Introduction to Lemon Blueberry Loaf
Why is lemon blueberry loaf the perfect homemade treat?
Imagine a warm slice of lemon blueberry loaf, with its tender crumb bursting with juicy blueberries and a refreshing zest of lemon. This delightful treat is not just a feast for the palate; it’s an experience that brings a ray of sunshine to your day. Whether you’re looking for a cozy breakfast option, a midday pick-me-up, or a sweet addition to your weekend brunch, this loaf checks all the boxes.
One of the best things about lemon blueberry loaf is its versatility. You can enjoy it plain, or indulge in an extra layer of sweetness with a drizzle of lemon icing. It’s simple enough to whip up on a relaxed Sunday, yet impressive enough to serve at gatherings. The contrasting flavors of sweet blueberries and tangy lemon create a harmonious balance, elevating your baking game effortlessly.
Not only is this loaf delicious, but it’s also a great way to incorporate fresh fruits into your diet. Blueberries are rich in antioxidants, making them a healthy addition to this delightful dessert. Plus, the aroma of baking with lemon zest fills your kitchen with a refreshing scent that’s simply irresistible. So, grab your ingredients and let’s dive into this delightful lemon blueberry loaf recipe!
Ingredients for Lemon Blueberry Loaf
Creating a delightful lemon blueberry loaf is easier than you might think! Let’s break down the essential ingredients you’ll need for each delicious component of this recipe.
Essential Ingredients for the Loaf
To make that tender, zesty loaf, gather the following:
- Granulated Sugar: 1 cup (200g)
- Fresh Lemon Zest: 2 tablespoons (about 2 lemons)
- All-Purpose Flour: 1 ½ cups (195g), plus 1 tablespoon for blueberries
- Baking Powder: 1 teaspoon
- Kosher Salt: ¼ teaspoon
- Unsalted Butter: ¾ cup (185g), softened
- Vanilla Extract: 1 teaspoon
- Eggs: 3 large, at room temperature
- Fresh Lemon Juice: 2 tablespoons (about 1 lemon)
- Milk: ¼ cup (60g), at room temperature
- Fresh Blueberries: 1 ½ cups (215g), plus a handful for topping
Crumble Topping Ingredients
This sweet crumble adds a delightful crunch:
- Unsalted Butter: 2 tablespoons, melted
- Granulated Sugar: 3 tablespoons
- All-Purpose Flour: ⅓ cup (43g)
- Kosher Salt: a tiny pinch
Lemon Icing Ingredients
For that extra zest, whip up a simple icing:
- Powdered Sugar: ½ cup (55g)
- Milk or Cream: ½ tablespoon
- Fresh Lemon Juice: ½ tablespoon
Now that you have all the components ready, you're just a few steps away from baking a scrumptious lemon blueberry loaf! For more details on the baking process, check out Butternut Bakery. Happy baking!
Step-by-step preparation of Lemon Blueberry Loaf
Making the lemon blueberry loaf is not just about baking; it's a delightful experience that fills your kitchen with luscious aromas and the promise of a sweet treat. Let's dive into the step-by-step process to create this refreshing loaf that’s perfect for any occasion.
Prepare the crumble topping
To start, let's whip up the crumble topping—it adds a delightful textural contrast to the moist loaf. In a small bowl, combine:
- 2 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
- ⅓ cup all-purpose flour
- A tiny pinch of kosher salt
Mix these ingredients together until crumbly, then place the mixture in the refrigerator while you prepare your lemon blueberry batter. This step is crucial; a cold crumble makes for a crispy topping when baked.
Preheat and prepare the loaf pan
Next, it's time to preheat your oven to 350°F (175°C). During this time, you can also prepare your loaf pan. Grease and line all sides of a 1lb loaf pan (8.5×4.5") with parchment paper for easy removal later on. Lining the pan is key—nobody wants a beautifully baked loaf stuck to the bottom!
Create the lemon blueberry batter
In the bowl of a stand mixer (or you can use a hand mixer), combine:
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (about 2 lemons)
Using your fingers, rub the sugar and zest together. This releases the oils from the lemon zest, amplifying the flavor! Next, add in:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Mix until combined. Now, with the mixer on medium-low speed, gradually add:
- ¾ cup room-temperature unsalted butter (softened)
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 2 tablespoons fresh lemon juice and
- ¼ cup milk (also room temperature)
These ingredients will create a rich and fluffy batter that’s truly worth the effort!
Fold in the blueberries
After the batter is well-mixed, it’s time for the pièce de résistance: the blueberries! Rinse and pick out any stems from 1 ½ cups of fresh blueberries. Toss them in 1 tablespoon of flour (this helps prevent them from sinking in the batter) and gently fold them into the batter. Be gentle here—overmixing can lead to a dense loaf!
