The Perfect Blend: Lemon Blueberry Loaf
As the weather starts to warm up, our taste buds crave something refreshing and citrusy to brighten up our day. Enter the Lemon Blueberry Loaf, a sweet and tangy treat that’s perfect for spring and summer. This delightful dessert combines the zesty flavor of lemon with the sweetness of blueberries, resulting in a loaf that’s both moist and flavorful.
The Inspiration
The Lemon Blueberry Loaf is a twist on the classic blueberry muffin, with a hint of citrus added to give it a unique and refreshing spin. The inspiration for this recipe comes from the bright and cheerful colors of spring, when lemons and blueberries are at their peak ripeness. The combination of the two flavors is a match made in heaven, as the sweetness of the blueberries is perfectly balanced by the tartness of the lemon.
The Recipe
To make this delicious loaf, you’ll need the following ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
- Confectioners’ sugar, for dusting (optional)
Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the softened butter, eggs, lemon juice, and lemon zest. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The Result
The Lemon Blueberry Loaf is a stunningly beautiful dessert, with a vibrant yellow color and a crunchy, sugar-dusted crust. When you take a bite, the sweetness of the blueberries explodes on your taste buds, followed by the tangy zing of the lemon. The texture is moist and tender, with a hint of crunch from the lemon zest. This loaf is perfect for serving at a brunch or as a dessert for a springtime dinner party.
Tips and Variations
- For an extra burst of lemon flavor, try adding an additional 1-2 tablespoons of lemon juice to the batter.
- Swap out the blueberries for raspberries or blackberries for a different flavor profile.
- Top the loaf with a glaze made from powdered sugar and lemon juice for an extra burst of citrus flavor.
- Make muffins instead of a loaf by dividing the batter evenly among 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
In conclusion, the Lemon Blueberry Loaf is a refreshing and delicious dessert that’s perfect for spring and summer. With its tangy lemon flavor and sweet blueberries, this loaf is sure to be a hit with anyone who tries it. So go ahead, give it a try, and taste the sunshine in every bite!
lemon blueberry loaf
# [full recipe here](https://christinaserves.com/2024/06/10/lemon-blueberry-loaf/)
**Ingredients**
* 1 ½ cups (180g) all purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* ¾ cup (150g) granulated white sugar
* ¾ cup (180 ml) buttermilk replace with 1 cup milk + 1 tablespoon vinegar and let it sit for 5-10 mins
* ¼ cup (60ml) neutral oil
* 2 large eggs
* 1 tablespoon fresh lemon juice
* 1 teaspoon vanilla extract
* 1 cup (150g) fresh or frozen blueberries if using frozen, do not defrost
* 1 teaspoon cornstarch
* 1 cup (120g) powdered sugar
* 1 tablespoon fresh lemon juice
* 1 tablespoon milk
**Instructions**
1. **Preheat Oven:** Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper and set aside.
2. **Prepare Dry Ingredients:** In a large bowl, whisk together the flour, salt, baking powder and sugar. Set aside.
3. **Prepare Wet Ingredients:** In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla extract.
4. **Prepare Blueberries:** In a small bowl, toss the blueberries with the cornstarch until they are evenly coated.
5. **Combine Ingredients**: Add the wet ingredients to the dry ingredients. Stir until just combined. Gently fold in the blueberries.
6. **Bake:** Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
7. **Cool:** Place the loaf on a cooling rack and cool for 15 minutes. Let cool completely on the wire rack.
8. **Prepare Lemon Glaze:** While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add the milk if the glaze isn’t runny enough.
9. **Glaze and Serve:** Drizzle the glaze over the cooled loaf cake. Cut into slices and serve.
Lemon blueberry is such an underrated flavor combo
Be right back in five to ten minutes, as I’ve GOT to try this buttermilk you Americans like so much. Blueberries in the freezer, lemon on the counter. Great!
I want this for breakfast
I would add 1/2 tsp of lemon zest to the batter if you’re going for a lemon flavor in the loaf itself.
Yum this looks great!
“1 tablespoon lemon juice” is listed twice, btw.
That looks delicy
I found amazing and unique sweet recipe on this video. Don’t miss to check it out!
[https://www.youtube.com/watch?v=Hjw6EcGOXhM](https://www.youtube.com/watch?v=Hjw6EcGOXhM)
perfect summer bake!
what is buttermilk??