Lemon Blueberry Loaf

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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:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Mix wet ingredients: In a separate bowl, whisk together the eggs, lemon juice, lemon zest, milk, vegetable oil, and vanilla extract until well combined.
  4. 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.
  5. Fold in blueberries: Gently fold in the blueberries, being cautious not to break them (especially if using frozen ones).
  6. Pour into the pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
  7. 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.
  8. 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.
  9. 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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