LEMON BLUEBERRY LOAF

Of course! A Lemon Blueberry Loaf is a classic, beloved treat. It’s the perfect balance of sweet, tangy, and tender. This recipe creates a moist, soft crumb packed with blueberries and a vibrant lemon flavor, finished with a tangy lemon glaze.

Here is a detailed, bakery-style recipe that ensures success.

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LEMON BLUEBERRY LOAF

This recipe uses a combination of butter and oil for maximum moisture and flavor, and a touch of sour cream for a tender, rich crumb.

Yields: 1 standard loaf (9×5 inch)
Prep time: 20 minutes
Cook time: 55-70 minutes
Cooling time: 2 hours

Ingredients

For the Loaf:

· 1 ½ cups (190g) all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, softened at room temperature
· ¾ cup (150g) granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· 2 tablespoons vegetable oil (or canola oil)
· ½ cup (120g) sour cream or plain Greek yogurt, at room temperature
· Zest of 2 large lemons
· 2 tablespoons fresh lemon juice
· 1 ½ cups fresh blueberries (or frozen, do not thaw)
· 1 tablespoon all-purpose flour (for tossing with blueberries)

For the Lemon Glaze:

· 1 cup (120g) powdered sugar, sifted
· 1½ – 2 tablespoons fresh lemon juice
· ½ teaspoon vanilla extract (optional)

Instructions

Step 1: Prepare

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the 1 ½ cups flour, baking powder, and salt. Set aside.
3. In a small bowl, toss the fresh blueberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.

Step 2: Make the Batter

1. In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
2. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
3. Mix in the vegetable oil and lemon zest.
4. Alternate Dry and Wet Ingredients: With the mixer on low speed, add the dry flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
5. Fold in Blueberries: Switch to a spatula. Pour the lemon juice over the batter and fold it in gently. Then, gently fold in the flour-coated blueberries until just distributed.

Step 3: Bake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 55-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter). The baking time can vary, so start checking at 55 minutes.
3. Cooling is Crucial: Let the loaf cool in the pan on a wire rack for 30 minutes. Then, carefully remove it from the pan and let it cool completely on the wire rack before glazing.

Step 4: Glaze and Serve

1. Once the loaf is completely cool, whisk together the sifted powdered sugar, 1 ½ tablespoons of lemon juice, and vanilla extract (if using). The glaze should be thick but pourable. Add the remaining ½ tablespoon of lemon juice if it’s too thick.
2. Drizzle the glaze over the cooled loaf. Let the glaze set for 15-20 minutes before slicing.

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Key Secrets to a Perfect Loaf

· Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter that bakes up evenly. Cold ingredients can cause the batter to curdle.
· Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, leading to a tough, dense loaf.
· Coating the Blueberries: Tossing the berries in a light dusting of flour is the best trick to keep them suspended throughout the batter instead of sinking to the bottom.
· The Zest is Best: The lemon zest holds the most potent lemon oil. Don’t skip it! It’s essential for that bright, sunny lemon flavor.
· Cool Completely Before Glazing: If you glaze a warm loaf, the icing will simply melt and slide right off.

Variations & Tips

· Using Frozen Blueberries: Do not thaw them! Toss them directly from the freezer in the flour. This prevents them from bleeding too much color into the batter.
· Lemon Blueberry Bundt Cake: This recipe can be doubled and baked in a greased and floured 10-cup Bundt pan. Bake at 350°F for 45-60 minutes.
· Add Poppy Seeds: For a Lemon Blueberry Poppy Seed Loaf, add 1-2 tablespoons of poppy seeds to the dry ingredients.
· Crumble Topping: For a bakery-style finish, mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold cubed butter, and a pinch of cinnamon with a fork until crumbly. Sprinkle over the batter before baking and skip the glaze.

Enjoy this burst of lemon and blueberry in every single slice