Introduction
Lemon Blueberry Loaf is a delightful and refreshing treat that’s perfect for any occasion. Combining the tangy zest of lemons with the sweetness of blueberries, this loaf is easy to make and is sure to impress your friends and family. Whether enjoyed for breakfast, as a snack, or dessert, this recipe offers a burst of flavor in every slice.
Detailed Ingredients with measures
– All-purpose flour: 2 cups
– Baking powder: 2 teaspoons
– Salt: 1/2 teaspoon
– Granulated sugar: 1 cup
– Large eggs: 2
– Unsalted butter: 1/2 cup (melted)
– Fresh lemon juice: 1/4 cup
– Zest of one lemon
– Buttermilk: 1/2 cup
– Fresh blueberries: 1 cup
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (approximately 10 slices)
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Loaf Pan
Grease a loaf pan with cooking spray or butter and line it with parchment paper for easier removal.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Combine Wet Ingredients
In a large mixing bowl, combine sugar, eggs, vanilla extract, and lemon juice. Mix until well combined.
Add the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Fold in the Blueberries
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
Transfer to the Loaf Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the Loaf
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Loaf
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Blueberry Substitutes
If fresh blueberries are not available, you can use frozen blueberries, but do not thaw them before adding to the batter.
Storage Instructions
Store the cooled loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Flavor Variations
For a different flavor, consider adding lemon zest to the batter for an extra citrus kick.
Serving Suggestions
This lemon blueberry loaf pairs well with a light dusting of powdered sugar or a simple lemon glaze.