Bake to golden perfection
Pour your batter into the prepared loaf pan and smooth the top. Sprinkle on some extra blueberries and then add your chilled crumble topping. Bake your lemon blueberry loaf in the preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (with a few moist crumbs). The edges should be golden brown, and the loaf will spring back when lightly touched.
Prepare and drizzle the lemon icing
Once your loaf is out of the oven and has cooled for about 45 minutes, it’s icing time! For the lemon icing, whisk together:
- ½ cup powdered sugar
- ½ tablespoon milk or cream
- ½ tablespoon fresh lemon juice
Adjust the consistency as needed; it should be thick yet drizzle-able. Once your loaf is completely cooled, drizzle the icing over the top for that sweet finishing touch.
Enjoy the refreshing and zesty lemon blueberry loaf with a friend or just keep it all for yourself—no judgment here!
Variations on Lemon Blueberry Loaf
Lemon Blueberry Loaf with Almonds
For a delightful twist, try adding sliced almonds to your lemon blueberry loaf. Almonds not only enhance the flavor profile but also introduce a satisfying crunch. Simply fold in about half a cup of almond slivers along with the blueberries for a nutty surprise in every bite. If you’re feeling adventurous, consider drizzling some almond extract into the batter for an even richer taste!
Gluten-Free Lemon Blueberry Loaf
If you’re following a gluten-free diet, there's no need to miss out on this delicious treat. Substitute the all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum or add a teaspoon of it to help with texture. The loaf will still come out moist and flavorful, providing that same delicious lemony experience you love.
Vegan Lemon Blueberry Loaf
Want to whip up a vegan version of the lemon blueberry loaf? It’s simpler than you think! Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). Use dairy-free butter or coconut oil, and swap the milk for almond or oat milk. Your vegan lemon blueberry loaf will be just as scrumptious and zesty, proving that delicious can be plant-based!
For more tips on alternative baking, check out this resource on vegan baking for further inspiration!
Cooking tips and notes for Lemon Blueberry Loaf
Tips for achieving the perfect texture
For a moist and tender lemon blueberry loaf, remember to keep your butter at room temperature for easy incorporation. Be gentle when folding in the blueberries; over-mixing can lead to a dense loaf. Using fresh blueberries is essential; you might also consider tossing them in a bit of flour to prevent them from sinking!
Common mistakes to avoid
Avoid measuring your flour directly from the bag; this can lead to using too much. Instead, spoon it into your measuring cup for more accurate results. Additionally, don’t skip allowing your loaf to cool completely before icing—it'll help the icing set beautifully rather than melt away. For an informative read on baking fundamentals, check out this great article on flour measurement.
Serving suggestions for Lemon Blueberry Loaf
Pairing with Morning Beverages
The lemon blueberry loaf is the perfect companion to your favorite morning beverages. Enjoy it with a steaming cup of coffee or a refreshing glass of iced tea to enhance its bright flavors. If you’re leaning towards something different, try pairing it with herbal tea, like chamomile or mint, which complements the citrus notes beautifully. For a cozy evening treat, a warm cup of chai also works wonders!
Ideal Occasions for Serving
This delightful loaf is versatile enough for any occasion. Serve it at brunch gatherings, picnics, or even as a light dessert after dinner. Think about surprising your friends with slices at your next book club meeting or offering it as a sweet treat at a workplace gathering. With its vibrant flavor and beautiful presentation, the lemon blueberry loaf is bound to impress!
Feel free to explore more serving suggestions and recipes to make every occasion special.
Time breakdown for Lemon Blueberry Loaf
Preparation time
Getting started with your lemon blueberry loaf is a breeze! You'll need about 20 minutes to gather your ingredients and prepare the batter, making it a perfect weekend project or a cheerful weekday treat.
Baking time
Once your batter is prepped, it’s time to pop it in the oven. Baking will take approximately 50 minutes to 1 hour. Your kitchen will smell incredible while it rises beautifully!
Cooling time
Patience pays off—allow your lemon blueberry loaf to cool for 45 minutes. This step ensures it holds its shape and is easier to slice, enhancing that delightful texture.
Total time
In total, you’re looking at a delightful commitment of around 2 hours and 5 minutes from start to finish. Trust us, the wait is worth every slice!
Ready to explore more about baking? Check out King Arthur Baking to unlock more tips and recipes!
Nutritional Facts for Lemon Blueberry Loaf
Calories Per Slice
Each slice of this delightful lemon blueberry loaf contains approximately 200 calories. This makes it a perfect afternoon treat when you're craving something sweet yet light.
