Lemon Blueberry Loaf
Indulge in the delightful flavors of our Lemon Blueberry Loaf, a perfect treat for breakfast or dessert. The zesty lemon and juicy blueberries create a refreshing combination that is sure to brighten your day. This moist loaf is easy to make and will fill your kitchen with a warm, inviting aroma. Whether enjoyed with a cup of tea or as a snack, this loaf is a must-try for citrus lovers and berry enthusiasts alike.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 cup fresh blueberries
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 15 minutes, and cooking time is around 50-60 minutes.
Nutritional Value
One serving (1 slice) contains approximately 180 calories, 7g fat, 26g carbohydrates, 1g protein, and 12g sugars. This is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
If you prefer a healthier option, consider substituting whole wheat flour for all-purpose flour. You can also use coconut sugar instead of granulated sugar. For a dairy-free version, replace butter with coconut oil or a plant-based butter alternative.
Serving and Pairings
This lemon blueberry loaf pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad or a hot cup of herbal tea for a refreshing snack or dessert.
Storage and Reheating
Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. To reheat, simply let it thaw at room temperature or microwave for a few seconds.
Cooking Mistakes
- Not measuring ingredients accurately can affect the texture.
- Overmixing the batter will result in a dense loaf.
- Skipping the cooling step may cause the loaf to crumble.
- Using old baking powder or soda can prevent proper rising.
- Not greasing the pan well may lead to sticking.
Helpful Tips
- Use fresh, plump blueberries for the best flavor.
- Consider adding a lemon glaze for extra sweetness.
- Check for doneness by inserting a toothpick into the center.
- Chill the loaf in the fridge before slicing for cleaner cuts.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. Just be sure to add them directly from the freezer without thawing to prevent color bleeding into the batter.
How can I make this loaf gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, ensuring that it contains xanthan gum for better texture.
How long will the loaf last?
The lemon blueberry loaf can last up to 3 days at room temperature or up to 3 months in the freezer if properly stored.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can be added for extra crunch and flavor. Just fold them in gently with the blueberries.
What can I do with leftovers?
Leftover loaf can be used to make delicious French toast or bread pudding for a creative breakfast or dessert option.
Conclusion
The Lemon Blueberry Loaf is a delightful treat that is both refreshing and indulgent. With its perfect balance of sweet and tart flavors, it’s a great addition to any meal or occasion. Enjoy this loaf as a breakfast item, snack, or dessert, and savor the burst of fresh flavors in every bite.
Lemon Blueberry Loaf
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
