Lemon Blueberry Loaf
Why Make This Recipe
Lemon Blueberry Loaf is a delightful treat that combines the tartness of lemon with the sweet burst of blueberries. This recipe is perfect for breakfast, a snack, or dessert. It’s easy to make and always impresses friends and family. The refreshing flavors make it a favorite for all occasions, from casual gatherings to special celebrations.
How to Make Lemon Blueberry Loaf
Ingredients:
- 1 1/2 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
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup blueberries
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the sugar and eggs until creamy.
- Add the yogurt (or sour cream), vanilla, lemon zest, and lemon juice, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
How to Serve Lemon Blueberry Loaf
Lemon Blueberry Loaf is best served warm or at room temperature. You can slice it and enjoy it plain or spread with butter. It can be a perfect breakfast item paired with coffee or tea. Additionally, it works great as a dessert after lunch or dinner.
How to Store Lemon Blueberry Loaf
To store Lemon Blueberry Loaf, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to allow it to cool completely before wrapping.
Tips to Make Lemon Blueberry Loaf
- Make sure to gently fold in the blueberries to avoid breaking them.
- Use fresh blueberries for the best flavor, but frozen blueberries can work too; just don’t thaw them before adding.
- If you want a stronger lemon flavor, you can add more lemon zest or juice.
- Check your loaf with a toothpick a few minutes before the suggested baking time to prevent overbaking.
Variation
For a twist, you might add a glaze made from powdered sugar and lemon juice drizzled over the top once the loaf has cooled. You can also experiment by adding nuts or swapping out blueberries for raspberries or strawberries.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be denser.
Is there a way to make this recipe dairy-free?
You can use dairy-free yogurt or a dairy-free sour cream alternative to keep the recipe dairy-free.
How can I tell when the loaf is done baking?
You can check if the loaf is done by inserting a toothpick into the center. If it comes out clean, your loaf is ready!
Lemon Blueberry Loaf
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Plus 1 tbsp for dusting.
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream Can use dairy-free alternatives.
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Mix-Ins
- 1 cup blueberries Fresh or frozen (do not thaw).
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the sugar and eggs until creamy.
- Add the yogurt (or sour cream), vanilla, lemon zest, and lemon juice, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the loaf pan and smooth the top.
Baking
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
