Oh my goodness, let me tell you about my absolute favorite treat—this lemon blueberry loaf with lemon glaze! It’s like sunshine in a slice! The combination of zesty lemon and sweet, juicy blueberries is just heavenly. I remember the first time I baked this; the smell wafted through my kitchen, and I could hardly wait for it to cool before diving in. This loaf is perfect for brunches, afternoon tea, or even a cozy night in. Plus, it makes a fantastic gift for friends or family. I love how simple it is to whip up, yet it looks and tastes like a bakery masterpiece. Trust me, once you try this, you’ll want to bake it again and again!
Ingredients for Lemon Blueberry Loaf with Lemon Glaze
Gather these simple ingredients, and you’ll be on your way to baking a delightful lemon blueberry loaf that’s bursting with flavor!
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup milk
- 1 cup fresh blueberries
Don’t skimp on the fresh blueberries—they’re the stars of this loaf! And that lemon zest? It adds such a vibrant kick that you’ll be dreaming about it long after the last slice is gone. Happy baking!
How to Prepare Lemon Blueberry Loaf with Lemon Glaze
Alright, let’s get down to the fun part—making this mouthwatering lemon blueberry loaf! I promise, it’s easier than it sounds, and I’m here to guide you through every step.
Preparing the Oven and Loaf Pan
First things first, preheat your oven to 350°F (175°C). This is super important because a hot oven is key for that perfect rise! While it’s warming up, grab a loaf pan and grease it with a bit of butter or cooking spray, then dust it lightly with flour. This will help your loaf slide right out after baking—no one likes a loaf that sticks!
Mixing the Dry Ingredients
Next up, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial! Make sure everything is well combined; it helps the loaf rise evenly without any weird lumps. I like to give it a good whisk for about 30 seconds—just enough to incorporate all those dry ingredients.
Creaming Butter and Sugar
Now, in a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. I’m talking about a good 3-5 minutes of mixing—this is where the magic happens! Once you see that lovely fluffy texture, add in the eggs, fresh lemon juice, and lemon zest. Mix until it’s all combined and creamy—oh, that smell is heavenly!
Combining Ingredients
Here comes the fun part! You’ll want to alternately add the dry ingredients and milk to the butter mixture. Start with about a third of the flour mixture, then pour in half the milk, mix it until just combined, and repeat until everything is in there. Be gentle when you fold in those luscious blueberries at the end—this keeps them from bursting and turning your batter blue. Just a few folds until they’re evenly distributed is all you need!
Baking the Loaf
Pour that beautiful batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and let it bake for 50-60 minutes. You can tell it’s done when a toothpick inserted in the center comes out clean—no gooey batter should cling to it! Once it’s out, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, the wait will be worth it!
Tips for Success
To make sure your lemon blueberry loaf turns out perfectly every time, here are a few tips from my baking adventures! First, always use fresh blueberries for the best flavor and texture. If you can’t find fresh ones, frozen will work—just toss them in a little flour to prevent them from sinking in the batter.
For an extra burst of lemony goodness, consider adding a teaspoon of lemon extract to the batter. And if you’re looking to lighten it up, you can substitute half of the butter with applesauce. Just remember, the loaf will be a bit denser.
Once baked, store any leftovers in an airtight container at room temperature for up to three days. You can also freeze slices for a quick treat later on—just wrap them individually in plastic wrap and pop them in a freezer bag. Happy baking!
Nutritional Information Disclaimer
Just a quick note, my friends! The nutritional information for this lemon blueberry loaf with lemon glaze can vary based on the specific ingredients and brands you use. So while I’ve provided some general guidelines, it’s always a good idea to check the labels of your ingredients for the most accurate info. Remember, cooking and baking are about enjoying the process and the flavors, so don’t stress too much over the numbers!
FAQ About Lemon Blueberry Loaf with Lemon Glaze
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this lemon blueberry loaf. Just toss them in a little flour before folding them into the batter to help prevent them from sinking. You’ll still get that burst of juicy goodness!
How do I store leftover loaf?
To keep your lemon blueberry loaf fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to save some for later, you can freeze individual slices wrapped in plastic wrap. They make for a perfect quick treat when the craving strikes!
Can I make this loaf ahead of time?
Definitely! In fact, this lemon blueberry loaf tastes even better the next day as the flavors have more time to mingle. You can bake it a day in advance and let it sit at room temperature, covered. Just don’t glaze it until you’re ready to serve!
What can I use instead of lemon juice?
If you don’t have fresh lemon juice, you can substitute it with bottled lemon juice. Just keep in mind that fresh lemon juice adds a brighter flavor. Alternatively, a bit of vinegar mixed with water can provide a similar acidity, but I recommend sticking with lemon for the best results!
Can I add nuts to the recipe?
Of course! If you love a bit of crunch, feel free to add in some chopped nuts like walnuts or pecans. Just mix them in gently along with the blueberries for a delightful texture contrast. Happy baking!
Why You’ll Love This Recipe
- It’s quick and easy to whip up, making it perfect for busy days!
- The combination of lemon and blueberries creates a refreshing flavor that’s absolutely irresistible.
- This loaf is super moist, thanks to the perfect balance of ingredients.
- It’s versatile—enjoy it as a dessert, snack, or even for breakfast!
- The tangy lemon glaze adds an extra zing that takes it over the top.
- It’s a fantastic treat to share with friends or bring to gatherings.
- Leftovers (if there are any!) keep well and taste even better the next day.
Serving Suggestions
This lemon blueberry loaf with lemon glaze is so versatile and pairs beautifully with a variety of accompaniments! Here are some of my favorite serving suggestions:
- A dollop of whipped cream on the side for a touch of creaminess.
- Freshly brewed tea or coffee to complement the citrusy flavors.
- A scoop of vanilla ice cream for a delightful dessert experience.
- Serve it with a light fruit salad for a refreshing brunch option.
- Top with extra blueberries for a beautiful presentation.
Enjoy it however you like, and let the flavors shine!
Z nadrukami
Lemon Blueberry Loaf with Lemon Glaze: 5 Irresistible Tips
- Całkowity Czas: 75 minutes
- Ustępować: 1 loaf 1x
- Dieta: Wegańskie
Opis
A moist and flavorful lemon blueberry loaf topped with a tangy lemon glaze.
Składniki
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup milk
- 1 cup fresh blueberries
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs, lemon juice, and lemon zest. Mix well.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour.
- Fold in blueberries gently.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before glazing.
Uwagi
- Store leftovers in an airtight container.
- Can be made a day ahead for better flavor.
- Use fresh blueberries for best results.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 60 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 210
- Cukier: 15g
- Sód: 150mg
- Kwasy: 8g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 32g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 40mg
Słowa kluczowe: lemon blueberry loaf, lemon glaze, dessert, baking
