I have fond memories of baking this loaf with my grandmother on lazy Sunday afternoons. Her kitchen would be filled with the warm aroma of lemon and blueberries, mingling with the chatter and laughter of family. The process was always as enjoyable as the end result, and the final product—a soft, tangy loaf with bursts of fresh blueberries—was the perfect accompaniment to our afternoon tea. Whether you’re reminiscing about family gatherings or just looking for a delightful recipe to brighten your day, this Lemon Blueberry Loaf will not disappoint.
Ingredients
1½ cups all-purpose flour, plus an additional 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soft unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons lemon peel
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
Directions
1. Preparation
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the perfect temperature for even baking.
Prepare the Loaf Pan: Grease a 9″ x 5″ loaf pan with butter or non-stick spray, and lightly dust it with flour. This helps to ensure that the loaf doesn’t stick to the pan after baking and makes for an easier release.
2. Mix Dry Ingredients
Combine Flour, Baking Powder, and Salt: In a medium mixing bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mixing these dry ingredients ensures that the baking powder and salt are evenly distributed throughout the flour.
Set Aside: Set the bowl aside while you prepare the wet ingredients.
3. Cream Butter and Sugar
Cream Together: In a large mixing bowl, use a hand mixer or stand mixer to beat 1/3 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy. This process incorporates air into the mixture, giving the loaf its tender texture.
Consistency Check: The mixture should have a pale, creamy appearance. Be sure to scrape down the sides of the bowl to ensure all ingredients are well combined.
4. Incorporate Eggs, Lemon Zest, and Juice
Add Eggs: Beat in 2 large eggs, one at a time, into the butter and sugar mixture. Ensure each egg is fully incorporated before adding the next. This helps to create a smooth batter and maintains the structure of the loaf.
Add Lemon Zest and Juice: Stir in 2 teaspoons of lemon peel (zest) and 2 tablespoons of fresh lemon juice. These add the zesty flavor that pairs so beautifully with the blueberries.
5. Combine Dry and Wet Ingredients
Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup of milk. Begin and end with the flour mixture. This technique helps to maintain the batter’s smooth consistency and avoids overmixing, which could result in a dense loaf.
Mix Until Just Combined: Stir the mixture until just combined. It’s important not to overmix at this stage; a few lumps are fine.
6. Prepare the Blueberries
Toss Blueberries with Flour: In a small bowl, toss 1 cup of fresh or frozen blueberries with 1 tablespoon of flour. This step helps prevent the blueberries from sinking to the bottom of the loaf during baking.
Fold Blueberries into Batter: Gently fold the floured blueberries into the batter. Use a spatula to carefully incorporate them without overworking the batter.
7. Pour Batter into Pan
Transfer to Loaf Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure an even surface, which helps the loaf bake evenly.
8. Bake the Loaf
Bake Until Golden Brown: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. The loaf is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Check for Doneness: Oven temperatures can vary, so start checking the loaf a few minutes before the minimum baking time to avoid overbaking.
9. Cool and Serve
Cool in Pan: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. This cooling period helps the loaf set and makes it easier to remove from the pan.
Transfer to Wire Rack: Carefully transfer the loaf to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
Variations and Substitutions
Fruit Variations: While blueberries are a classic choice, you can substitute them with raspberries, blackberries, or even chopped strawberries. Each fruit offers a different flavor profile and can be equally delicious.
Gluten-Free Option: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour. Make sure the baking powder and other ingredients are also gluten-free.
Dairy-Free Version: Substitute the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. Ensure the butter is replaced with a non-dairy option if needed.
Add-Ins: Enhance the loaf with a handful of chopped nuts, such as walnuts or pecans, or sprinkle a bit of coarse sugar on top before baking for a crunchy, sweet crust.
Conclusion
The Lemon Blueberry Loaf with Lemon Glaze is more than just a loaf; it’s a slice of sunshine. With its tender crumb, tangy lemon flavor, and bursts of juicy blueberries, it’s a delightful treat that perfectly captures the essence of summer. Whether you’re enjoying it with a cup of tea, serving it at a brunch, or simply savoring a slice as a snack, this loaf offers a comforting and flavorful experience.
Baking this loaf is not only a rewarding experience but also a way to bring a touch of joy and sweetness into your home. Its straightforward preparation and irresistible taste make it a go-to recipe for any occasion. So, gather your ingredients, follow these steps, and indulge in a delicious homemade treat that’s sure to become a favorite in your baking repertoire. Enjoy every bite of this delightful lemon blueberry loaf!
