Easy Blueberry Lemon Loaf: Moist and Flavorful Quick Bread Recipe
Easy Blueberry Lemon Loaf: Moist and Flavorful Quick Bread Recipe
This delightful blueberry lemon loaf combines the bright, zesty flavor of fresh lemon with sweet, juicy blueberries in a moist and tender quick bread. Perfect for brunch, afternoon tea, or as a simple homemade dessert, this recipe is incredibly easy to make and delivers bakery-quality results every time. The combination of citrus and berries creates a refreshing flavor profile that’s both comforting and sophisticated.
Ingredients
For the Loaf:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. In a small bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
Step 3: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined – do not overmix.
Step 4: Prepare Blueberries
Toss the fresh blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the loaf. Gently fold the coated blueberries into the batter.
Step 5: Bake the Loaf
Pour the 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. If the top is browning too quickly, cover it loosely with aluminum foil.
Step 6: Cool and Glaze
Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.
Expert Tips
- Use room temperature ingredients: This ensures even mixing and a better texture
- Don’t overmix: Mix until just combined to avoid a tough loaf
- Prevent blueberry sinking: Coating blueberries in flour is crucial
- Test for doneness: Use a toothpick – it should come out clean
- Cool completely: This allows the flavors to develop fully
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but do not thaw them first. Coat frozen blueberries in flour and fold them directly into the batter to prevent color bleeding.
How should I store this loaf?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. The results may vary slightly in texture.
What can I substitute for the lemon glaze?
You can skip the glaze or use a simple powdered sugar and milk glaze instead for a less tart topping.
Easy Blueberry Lemon Loaf: Moist and Flavorful Quick Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal. In a small bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined – do not overmix.
- Toss the fresh blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the loaf. Gently fold the coated blueberries into the batter.
- Pour the 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. If the top is browning too quickly, cover it loosely with aluminum foil.
- Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.
