that will have everyone coming back for seconds. Not only is this recipe simple to follow, but it also yields impressive results that are sure to impress your family and friends.
Main Ingredients
- All-Purpose Flour: 2 cups (240 grams) for structure and tenderness.
- Granulated Sugar: 1 cup (200 grams) for sweetness and color.
- Baking Powder: 2 teaspoons to help the loaf rise.
- Salt: 1/2 teaspoon (2 grams) to balance the flavors.
- Eggs: 2 large for binding and moisture.
- Unsalted Butter: 1/2 cup (113 grams), softened to add richness and moisture.
- Fresh Lemons: 2 medium-sized for zest and juice to enhance flavor.
- Fresh Blueberries: 1 cup (150 grams), rinsed for fruity bursts throughout the loaf.
How to Prepare Lemon Blueberry Loaf with Lemon Glaze
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and grease or line your baking pan with parchment paper.
Step 2: Mix Dry Ingredients
Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
Step 3: Cream Butter & Sugar
In a larger bowl, cream softened unsalted butter with granulated sugar until light and fluffy (about 3 minutes).
Step 4: Add Eggs & Flavorings
Add eggs one at a time, mixing well after each addition. Then stir in freshly grated lemon zest and juice until smooth.
Step 5: Fold In Fresh Blueberries
Gently fold in the fresh blueberries, taking care not to squish them.
Step 6: Bake Your Loaf
Pour the batter into the prepared pan, spreading evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Prepare The Glaze
While the loaf cools, combine powdered sugar with freshly squeezed lemon juice, adjusting for desired sweetness and consistency. Drizzle the glaze over the cooled loaf. Enjoy!
Serving and Storing Tips
Suggestions for Lemon Blueberry Loaf with Lemon Glaze
Flavor Enhancements
For added texture and flavor, try incorporating chopped walnuts or pecans into the batter. These nuts add crunch and complement the soft blueberries perfectly.
Citrus Variations
Experiment with different citrus fruits like oranges or limes for a fresh twist. Replace part of the lemon juice or zest with an equal amount of orange or lime juice for unique flavors while maintaining the same texture.
Healthier Options
Reduce sugar by substituting half with applesauce or mashed bananas. These alternatives keep the loaf moist and provide natural sweetness without sacrificing flavor.
Presentation Tips
For an extra touch, drizzle additional glaze over each slice before serving. It’s a visually stunning addition for any brunch or gathering.
Pairing Suggestions
Pair slices of the loaf with herbal teas or freshly brewed coffee. It’s the perfect treat for afternoon tea or as a breakfast companion to fruit smoothies.
FAQs
What makes my Lemon Blueberry Loaf too dense?
A dense loaf often results from overmixing the batter or using cold ingredients straight from refrigeration. Ensure you mix until just combined and allow butter and eggs to come to room temperature beforehand for best results.
Can I use frozen blueberries in my recipe?
While fresh blueberries work best due to their lower moisture content, frozen blueberries can be used if necessary—just toss them lightly in flour before adding them to prevent excess liquid seeping into your batter during baking.
How do I store leftover Lemon Blueberry Loaf?
To keep leftovers fresh longer, wrap slices tightly in plastic wrap or place them inside an airtight container at room temperature for up to three days—refrigeration may dry out baked goods faster than necessary!
Can I freeze my Lemon Blueberry Loaf?
Yes! You can freeze whole loaves or individual slices wrapped well in plastic wrap followed by aluminum foil—thaw overnight in the fridge when ready for enjoyment without losing quality!
How do I know when my loaf is done baking?
Test doneness by inserting a toothpick into its center; if it comes out clean (with no wet batter stuck), then it’s ready! Additionally, look for golden-brown edges around cake sides as indicators too!
What other flavors pair well with lemon blueberry?
Lemon pairs beautifully not only with blueberry but also complementarily alongside almond extract! Adding ground almonds enhances depth while remaining true-to-flavor profiles established within this delightful baked good!
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Delicious Lemon Blueberry Loaf with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
This vibrant lemon blueberry loaf is the perfect balance of zesty lemon and sweet, juicy blueberries, topped with a refreshing lemon glaze. It’s a simple yet elegant treat for any occasion—perfect for breakfast or as a snack with tea.
Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Toss the blueberries with a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- To add extra zing, you can increase the lemon zest in the batter to 2 tbsp.
- If using frozen blueberries, fold them in gently to avoid discoloring the batter.
- This loaf can be stored at room temperature for up to 3 days or in the fridge for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
