Of course! A Lemon Blueberry Loaf is a classic, beloved treat. It’s moist, tender, bursting with juicy berries, and topped with a tangy lemon glaze. It’s the perfect balance of sweet and bright.
Here is a detailed, fail-proof recipe that will give you a bakery-quality loaf.
The Ultimate Lemon Blueberry Loaf
This recipe creates a dense, moist, and buttery pound-cake-like loaf, packed with blueberries and a double dose of lemon.
Yields: 1 standard 9×5 inch loaf
Prep time: 20 minutes
Bake time: 50-70 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 (115g) unsalted butter, softened to room temperature
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· ½ cup (120ml) whole milk or plain Greek yogurt* (Yogurt makes it extra moist and adds a slight tang.) · 1 ½ cups (210g) fresh blueberries* (**If using frozen, do not thaw. Toss in 1 tbsp of the flour mixture to prevent sinking.)
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:
Step 1: Prepare and Preheat
· Preheat your oven to 350°F (175°C).
· Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.
Step 2: Make the Lemon Sugar
· In a small bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together for a minute. This releases the lemon oils and infuses the sugar with incredible flavor.
Step 3: Combine Dry Ingredients
· In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 4: Coat the Blueberries
· Take about 1 tablespoon of the dry flour mixture and toss it with the blueberries in a separate small bowl. This light coating helps prevent them from sinking to the bottom of the loaf during baking.
Step 5: Cream Butter and Sugar
· In a large bowl, using an electric mixer or a stand mixer with the paddle attachment, cream the softened butter and the lemon sugar together on medium speed until light, pale, and fluffy (about 2-3 minutes).
Step 6: Add Wet Ingredients
· Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
· Mix in the vanilla extract.
Step 7: Combine Wet and Dry
· With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk (or yogurt) in two parts, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Step 8: Fold in Blueberries
· Gently fold in the flour-coated blueberries with a spatula until evenly distributed.
Step 9: 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).
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
Step 10: Cool Completely
· Let the loaf cool in the pan on a wire rack for about 20 minutes. Then, using the parchment paper overhang, lift the loaf out of the pan and place it directly on the wire rack to cool completely. This is crucial! If you glaze it while it’s warm, the glaze will melt and slide right off.
Step 11: Make the Glaze and Serve
· While the loaf cools, whisk the sifted powdered sugar and 2 tablespoons of lemon juice together. Add more lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency.
· Once the loaf is completely cool, drizzle the glaze over the top. Let the glaze set for 10-15 minutes before slicing.
Pro Tips for the Perfect Loaf
· Room Temperature Ingredients: Using room temperature eggs, butter, and milk is key for a smooth, well-emulsified batter that rises evenly.
· Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, leading to a tough, dense loaf.
· The Blueberry Sink-Prevention Method: Coating the berries in flour is the best trick, but you can also reserve a handful of berries to press into the top of the batter right before baking. This ensures a beautiful, berry-filled top.
· The “Poke and Soak” Trick (Optional): For an extra lemony punch, while the loaf is still warm from the oven, poke holes all over the top with a skewer. Brush it with a mixture of 2 tablespoons of lemon juice and 1 tablespoon of sugar. This adds moisture and intense flavor.
Enjoy your beautifully moist, tangy, and sweet Lemon Blueberry Loaf! It’s perfect for breakfast, an afternoon snack, or dessert.