Lemon Blueberry Loaf
Lemon Blueberry Loaf is a delightful and refreshing treat that combines the tangy flavor of lemon with sweet, juicy blueberries. This simple loaf cake is perfect for breakfast, a snack, or dessert. It’s moist, fluffy, and bursting with flavor, making it a wonderful addition to any gathering or a cozy day at home.
Why Make This Recipe
This recipe is easy to follow and requires simple ingredients you might already have in your kitchen. The combination of lemon and blueberries makes this loaf not only delicious but also vibrant and bright in flavor. It’s great for impressing guests or for enjoying a slice with your morning coffee. Plus, it’s versatile—perfect on its own or with a pat of butter.
How to Make Lemon Blueberry Loaf
Ingredients:
- 1 1⁄2 cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- 1⁄2 tsp salt
- 1⁄2 tsp vanilla
- 1 cup blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy.
- Add the yogurt (or sour cream), vanilla, lemon zest, and lemon juice to the egg mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Lemon Blueberry Loaf
Slice the Lemon Blueberry Loaf into thick pieces and serve it plain or with a smear of butter for an extra touch. It pairs beautifully with coffee or tea. You can also serve it warm or at room temperature, depending on your preference.
How to Store Lemon Blueberry Loaf
To store the Lemon Blueberry Loaf, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week, or freeze it for up to 3 months. Just be sure to thaw it completely before serving.
Tips to Make Lemon Blueberry Loaf
- Make sure the ingredients are at room temperature for the best results.
- Do not overmix the batter; gentle folding is key to a light and fluffy loaf.
- You can dust the blueberries with a little flour before adding them to prevent them from sinking in the batter.
Variation
You can easily customize this recipe by adding nuts like walnuts or pecans. For a different flavor, try using raspberries instead of blueberries, or add poppy seeds for a bit of crunch.
FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just fold them in frozen without thawing to avoid dyeing the batter.
Q: Can I use another type of yogurt?
A: Absolutely! You can use Greek yogurt or any flavored yogurt you like. Keep in mind that flavored yogurt may change the overall taste of the loaf.
Q: How do I know when the loaf is done baking?
A: Insert a toothpick in the center of the loaf; if it comes out clean or with just a few crumbs, it’s ready! If it has wet batter on it, bake for a few more minutes and check again.
