Welcome the sweetness of summer into your kitchen with this delightful Lemon Blueberry Loaf, a recipe that marries the zesty tang of lemon with the burst of juicy blueberries in a moist, tender loaf.
This easy-to-make treat is perfect for breakfast, a mid-afternoon snack, or as a light dessert that’s sure to impress. Whether you’re a seasoned baker or a novice, this loaf promises to bring a bit of sunshine to your table with every slice.
This Lemon Blueberry Loaf is a beautiful blend of flavors that are reminiscent of a leisurely summer day. Serve it slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special treat. Enjoy the fresh, vibrant flavors with every bite!
Ingredients:
- For the Loaf:
- 1 ½ 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
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
- For the Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Directions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease the sides and bottom of a loaf pan.
- Mix Dry Ingredients:
- Sift together 1 ½ cups flour, baking powder, and salt in a bowl.
- Combine Wet Ingredients:
- In a large bowl, whisk together eggs, granulated sugar, yogurt (or sour cream), vanilla extract, vegetable oil, and lemon zest until well combined.
- Incorporate Dry Ingredients:
- Gradually mix the dry ingredients into the wet mixture until just blended.
- Prepare Blueberries:
- Toss the blueberries with 1 tbsp of flour to coat. This helps prevent them from sinking during baking.
- Combine and Bake:
- Fold the blueberries gently into the batter. Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a cooling rack.
- Meanwhile, prepare the glaze by heating the lemon juice and confectioner’s sugar in a small saucepan over low heat until the sugar dissolves. Simmer for 3 minutes.
- Poke holes in the top and sides of the loaf with a toothpick, then brush the lemon syrup over it. Let the glaze harden for about 15 minutes before serving.
