Description
This moist and flavorful Lemon Blueberry Loaf is a delightful treat perfect for breakfast, brunch, or dessert. The combination of fresh blueberries and zesty lemon creates a refreshing taste, complemented by a tangy lemon glaze that adds the perfect finishing touch. Easy to prepare and baked to golden perfection, this loaf is sure to become a favorite in your kitchen.
Ingredients
Scale
For the Loaf:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup plain yogurt or sour cream
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, tossed with 1 teaspoon flour
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan and, if desired, line it with parchment paper to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and eggs until the mixture is light and smooth. Then add the plain yogurt or sour cream, vegetable oil, fresh lemon zest, fresh lemon juice, and vanilla extract, whisking until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently just until no dry streaks remain to avoid overmixing and to keep the loaf tender.
- Add Blueberries: Gently fold in the flour-coated fresh blueberries with care to prevent them from breaking and discoloring the batter.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
- Make the Lemon Glaze: Whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until the glaze is smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaf. Slice and serve fresh for the best flavor and texture.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture and color bleeding.
- For an intensified lemon flavor, add an additional tablespoon of fresh lemon zest to the glaze.
- Ensure eggs are at room temperature for better incorporation and texture.
- Use parchment paper to make removal from the pan easier and to avoid sticking.