Sugar Content
Keep an eye on the sweetness! Each slice has about 10 grams of sugar, a mix of natural sweetness from blueberries and added sugar. It’s indulgent without being overwhelming.
Protein and Other Nutrients
This loaf also provides 2 grams of protein per slice, along with beneficial nutrients like fiber and vitamins from the blueberries. For an extra health kick, pair it with a side of Greek yogurt for added protein!
Curious to learn more about the health benefits of blueberries? Check out this comprehensive guide from the USDA on fruit nutrition. Embracing the goodness of fruit can enhance any dessert experience!
FAQ about Lemon Blueberry Loaf
How should I store leftover lemon blueberry loaf?
If you’re lucky enough to have leftovers, you can store your lemon blueberry loaf at room temperature in an airtight container for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. If you prefer, you can also freeze it! Just slice the loaf, wrap each slice in plastic, and pop it in a freezer-safe bag. It’ll stay fresh for about three months—perfect for sweet cravings down the road!
Can I substitute frozen blueberries for fresh ones?
Absolutely! If fresh blueberries are hard to come by, frozen ones will work just fine in your lemon blueberry loaf. Just remember to toss them in a bit of flour before folding them into the batter. This simple trick helps prevent the blueberries from sinking to the bottom of your loaf.
What can I use instead of eggs in the recipe?
If you're looking to make a vegan version or can't have eggs, you can substitute each egg with ¼ cup of unsweetened applesauce or a flaxseed meal. To make a flax egg, stir one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens, and voila! You have your egg replacement.
Conclusion on Lemon Blueberry Loaf
Why You Should Make Lemon Blueberry Loaf Today
If you haven't already, now is the perfect time to whip up this delightful lemon blueberry loaf! Simple to make and bursting with fresh flavors, it’s a treat that everyone will love. Whether for breakfast, dessert, or an afternoon snack, this loaf brings a cheerful twist to any occasion. Plus, the aroma of lemon and blueberries baking will fill your home with warmth, making it an irresistible choice for your next baking adventure!
Lemon Blueberry Loaf
Equipment
- 1-Pound Loaf Pan
Ingredients
Crumble
- 2 tablespoon unsalted butter melted
- 3 tablespoon granulated sugar
- ⅓ cup all purpose flour (43g)
- 1 pinch kosher salt
Lemon Blueberry Loaf
- 1 cup granulated sugar (200g)
- 2 tablespoon fresh lemon zest (about 2 lemons)
- 1 ½ cups all purpose flour (195g), plus 1 tablespoon for blueberries
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temp
- 1 teaspoon vanilla extract
- 3 large eggs room temp
- 2 tablespoon fresh lemon juice (about 1 lemon)
- ¼ cup milk room temp (60g)
- 1 ½ cups fresh blueberries (215g), plus a handful for topping
Lemon Icing
- ½ cup powdered sugar (55g)
- ½ tablespoon milk or cream
- ½ tablespoon fresh lemon juice
Instructions
Crumble
- Mix together all of the ingredients in a small bowl.
- Place in the refrigerator while we make the batter.
Lemon Blueberry Loaf
- Preheat the oven to 350F and grease and line all sides of a 1lb loaf pan (8.5×4.5″).
- In the bowl of a stand mixer with the paddle attachment (a hand mixer can also be used), add the sugar and zest. Using your fingers, rub the two together to release even more lemon flavor.
- Now add in the flour, baking powder, and salt. Mix to combine.
- With the mixer running on medium low speed, drop in the softened butter 1 tablespoon at a time.
- Mix until it turns crumbly but you can no longer see any lumps of butter.
- Scrape down the bowl and mix in the vanilla, followed by the eggs one at a time.
- Then mix in the lemon juice followed by the milk.
- Remove the bowl from the mixer and scrape down the bowl to make sure there’s no unmixed bits at the bottom.
- For the blueberries, pick out any stems and rinse with water. Then toss with 1 tablespoon of flour. The flour should easily stick to the wet berries, creating a coating of flour around each berry.
- Toss the berries into the batter and gently fold them in. Fold just enough to evenly distribute.
- Pour the batter into the prepped loaf pan and spread even. Top with a handful of extra berries, followed by a layer of the chilled crumble.
- Bake for 50 min – 1 hour or until a toothpick in the center comes out clean with a few moist crumbs. The loaf should also appear golden around the edges and puffed up in the center.
- Allow the loaf to cool for about 45 minutes at room temperature.
Lemon Icing
- Once the loaf has cooled, make the lemon icing.
- Whisk together all of the ingredients until it turns into a glue-like consistency. If it’s too thick, mix in an extra bit of liquid. If it’s too fluid, mix in another spoonful of sugar.
- Lift the loaf out of the pan and drizzle with the icing.
- Now slice and enjoy!
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