A perfectly baked loaf that’s soft, flavorful, and bursting with freshness—what’s not to love about a Lemon Blueberry Loaf? Whether you’re enjoying a lazy afternoon or celebrating a special occasion, this recipe delivers the perfect balance of tart lemon, sweet blueberries, and a rich, buttery crumb. With a sweet glaze that takes it over the top, this loaf is the ideal snack, breakfast bread, or dessert to wow your friends and family. Let’s dive into how you can make this vibrant loaf at home!
Why You’ll Love This Lemon Blueberry Loaf
- Flavorful and Refreshing: The combination of tangy lemon and sweet blueberries makes each bite a burst of fresh flavor.
- Moist and Tender: Thanks to the mix of butter and milk, the bread is perfectly moist and soft.
- Perfect for Any Occasion: Whether it’s a weekend brunch, an afternoon treat, or a dessert for a party, this loaf fits any event.
- Easy to Make: With simple ingredients and straightforward steps, this loaf is a breeze to bake, even for beginners.
Ingredients for Lemon Blueberry Loaf
Lemon Blueberry Bread:
- 1 cup white sugar (adds sweetness)
- ⅓ cup melted butter (for richness and moisture)
- 2 large eggs (for structure)
- 3 tablespoons lemon juice (adds tanginess)
- 1 ½ cups all-purpose flour (the base of your loaf)
- 1 teaspoon baking powder (helps the loaf rise)
- 1 teaspoon salt (balances the sweetness)
- ½ cup milk (for a smooth batter)
- 1 cup fresh or frozen blueberries (adds fruity sweetness)
- ½ cup chopped walnuts (optional, for crunch and flavor)
- 2 tablespoons grated lemon zest (for an extra lemony kick)
Glaze Topping:
- ¼ cup white sugar (to sweeten the glaze)
- 2 tablespoons lemon juice (to make the glaze tangy)
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan with butter or non-stick spray. This ensures the loaf comes out easily once it’s baked.
2. Mix the Wet Ingredients
In a large mixing bowl, beat together sugar, melted butter, eggs, and lemon juice. Use a whisk or electric mixer to combine the ingredients until smooth and fluffy. This will create a rich, flavorful base for the loaf.
3. Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
4. Alternate Adding Dry Ingredients and Milk
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start by adding a third of the dry ingredients, followed by half of the milk, mixing after each addition. Repeat until everything is combined, but don’t overmix to keep the loaf tender.
5. Fold in the Blueberries and Walnuts
Gently fold in the blueberries, walnuts (if using), and lemon zest. Be careful not to crush the blueberries—this will keep the loaf light and fluffy.
6. Bake the Loaf
Pour the batter into the prepared loaf pan and spread it evenly. Place the pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and firm to the touch.
7. Cool the Loaf
Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. This allows the loaf to set and prevents it from becoming soggy.
8. Prepare the Glaze
While the loaf cools, make the glaze by stirring together white sugar and lemon juice in a small bowl. Stir until the sugar is fully dissolved and the glaze is smooth.
9. Glaze the Loaf
Once the loaf has cooled, drizzle the glaze over the top, allowing it to soak into the bread for extra flavor. The glaze adds a glossy finish and an extra punch of lemony sweetness.
10. Serve & Enjoy
Slice the loaf into thick pieces and serve! It pairs beautifully with a cup of tea or coffee for a delightful afternoon snack. This bread also makes a great gift when wrapped in parchment paper and tied with a ribbon.
Tips & Variations
- For a Dairy-Free Version: Swap the butter for coconut oil or another dairy-free butter substitute, and use almond or oat milk.
- Add a Twist: If you love lemon, add more lemon zest to the batter, or try using blueberry preserves mixed into the batter for extra flavor.
- Make it a Muffin: If you prefer individual servings, pour the batter into a muffin tin and bake for about 20-25 minutes, or until golden.
- Frozen Blueberries: If using frozen blueberries, don’t thaw them beforehand, as this can cause them to leak into the batter and affect the texture.
Serving Suggestions
This Lemon Blueberry Loaf is a delightful treat on its own, but it pairs wonderfully with a cup of tea, a dollop of whipped cream, or a scoop of vanilla ice cream for a more indulgent dessert.
FAQs
Can I use other fruits in this recipe?
Yes, you can swap out the blueberries for other berries like raspberries, blackberries, or strawberries. Just ensure the fruit is fresh or frozen to maintain the loaf’s moist texture.
How do I store leftovers?
Store leftover loaf slices in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for up to 3 months. To thaw, simply leave them at room temperature for a few hours.
Can I make the glaze ahead of time?
Yes! The glaze can be made in advance and stored in the refrigerator. Just give it a quick stir before using.
Conclusion
This Lemon Blueberry Loaf is the perfect balance of sweet and tangy flavors, with the freshness of blueberries and the brightness of lemon shining through in every bite. Whether you’re baking it for a special occasion, a weekend treat, or just because, it’s sure to be a hit. With its easy preparation and delicious results, this loaf is bound to become one of your favorite go-to recipes.