A Lemon Blueberry Loaf is a delightful combination of zesty lemon flavor and sweet, juicy blueberries, making it a perfect choice for breakfast, brunch, or a light dessert. This delicious loaf is easy to make and sure to please everyone with its moist texture and refreshing taste. Whether you’re hosting a gathering or simply treating yourself, this lemon-infused loaf cake is a wonderful addition to any occasion.
Ingredients
Here’s what you’ll need to make a delightful Lemon Blueberry Loaf:
For the Loaf:
- 190g (1 ½ cups) all-purpose flour: This forms the base of the loaf and ensures structure.
- 8g (2 teaspoons) baking powder: Essential for giving the loaf its lift and fluffy texture.
- 2g (½ teaspoon) salt: A key ingredient that enhances the flavors of the other ingredients.
- 240g (1 cup) sour cream or plain/Greek yogurt: Provides moisture and a slight tanginess to balance the sweetness.
- 200g (1 cup) sugar: Adds sweetness to the loaf and helps achieve a tender crumb.
- 3 large eggs: Serves as a binding agent, adding richness and moisture to the loaf.
- 6g (1 tablespoon) lemon zest (from 1 large lemon): Infuses the loaf with bright lemon flavor.
- 2.5ml (½ teaspoon) vanilla extract: Enhances the overall taste with a subtle sweetness.
- 120ml (½ cup) vegetable or canola oil: Keeps the loaf moist and tender.
- 225g (1 ½ cups) fresh blueberries (or frozen): Adds bursts of sweetness and a beautiful pop of color, dusted in flour to prevent sinking.
For Optional Lemon Syrup:
- Juice of 1 lemon: Provides a refreshing zing to the syrup.
- 2-3 teaspoons sugar: Sweetens and balances the tartness of the lemon juice.
For Simple Lemon Glaze:
- 60g (½ cup) icing sugar (confectioners’ sugar): Adds sweetness and a nice finishing touch to the loaf.
- Juice from ½ lemon: Keeps the glaze tangy and fresh.
- Dash of pure vanilla extract: Optional, for extra flavor.
- Lemon zest for sprinkling on top (optional): Adds a beautiful visual element and extra flavor.
Instructions
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (176.7°C). Grease an 8.5 x 4.5 x 2.5 inch (21 x 11 x 6 cm) loaf pan with butter or cooking spray, and dust it with flour to prevent sticking. Proper preparation is key to ensuring that your loaf comes out cleanly.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agents and ensures that there are no lumps in your dry mixture.
Step 3: Combine the Wet Ingredients and Sugar
In a separate bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth. Mixing the wet ingredients in a separate bowl helps to achieve a creamy texture that blends well with the dry mix.
Step 4: Mix the Batter
Carefully add the wet mixture to the dry ingredients. Stir gently with a spatula until just combined. It’s important to be cautious at this stage—overmixing can lead to a dense loaf. You want the batter to be mixed but still airy.
Step 5: Fold in the Blueberries
Gently fold in the blueberries, ensuring they are coated lightly in flour. This prevents them from sinking to the bottom during baking. Use a spatula to incorporate them without breaking the berries.
Step 6: Bake the Loaf
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-70 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven, so start checking for doneness around the 50-minute mark.
Step 7: Cool the Loaf
Let the loaf cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This cooling process helps maintain the loaf’s structure.
Step 8: Prepare Optional Lemon Syrup
While the loaf is cooling, you can prepare the lemon syrup if desired. In a small bowl, mix the lemon juice with sugar until dissolved. Poke holes in the top of the warm loaf with a toothpick and drizzle the syrup over the top. This step adds a lovely shine and extra flavor.
Step 9: Add the Glaze
Once the loaf is completely cooled, mix the icing sugar with the lemon juice and a dash of vanilla extract to create the glaze. Drizzle it over the top of the loaf and sprinkle with lemon zest if desired for an extra touch of brightness.
Serving Suggestions
- Whipped Cream: Serve with a dollop of whipped cream and fresh blueberries for an elegant touch.
- Tea or Coffee: Enjoy a slice with a warm cup of tea or coffee for a delightful afternoon snack.
- Ice Cream: Top with a scoop of vanilla ice cream for a delicious dessert twist.
- Fruit Salad: Serve alongside a light fruit salad for a refreshing meal option.
- Brunch Pastries: Slice thinly and incorporate into a brunch spread with other pastries for variety.
Cooking Tips
- Room Temperature Ingredients: Ensure that your eggs and sour cream are at room temperature before mixing. This helps achieve a smoother batter.
- Flour the Blueberries: Dusting the blueberries with flour before folding them into the batter helps prevent them from sinking.
- Avoid Overmixing: Be careful not to overmix the batter once the wet and dry ingredients are combined to maintain a light, airy loaf.
- Fresh Lemon Juice: Always opt for freshly squeezed lemon juice for the best flavor in both the loaf and glazes.
- Baking Pan Variation: If using a glass loaf pan, baking time may need to be increased slightly compared to using a metal pan.
Nutritional Benefits
This Lemon Blueberry Loaf not only tantalizes your taste buds but also offers several nutritional benefits:
- Blueberries: Rich in antioxidants and vitamin C, they support overall health and boost the immune system.
- Lemon: Provides a good dose of vitamin C and aids in digestion, adding brightness and flavor to the loaf.
- Sour Cream or Yogurt: Contributes calcium and protein, making the loaf a more balanced treat.
- Vegetable Oil: Keeps the loaf moist while maintaining a lower fat content compared to butter.
- Balanced Macros: This loaf provides a good mix of carbohydrates, protein, and fats, offering sustained energy.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to dust them with flour to minimize sinking. There’s no need to thaw them beforehand; just fold them into the batter directly.
Is there a dairy-free version of this loaf?
You can substitute the sour cream with a dairy-free yogurt or applesauce. Use almond milk or any other non-dairy milk as a replacement for the yogurt, but adjust the amount to achieve a thick consistency.
How long does this loaf last?
The loaf can be stored in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months. Be sure to wrap it well before freezing.
Can I double the recipe?
Yes, you can double the recipe and bake it in two separate loaf pans. If you want to bake it in a larger pan, adjust the baking time accordingly and check for doneness regularly.
Can I add nuts or other fruits?
Absolutely! You can add chopped pecans or walnuts for added texture and flavor, or substitute some blueberries with raspberries for a different fruity profile.
Conclusion
This Lemon Blueberry Loaf recipe is a delightful and easy-to-make treat for any occasion. Its light and moist texture, combined with the tangy lemon and sweet blueberries, makes it a crowd-pleaser. Whether served as a breakfast pastry, an afternoon snack, or dessert, this loaf is sure to be enjoyed by everyone. So gather your ingredients and enjoy the baking process of this refreshing lemony delight!