Lemon Blueberry Loaf with Lemon Glaze
Lemon Blueberry Loaf with Lemon Glaze is a delightful treat that brings together the tangy flavor of fresh lemons and the sweetness of juicy blueberries. This moist and tender loaf is perfect for breakfast, an afternoon snack, or even dessert. Each bite is bursting with flavor, making it a favorite among family and friends.
Why Make This Recipe
Making Lemon Blueberry Loaf with Lemon Glaze is an excellent choice for several reasons. First, it’s easy to prepare, making it perfect even for beginner bakers. Second, it’s a delicious way to use fresh blueberries, especially during the summer months when they are in season. Additionally, the bright lemon glaze adds an irresistible shine and extra flavor that elevates the loaf. Ultimately, it’s a charming recipe that can brighten up any day!
How to Make Lemon Blueberry Loaf
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 TBSP freshly squeezed lemon juice
- 2 tsps freshly grated lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 cup blueberries (fresh or frozen)
For the Lemon Glaze:
- 2 TBSP melted butter
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 TBSP freshly squeezed lemon juice
Directions:
- Preheat the oven to 350 degrees F and prepare a 9×5 inch loaf pan by lining it with parchment paper or lightly spraying it with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
- Using an electric mixer, blend melted butter, sugar, vanilla, eggs, lemon zest, and lemon juice until combined.
- On a low speed, alternately add the flour mixture and milk, mixing until just combined. Avoid overmixing.
- Gently fold in the blueberries into the batter.
- Transfer the batter to the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 15 minutes before moving it to a serving platter.
- For the Lemon Glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla. If the glaze is too thick, add additional lemon juice, a teaspoon at a time, until it reaches a pourable consistency.
- Drizzle the glaze over the warm loaf, allowing it to soak in before serving.
- The loaf can be stored in an airtight container for 2-3 days. For longer storage, refrigerate.
How to Serve Lemon Blueberry Loaf
Lemon Blueberry Loaf can be enjoyed in many different ways. Serve it warm with a cup of tea or coffee for breakfast or an afternoon snack. You can also slice it and add a dollop of whipped cream for dessert. It’s a versatile loaf that pairs well with many flavors and beverages!
How to Store Lemon Blueberry Loaf
Store the Lemon Blueberry Loaf in an airtight container at room temperature for 2-3 days. If you want it to last longer, you can refrigerate it. Make sure to wrap it well to keep it fresh. You can also slice and freeze the loaf for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it.
Tips to Make Lemon Blueberry Loaf
- Make sure the eggs and milk are at room temperature before mixing; this helps create a lighter loaf.
- Gently toss the blueberries in a little flour before adding them to the batter. This can help prevent them from sinking to the bottom while baking.
- For a stronger lemon flavor, consider adding more lemon zest or using lemon extract in the batter.
Variation
You can customize the Lemon Blueberry Loaf by adding nuts like walnuts or pecans for added crunch. You can also try using other fruits, such as raspberries or strawberries, to change up the flavor.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just fold them in gently while they are still frozen to avoid staining the batter.Can I make this loaf gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes a binding agent like xanthan gum.How can I make the loaf more moist?
If you want a moister loaf, you can add an extra tablespoon of melted butter or replace some of the milk with yogurt for added richness.
Lemon Blueberry Loaf with Lemon Glaze
Ingredients
Method
- Preheat the oven to 350 degrees F and prepare a 9×5 inch loaf pan by lining it with parchment paper or lightly spraying it with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
- Using an electric mixer, blend melted butter, sugar, vanilla, eggs, lemon zest, and lemon juice until combined.
- On a low speed, alternately add the flour mixture and milk, mixing until just combined. Avoid overmixing.
- Gently fold in the blueberries into the batter.
- Transfer the batter to the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 15 minutes before moving it to a serving platter.
- For the Lemon Glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla. If the glaze is too thick, add additional lemon juice, a teaspoon at a time, until it reaches a pourable consistency.
- Drizzle the glaze over the warm loaf, allowing it to soak in before serving.
