Blueberry Lemon Loaf

When it comes to baking, few things can compare to the joy of making a Blueberry Lemon Loaf. This recipe captures that perfect blend of sweetness and tartness in every bite. I love the way the bright flavors of lemon and plump blueberries come together, creating a treat that feels both light and indulgent. Not only is it delicious, but it’s also simple to make, allowing you to whip it up any day of the week. As the loaf bakes, the delightful aroma fills your kitchen, making it hard to resist sneaking a slice before it cools. It’s a wonderful way to brighten up your breakfast or to serve as a delightful afternoon snack. Let’s roll up our sleeves and dive into this mouthwatering journey together!

Jump to:

• Why This Recipe Works
• The Perfect Balance of Flavors
• Proven Baking Techniques
• Why You’ll Love This Blueberry Lemon Loaf
• A Versatile Treat for Any Time
• Visually Appealing and Irresistible Aroma
• Ingredients for Blueberry Lemon Loaf
• Preparing the Blueberry Lemon Loaf
• Preheat and Prepare the Pan
• Cream the Wet Ingredients
• Combine Dry Ingredients
• Alternating Dry and Wet Ingredients
• Fold in Fresh Blueberries
• Pour and Prepare
• Make the Crumble Topping
• Bake the Loaf
• Prepare the Glaze
• Drizzle and Serve
• Serving Suggestions
• Tips for Success
• Variations
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Why This Recipe Works

The Perfect Balance of Flavors

One of the things that makes this Blueberry Lemon Loaf special is the combination of tart lemon and sweet blueberries. The brightness of the lemon beautifully balances the sweetness of the berries, creating an enjoyable taste experience. Adding sour cream into the mix guarantees that the loaf stays moist and adds richness that gives it a tender crumb.

Proven Baking Techniques

Using room temperature ingredients is crucial, as they mix together more easily, leading to a better texture in the finished loaf. Also, employing both baking powder and well-timed techniques helps the loaf rise beautifully. Together, these approaches ensure that the loaf turns out tall and fluffy, making each slice an absolute treat.

Why You’ll Love This Blueberry Lemon Loaf

A Versatile Treat for Any Time

You’ll find that this Blueberry Lemon Loaf is perfect for breakfast, as a snack, or even as a light dessert. The refreshing twist on traditional loaf cakes makes it a delightful option for any occasion. Need a sweet pick-me-up? This loaf fits the bill perfectly!

Visually Appealing and Irresistible Aroma

Visually, the mix of vibrant blueberries and the fresh lemon zest enhances its appeal, making it a lovely centerpiece for any table. Plus, the aroma that fills your kitchen while it bakes is simply irresistible—you’ll have everyone asking for a slice before it even cools down!

Ingredients for Blueberry Lemon Loaf

• ¾ cup (150 g) granulated sugar
• ¼ cup (½ stick, 57 g) unsalted butter, room temperature
• ½ cup (115 g) sour cream, room temperature
• 1 large egg, room temperature
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 ½ cups (187.5 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup (122.5 g) whole milk, room temperature
• 2 cups (296 g) fresh blueberries, divided
• ½ cup (62.5 g) all-purpose flour (for the crumble topping)
• ⅓ cup (67 g) granulated sugar (for the crumble topping)
• 3 tablespoons light brown sugar (for the crumble topping)
• 1 pinch kosher salt (for the crumble topping)
• ¼ cup (½ stick, 57 g) unsalted butter, melted and cooled slightly (for the crumble topping)
• 1 cup (125 g) confectioners’ sugar (for the glaze)
• 2 tablespoons water, room temperature (for the glaze)

Preparing the Blueberry Lemon Loaf

Preheat and Prepare the Pan

To get started, preheat your oven to 375°F. Don’t forget to spray an 8½ x 4½-inch loaf pan with nonstick cooking spray—this helps in ensuring the loaf comes out easily once it’s baked.

