Lemon Blueberry Loaf

Lemon Blueberry Loaf

This Lemon Blueberry Loaf is a classic, beloved treat that combines the bright, zesty flavor of lemon with the sweet burst of blueberries. It’s moist, tender, and perfect for breakfast, brunch, or a sweet snack with tea or coffee.

Ingredients

For the Loaf:

· 1½ cups all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon salt
· ½ cup unsalted butter, softened
· ¾ cup granulated sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· ½ cup milk (or buttermilk for extra tenderness)
· Zest of 1 large lemon
· 2 tablespoons fresh lemon juice
· 1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Glaze (optional but recommended):

· 1 cup powdered sugar
· 2–3 tablespoons fresh lemon juice
· ½ teaspoon lemon zest (optional)

Instructions

1. Preheat oven and prepare pan:
   Preheat oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan or line it with parchment paper.
2. Whisk dry ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar:
   In a large bowl, beat softened butter and sugar together until light and fluffy.
4. Add eggs and flavorings:
   Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
5. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—do not overmix.
6. Fold in blueberries:
   Gently fold in the blueberries. If using frozen berries, toss them in 1 tablespoon of flour first to prevent sinking.
7. Bake:
   Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
9. Glaze (if using):
   Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf. Sprinkle with extra zest if desired.

Tips for Success

· Prevent sinking blueberries: Toss blueberries in a little flour before folding into the batter.
· Buttermilk substitute: Add ½ tablespoon lemon juice or vinegar to ½ cup milk, let sit 5 minutes.
· Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

This loaf is bursting with fresh flavor and makes a delightful treat any time of day!