Brighten your day with the irresistible combination of zesty lemon and juicy blueberries in our Lemon Blueberry Loaf. This delightful loaf captures the essence of summer with bursts of citrusy freshness and the sweet allure of blueberries. Whether enjoyed with a cup of tea, as a brunch centerpiece, or as a delightful dessert, this moist and flavorful loaf promises a slice of sunshine in every bite. Embrace the simplicity of baking and savor the joy of this Lemon Blueberry Loaf.
Exciting Story: In our kitchen, where the aroma of freshly baked goods dances through the air, the inspiration for our Lemon Blueberry Loaf unfolded. Picture the joy of combining the tangy brightness of lemons with the juicy sweetness of blueberries, creating a loaf that’s as visually appealing as it is delicious. As we sliced into this delightful creation, it quickly became a staple at breakfasts, brunches, and any occasion that called for a touch of citrusy sweetness. Now, we’re thrilled to share this recipe, inviting you to infuse your kitchen with the vibrant flavors of summer through our Lemon Blueberry Loaf.
Why This Slice of Sunshine: Lemon Blueberry Loaf: Unveiling Why This Recipe Is a Must-Try Citrus Delight!
Selling Points:
- Lemon Burst: Experience the vibrant and zesty flavor of fresh lemons that brightens up every bite.
- Juicy Blueberries: Enjoy the sweet and juicy bursts of blueberries that add a delightful texture to the soft loaf.
- Moist and Tender: This loaf is perfectly moist and tender, making it a satisfying treat for any time of the day.
- Simple Elegance: Elevate your baking with a recipe that combines simplicity and elegance, creating a stunning loaf that’s as pleasing to the eyes as it is to the taste buds.
Notes:
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
- Ensure the blueberries are completely dry to prevent excess moisture in the batter.
- Store the cooled loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Toss them in a little flour to prevent them from sinking to the bottom of the batter.
Can I add a glaze to the loaf?
Absolutely! A simple lemon glaze made with powdered sugar and lemon juice would add an extra layer of sweetness and tanginess.
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract, but reduce the amount as it is more concentrated. Start with 1 teaspoon and adjust to taste.
Embrace the citrusy delight of summer with our Lemon Blueberry Loaf – a recipe that transforms simple ingredients into a slice of sunshine. Share this delightful loaf with friends, family, or savor it quietly with a cup of tea. Bake, slice, enjoy, and let the refreshing flavors of lemon and blueberry brighten your day!
Blueberry Lemon Loaf
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1/2 cups 1/2 all-purpose flour
teaspoon baking powder
/4 teaspoon baking soda
/4 teaspoon salt
/2 cup unsalted butter, softened
cup granulated sugar
large eggs
teaspoon vanilla extract
tablespoon lemon zest (from about 2 lemons)
/4 cup fresh lemon juice
/2 cup buttermilk
cup fresh blueberries, washed and dried
Powdered sugar, for dusting (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a small bowl, combine lemon zest and lemon juice.
- Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Fold in the lemon zest and juice mixture until just combined.
- Gently fold in the fresh blueberries, taking care not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
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