Table of Contents
- Key Takeaways
- Why You’ll Love This Blueberry Lemon Loaf
- The Perfect Balance of Sweet and Tangy
- How to Achieve the Best Texture
- Pairing Suggestions for Your Blueberry Lemon Loaf
- Storage and Freezing Tips
- Notes & Tips
Key Takeaways
This Blueberry Lemon Loaf is an easy and delicious baked treat that balances sweet blueberries with a tangy lemon flavor. It’s perfect for breakfast, brunch, or an afternoon snack. With simple ingredients and minimal effort, this loaf is great for both beginner and experienced bakers.
Why You’ll Love This Blueberry Lemon Loaf
At Betty Cooks, we believe that simple, homemade baked goods bring comfort and joy to any home. This blueberry lemon loaf is a prime example of a perfect homemade treat. The combination of fresh blueberries and lemon creates a refreshing and delightful flavor that everyone will love.
The Perfect Balance of Sweet and Tangy
The natural sweetness of fresh blueberries pairs beautifully with the zesty tartness of lemon in this loaf. The blueberries burst as they bake, creating little pockets of juicy sweetness, while the lemon zest and juice brighten up the flavors. If you love citrusy desserts, this blueberry lemon loaf will quickly become one of your favorites.
How to Achieve the Best Texture
The secret to a light and fluffy blueberry lemon loaf is using the right mixing technique. Creaming the butter and sugar together properly ensures a soft crumb, while folding in the blueberries gently prevents them from sinking to the bottom. A dash of vanilla extract enhances the overall flavor profile, making this loaf even more irresistible.
Pairing Suggestions for Your Blueberry Lemon Loaf
This delicious blueberry lemon loaf pairs wonderfully with a hot cup of tea or coffee. For an extra treat, try serving it with a dollop of whipped cream or a drizzle of lemon glaze. Whether you’re enjoying it as a morning pick-me-up or an afternoon snack, this loaf is sure to be a delightful addition to your day.
Storage and Freezing Tips
To keep your blueberry lemon loaf fresh, store it in an airtight container at room temperature for up to three days. If you’d like to keep it for longer, wrap it tightly in plastic wrap and freeze it for up to three months. When ready to enjoy, simply thaw at room temperature for a few hours.
Notes & Tips
- Use fresh or frozen blueberries, but if using frozen, do not thaw them before mixing into the batter.
- A simple lemon glaze made with powdered sugar and lemon juice adds an extra layer of flavor.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest.
Blueberry Lemon Loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, lemon zest, and lemon juice.
- Alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour.
- Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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