Cream the Wet Ingredients

Grab your stand mixer or a handheld mixer to combine the granulated sugar, butter, sour cream, egg, lemon juice, and lemon zest in a bowl. Beat these together until the mixture is creamy and smooth—this step is key to achieving a fluffy loaf.

Combine Dry Ingredients

In a separate bowl, whisk together 1 ½ cups of flour, baking powder, and kosher salt until they are well mixed. This ensures the leavening agent is evenly distributed throughout the batter.

Alternating Dry and Wet Ingredients

With the mixer set to low speed, start adding the dry ingredients and the whole milk to the creamed mixture, alternating between the two. Remember to begin and end with the dry ingredients. This gradual mixing helps create a light texture.

Fold in Fresh Blueberries

Once the batter is well combined, gently fold in about 1 ¾ cups of the fresh blueberries. Reserve ¼ cup to sprinkle on top later. Be careful when folding; you want to keep the berries whole for that juicy burst in every slice.

Pour and Prepare

Pour the batter into the prepared loaf pan. Now, scatter the reserved blueberries on top of the batter, adding a touch of beauty and extra flavor.

Make the Crumble Topping

In a small bowl, mix together the remaining ½ cup of flour, ⅓ cup granulated sugar, light brown sugar, a pinch of salt, and melted butter. This mixture will create a delightful crumble topping; sprinkle it evenly over the batter in the loaf pan for a lovely crunchy texture.

Bake the Loaf

It’s time to bake! Place the loaf in the oven and let it bake for about 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with a few crumbs attached but no wet batter. Once it’s baked, set the loaf aside to cool.

Prepare the Glaze

While the loaf cools, whisk together the confectioners’ sugar and water in a medium bowl until you achieve a smooth glaze. Adjust the thickness by adding more water as needed.

Drizzle and Serve

Once your loaf has cooled, drizzle the glaze over the top. Slice it into pieces and serve up this yummy Blueberry Lemon Loaf to your family and friends—it’s sure to be a crowd-pleaser!

Serving Suggestions

A slice pairs perfectly with morning coffee or tea, making for a wonderful start to your day. You might also enjoy it as a healthy snack with some yogurt. If you want to treat yourself, serve it warm and add a dollop of whipped cream for a delicious dessert.

Tips for Success

To ensure everything turns out perfectly, it’s important to have all ingredients at room temperature. Be gentle when folding in those blueberries; this will prevent any mishaps. Lastly, use a wooden toothpick to check for doneness—it’s an excellent way to ensure the loaf is just right.

Variations

Feel free to switch things up! You can substitute half of the blueberries with raspberries for a mixed berry loaf. Adding chopped nuts will give it a delightful crunch. For a unique flavor, try using lemon zest and juice from a Meyer lemon; they’re sweeter and can provide an interesting twist.

FAQs

1. Can I use frozen blueberries instead of fresh?
Absolutely! Just keep them frozen; don’t thaw them beforehand to avoid extra moisture in the batter.

2. How should I store leftover Blueberry Lemon Loaf?
Store it in an airtight container at room temperature for up to 4 days, or you can refrigerate it for even longer freshness.

3. Can I double the recipe?
Yes, feel free to double all the ingredients and bake in two separate loaf pans to ensure even cooking.

4. How can I make this recipe gluten-free?
You can easily substitute the all-purpose flour with a gluten-free blend designed specifically for baking.

5. Can I use a different type of fruit?
Definitely! Experiment with other berries, like strawberries or blackberries, for a fun twist.

This Blueberry Lemon Loaf recipe is perfect for anyone who loves a balance of flavors and the comfort of home-baked treats. So go ahead, make this loaf, share it, and watch the smiles it brings to faces all around!

More Easy Breakfast Recipes:

• Green Shakshuka
• Blueberry Muffins Ever
• High-Protein Cottage Cheese Bagels
• Red Velvet Brownies

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