why make this recipe
Lemon Blueberry Loaf with Lemon Glaze is a delightful treat that brings together the refreshing flavors of lemon and sweet blueberries. The bright citrus notes uplift the taste, making it perfect for breakfast or a snack. This recipe is simple to make and yields a moist, fluffy loaf that everyone will love. Plus, the lemon glaze adds a lovely touch of sweetness that complements the tartness of the lemon and blueberries beautifully.
how to make Lemon Blueberry Loaf with Lemon Glaze
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour (for tossing berries)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Directions:
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides, and lightly grease it.
- In a medium bowl, whisk together 1 1/2 cups of flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a large bowl, beat 1/2 cup of softened butter and 3/4 cup of sugar until the mixture is pale and fluffy, which should take about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the yogurt, lemon zest, lemon juice, and vanilla until everything is just combined.
- Gradually fold the dry ingredients into the wet mixture until you no longer see streaks. Toss the blueberries with 1 tablespoon of flour to coat them, then gently fold the blueberries into the batter.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until the loaf is golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth. Drizzle this glaze over the cooled loaf and allow it to set for about 10 minutes before slicing.
how to serve Lemon Blueberry Loaf with Lemon Glaze
You can serve the Lemon Blueberry Loaf plain or with a light dusting of powdered sugar. It pairs wonderfully with a cup of tea or coffee. For an extra special touch, you can add some fresh berries or a dollop of whipped cream on the side.
how to store Lemon Blueberry Loaf with Lemon Glaze
To store your Lemon Blueberry Loaf, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 4 days. If you want to keep it longer, it can be frozen for up to 3 months. Just remember to slice it before freezing, making it easy to grab a piece whenever you want!
tips to make Lemon Blueberry Loaf with Lemon Glaze
- Make sure to use room temperature eggs for the best texture.
- Gently fold the blueberries into the batter to prevent them from breaking.
- If you want a stronger lemon flavor, you can add more lemon zest or juice to the batter.
variation
You can easily switch things up by adding nuts such as walnuts or pecans for some crunch. If you prefer, you can also substitute the blueberries with other berries like raspberries or strawberries.
FAQs
1. Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just toss them in flour and add them directly without thawing.
2. How do I know when the loaf is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, the loaf is ready.
3. Can I make this loaf ahead of time?
Absolutely! You can bake it a day or two in advance and store it in an airtight container. Just wait to glaze it until you’re ready to serve.
