Description
This Blueberry Lemon Loaf is a moist and zesty quick bread bursting with fresh blueberries and bright lemon flavor. With a tender crumb and a light lemon glaze finishing, it’s a perfect treat for breakfast, tea time, or a sweet snack. The loaf is easy to make, combining classic baking methods to deliver a soft texture with evenly distributed berries and a delightful citrusy tang.
Ingredients
Scale
For the Blueberry Lemon Loaf
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) softened unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) milk or plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups (225 g) fresh or frozen blueberries
- 1 tablespoon flour (to coat blueberries)
For the Lemon Glaze
- 3/4 cup (90 g) powdered sugar
- 2-3 teaspoons lemon juice
- 2-3 tablespoons milk or soy milk
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, allowing the paper to extend over the edges for easy removal of the baked loaf.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. This ensures even rising and texture in your loaf.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until the mixture becomes pale and fluffy, about 2 to 3 minutes. This step incorporates air for a lighter texture.
- Add Eggs and Flavorings: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the fresh lemon juice, lemon zest, vanilla extract, and milk or yogurt until the wet ingredients are well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a mixer just until no dry flour pockets remain. Be careful not to overmix as this can make the loaf dense.
- Fold in the Blueberries: Toss the blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter using a spatula. This helps keep the berries suspended throughout the loaf instead of sinking.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the loaf top is browning too quickly, loosely cover it with foil during the last 10 to 15 minutes.
- Cool Completely: Let the loaf cool in the pan for 15 minutes. Then transfer it to a wire rack to cool fully before applying the lemon glaze. Applying the glaze while warm can cause it to melt unevenly.
- Prepare and Apply Lemon Glaze: Mix powdered sugar with 2-3 teaspoons of lemon juice and 2-3 tablespoons of milk or soy milk until smooth and pourable. Drizzle this glaze over the cooled loaf to finish.
Notes
- Using room temperature eggs helps create a smooth batter and better rise.
- Coating the blueberries lightly with flour prevents them from sinking to the bottom of the loaf during baking.
- Adjust baking time based on your oven; start checking doneness at 50 minutes.
- Frozen blueberries can be used but do not thaw to prevent color bleeding into the batter.
- The glaze adds a tangy sweetness but can be omitted for a less sweet finish.
- Store leftover loaf wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
