Introduction
If you’re looking for a delightful treat that combines the refreshing zest of lemon with the juicy sweetness of blueberries, look no further than this Lemon Blueberry Loaf with Lemon Glaze. Picture a warm slice of cake that boasts a perfectly moist crumb, bursting with vibrant berries and a bright, tangy finish. This loaf is not just a feast for the eyes; it’s a delightful experience for the taste buds, making it perfect for breakfast, a midday snack, or a cozy dessert. Let’s dive into how to make this lovely loaf that will surely brighten your day!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, airy, and fluffy — about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow this by mixing in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined. Be careful not to overmix!
- Gently fold in the fresh blueberries, being cautious to avoid breaking them.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until the mixture is smooth and glossy.
- Drizzle the glaze over the cooled loaf for that extra burst of lemony goodness!
Notes or Tips
- For even more lemon flavor, you can add extra lemon zest to the glaze.
- This loaf can be stored at room temperature for up to 3 days in an airtight container, or frozen for up to 3 months. Just thaw it before serving!
- Feel free to substitute the blueberries with raspberries or cranberries for a twist on this classic recipe.
Cooking Techniques
Creaming the butter and sugar properly is crucial as it incorporates air into the mixture, resulting in a light and fluffy loaf. Additionally, folding in the blueberries gently helps to maintain their shape and ensures a beautiful presentation. Always use fresh ingredients for the best flavor and texture in every bite!
FAQ
- Can I use frozen blueberries?
No problem at all! Just make sure to toss them in a little flour before folding them into the batter to prevent them from sinking. - What can I do if I don’t have buttermilk?
You can create a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it curdles. - How can I make this loaf gluten-free?
Try using a 1:1 gluten-free baking flour instead of all-purpose flour for a gluten-free version.
Conclusion
This Lemon Blueberry Loaf with Lemon Glaze is more than just a recipe; it’s a slice of sunshine! With its zesty flavors and mouthwatering sweetness, it’s bound to become a favorite in your household. Whether you’re sharing it with loved ones or enjoying a quiet moment with a slice and a cup of tea, each bite is sure to bring a smile. Happy baking!