Description:
This Lemon Blueberry Loaf is a moist and flavorful quick bread that combines the bright, tangy taste of fresh lemon with sweet, juicy blueberries. Perfect for breakfast, brunch, or a sweet afternoon snack, this loaf is simple to make and bursting with flavor. It’s a delightful way to enjoy summer berries year-round!
Ingredients (Quantities):
- All-purpose flour: 2 cups
- Granulated sugar: ¾ cup
- Baking powder: 1 tablespoon
- Salt: ½ teaspoon
- Eggs: 2 large
- Lemon juice: ¼ cup (freshly squeezed)
- Lemon zest: 2 teaspoons (from about 1 large lemon)
- Milk: ½ cup
- Vegetable oil: ½ cup (or melted coconut oil)
- Vanilla extract: 1 teaspoon
- Blueberries: 1 cup (fresh or frozen)
Optional Ingredients:
- Powdered sugar: for dusting (optional)
- Lemon glaze: made from powdered sugar and lemon juice for drizzling (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, lemon juice, lemon zest, milk, vegetable oil, and vanilla extract until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the loaf dense.
- Fold in blueberries: Gently fold in the blueberries, being cautious not to break them (especially if using frozen ones).
- Pour into the pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Optional glaze: If desired, mix powdered sugar with a bit of lemon juice to create a glaze and drizzle it over the cooled loaf.
Tips for Success:
- Don’t overmix: Mixing just until combined will help keep the loaf light and fluffy.
- Adjust baking time: Ovens can vary, so keep an eye on the loaf towards the end of the baking time. If it’s browning too quickly, tent it with aluminum foil.
- Fresh vs. frozen blueberries: If using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue.
Recommendations:
- Serve slices with a pat of butter or cream cheese for extra richness.
- This loaf pairs wonderfully with a cup of tea or coffee for a delightful afternoon treat.
Nutrition (per slice, estimated):
- Calories: 190
- Protein: 3g
- Fat: 6g
- Carbohydrates: 31g
- Fiber: 1g
- Sugar: 10g
- Sodium: 150mg
Enjoy your bright and flavorful Lemon Blueberry Loaf!
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