Lemon Blueberry Loaf 

A Burst of Freshness in Every Bite

Introduction

Get ready to tantalize your taste buds with a burst of citrusy freshness and sweet blueberry goodness in our Lemon Blueberry Loaf recipe. Perfect for breakfast, brunch, or as a delightful snack, this moist and flavorful loaf is sure to become a favorite in your household.

Tools Needed and Cooking Details

To create this delectable loaf, you’ll need a loaf pan, mixing bowls, measuring cups and spoons, and a whisk or electric mixer. This recipe yields one loaf and serves approximately 8-10 people. The total cooking time is around 50-55 minutes, with an additional 15 minutes for cooling and glazing.

Ingredients and Possible Replacements

For the Lemon Blueberry Loaf:

  • 1 ½ cups plus 1 tbsp all-purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • ½ tsp salt
  • ½ tsp vanilla
  • 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

If you prefer, you can substitute the plain yogurt or sour cream with Greek yogurt for a tangier flavor. Additionally, you can use fresh or frozen blueberries interchangeably, depending on what’s available or in season.

Steps

  1. Preparation: Preheat the oven to 350°F and grease the sides and bottom of a loaf pan.
  2. Mix Dry Ingredients: In a bowl, sift together 1 ½ cups of flour and baking powder.
  3. Combine Wet Ingredients: In a separate large bowl, mix together the eggs, granulated sugar, yogurt or sour cream, salt, vanilla, vegetable oil, and lemon zest until well combined.
  4. Incorporate Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Coat Blueberries: In another bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. Gently fold the flour-coated blueberries into the batter.
  6. Pour Batter: Pour the batter into the prepared loaf pan, spreading it evenly.
  7. Bake: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
  9. Prepare Glaze/Syrup: In a small saucepan over low heat, combine the lemon juice and sifted confectioner’s sugar. Let it simmer for 3 minutes until slightly thickened.
  10. Glaze Loaf: Using a toothpick, poke holes all over the loaf, then brush the lemon syrup over the top and sides of the loaf using a pastry brush.
  11. Serve: Allow the glaze to harden for 15 minutes before slicing and serving. Enjoy the zesty delight of your Lemon Blueberry Loaf!

Recommendation for Success

For the best results, be sure to use fresh lemon zest for maximum flavor. Additionally, avoid overmixing the batter once the dry ingredients are added to ensure a tender and moist loaf.

Top 5 Mistakes and How to Avoid Them

1. Overmixing the Batter

To avoid a dense and tough loaf, mix the batter just until the ingredients are combined. Overmixing can result in a rubbery texture.

2. Not Coating Blueberries with Flour

Coating the blueberries with flour helps prevent them from sinking to the bottom of the loaf during baking. Be sure to gently fold them into the batter to distribute them evenly.

3. Baking at the Wrong Temperature

Ensure your oven is preheated to the correct temperature of 350°F for even baking. Baking at too high a temperature can cause the loaf to brown too quickly on the outside while remaining undercooked on the inside.

4. Skipping the Lemon Glaze

The lemon glaze adds an extra layer of flavor and moisture to the loaf. Don’t skip this step for a truly delicious and irresistible treat.

5. Slicing the Loaf While It’s Still Warm

Allow the loaf to cool completely before slicing to prevent it from crumbling. Slicing it while warm can result in messy and uneven slices.

FAQ for 5 Questions about This Recipe

1. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries in this recipe. Simply thaw them before coating them with flour and folding them into the batter.

2. Can I use lemon extract instead of lemon zest? While lemon zest provides fresh and vibrant flavor, you can use lemon extract as a substitute if desired. Start with 1 teaspoon of lemon extract and adjust to taste.

3. Can I make this loaf ahead of time? Yes, you can bake the loaf in advance and store it at room temperature for up to 2 days. Glaze it just before serving for the best flavor and texture.

4. Can I freeze the Lemon Blueberry Loaf? Yes, you can freeze the loaf without the glaze for up to 2 months. Thaw it overnight in the refrigerator before glazing and serving.

5. Can I use a different type of yogurt or sour cream? Yes, you can use Greek yogurt or any other plain yogurt or sour cream of your choice in this recipe. Each will slightly alter the flavor and texture of the loaf.

Conclusion

In conclusion, our Lemon Blueberry Loaf is a delightful treat that combines the refreshing tang of lemon with the sweet burst of blueberries in every bite. With its moist and tender crumb, this loaf is sure to become a favorite for breakfast, brunch, or dessert. So why wait? Gather your ingredients and enjoy the zesty delight of our Lemon Blueberry Loaf today!

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