Lemon Blueberry Loaf

Of course! A Lemon Blueberry Loaf is a classic for a reason. It’s the perfect balance of sweet, tangy, and tender. This recipe creates a moist, flavorful loaf with a delightful crumb and a zesty lemon glaze.

Here is a detailed, foolproof recipe for the ultimate Lemon Blueberry Loaf.

Lemon Blueberry Loaf

This recipe includes tips to prevent the blueberries from sinking and ensures a bright, potent lemon flavor.

Yields: 1 standard 9×5-inch loaf
Prep time: 20 minutes
Cook time: 55-70 minutes

Ingredients

For the Loaf:

· 1 ½ cups (190g) all-purpose flour
· 1 tsp baking powder
· ½ tsp salt
· 1 cup (200g) granulated sugar
· 2 tbsp lemon zest (from about 2 large lemons)
· ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
· 2 large eggs, at room temperature
· ½ cup (120ml) whole milk or buttermilk, at room temperature · 2 tbsp fresh lemon juice · 1 tsp vanilla extract · 1 ½ cups fresh or frozen blueberries* (do not thaw if frozen)
· 1 tbsp all-purpose flour (for coating blueberries)

For the Lemon Glaze:

· 1 cup (120g) powdered sugar, sifted
· 2-3 tbsp fresh lemon juice
· 1 tbsp lemon zest (optional, for extra zing)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set aside.
3. Infuse the Sugar: In a large bowl, place the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar for a minute. This releases the lemon oils and creates an incredibly fragrant “lemon sugar.”
4. Cream Butter and Sugar: Add the softened butter to the lemon sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2-3 minutes, until light and fluffy.
5. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
6. Combine Wet Ingredients: In a liquid measuring cup, combine the milk, fresh lemon juice, and vanilla extract.
7. Combine Wet and Dry: With the mixer on low speed, add the dry ingredients and the wet milk mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
8. Coat the Blueberries: In a small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated. This helps prevent them from sinking to the bottom of the loaf.
9. Fold in Blueberries: Gently fold the floured blueberries into the batter with a spatula.
10. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 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). If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
11. Cool: Let the loaf cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.

For the Lemon Glaze:

1. Once the loaf is completely cool, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency.
2. Stir in the optional lemon zest.
3. Pour the glaze over the cooled loaf, allowing it to drip down the sides.
4. Let the glaze set for about 30 minutes before slicing.

---

Recipe Notes & Tips for Success

· Buttermilk vs. Milk: Buttermilk will yield a slightly tangier and more tender crumb. It’s highly recommended!
· Preventing Soggy Bottoms: Coating the blueberries in flour is the best trick to keep them suspended in the batter. Using frozen berries (without thawing) also helps.
· Room Temperature Ingredients: This is crucial 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 the ingredients are just combined. Overmixing develops gluten, leading to a tough, dense loaf.
· Testing for Doneness: Baking times can vary. Start checking at 55 minutes. The loaf is done when it’s golden brown, has pulled away slightly from the sides, and a toothpick comes out clean.
· Cool Completely: It’s tempting to slice into it warm, but the loaf needs to cool completely to set its structure. Slicing it warm will cause it to crumble. For the glaze, the loaf must be cool, or the glaze will melt and slide right off.
· Storage: Store the glazed loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It can also be frozen (without glaze) for up to 3 months. Thaw overnight in the refrigerator.

Enjoy this burst of sunshine in every slice