About This Recipe
Lemon Blueberry Loaf is a quick bread that combines a moist, citrus-flavored batter with fresh or frozen blueberries. The recipe typically involves creaming butter and sugar or using a straightforward mixing method, resulting in a dense yet tender crumb. A lemon-infused glaze or syrup is often applied after baking to enhance the citrus flavor.
Why You’ll Love This Recipe
This loaf cake offers a balanced flavor profile, pairing the bright, acidic taste of lemon with the sweet, juicy bursts of blueberry. The method is uncomplicated and does not require special baking equipment. It is suitable for breakfast, a snack, or dessert. The final product is moist and keeps well for several days when stored properly.
Ingredients
- 1 ½ cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups (215 grams) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze (optional):
- 1 cup (120 grams) confectioners’ sugar
- 2-3 tablespoons fresh lemon juice
Step by Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt.
- In a separate large bowl, using an electric mixer or a whisk, cream the softened butter and granulated sugar together until light and fluffy.
- Beat the eggs into the butter and sugar mixture one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the milk, lemon zest, and fresh lemon juice in a small bowl or measuring cup.
- Add the dry flour mixture to the wet butter mixture in three parts, alternating with the milk and lemon mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated. Gently fold the floured blueberries into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached.
- Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the optional glaze, whisk the confectioners’ sugar and lemon juice together in a small bowl until smooth. Drizzle over the completely cooled loaf.
FAQ
Can I use frozen blueberries?
Yes. Frozen blueberries can be used without thawing. Tossing them in flour while still frozen helps prevent them from bleeding excess moisture and color into the batter.
Why did my blueberries sink to the bottom?
Berries sink if the batter is too thin or if the berries are not coated in flour. Ensuring the batter is properly thickened and coating the berries in a light dusting of flour helps suspend them throughout the loaf.
Can I make this without a mixer?
Yes. The butter and sugar can be creamed by hand with a wooden spoon, though it will require more effort. The remaining ingredients can be mixed by hand using a whisk and spatula.
You Must Know
Coating the blueberries in a small amount of flour is a critical step to prevent them from sinking to the bottom of the loaf during baking. Do not overmix the batter after adding the flour, as this will develop the gluten and result in a tough, dense texture. The loaf must be completely cooled before applying a glaze to prevent it from melting and absorbing into the cake.
Storage Tips
Store the completely cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw at room temperature while still wrapped.
