There’s something so special about gathering with family and sharing delicious treats, and my lemon blueberry loaf is always a star at those moments! The bright, zesty flavor of fresh lemon pairs perfectly with the sweet burst of blueberries, creating a loaf that’s just as delightful for breakfast as it is for dessert. I can’t tell you how many times I’ve pulled this loaf from the oven, only to be met with eager smiles and the warm, inviting scent wafting through the house. Seriously, it’s a total crowd-pleaser! So, whether you’re enjoying a slice with your morning coffee or serving it as a sweet ending to a meal, this lemon blueberry loaf is bound to become a favorite in your home, too. Trust me; you won’t want to miss out on this perfect blend of tart and sweet goodness!
Ingredients List
- 1 1/2 cups all-purpose flour – This is the base of your loaf, providing structure and a lovely crumb.
- 1 teaspoon baking powder – This helps the loaf rise and gives it that fluffy texture we all love.
- 1/2 teaspoon baking soda – A little extra lift to ensure your loaf is light and airy.
- 1/4 teaspoon salt – Just a pinch to enhance all the wonderful flavors.
- 1/2 cup unsalted butter, softened – This is where the richness comes from; it adds moisture and flavor!
- 1 cup granulated sugar – Sweetness is key here, balancing the tartness of the lemon.
- 2 large eggs – These will help bind everything together and add to the loaf’s tenderness.
- 1/4 cup fresh lemon juice – Freshly squeezed is best! It gives the loaf that bright, zesty kick.
- 1 tablespoon lemon zest – This is where the magic happens; it intensifies the lemon flavor!
- 1 teaspoon vanilla extract – A splash of vanilla adds warmth and depth to the overall flavor.
- 1 cup fresh blueberries – These little gems provide bursts of sweetness and a beautiful color!
How to Prepare the Lemon Blueberry Loaf
- First things first, preheat your oven to 350°F (175°C). This ensures that your loaf bakes evenly and beautifully.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is a crucial step to evenly distribute the leavening agents throughout the flour.
- In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes, but trust your instincts; you want it to be airy!
- Now, add in the two large eggs, fresh lemon juice, lemon zest, and vanilla extract. Mix everything together until it’s well combined and smooth. The aroma will be divine!
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix; we want to keep that lovely texture!
- Next, fold in the fresh blueberries. Be gentle here, as you don’t want to break them up too much. We want those beautiful pops of blueberry goodness!
- Pour the batter into a greased loaf pan and spread it out evenly.
- Bake in your preheated oven for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when your loaf is ready.
- Once baked, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps develop that perfect texture!
Why You’ll Love This Recipe
Quick and Easy
One of the best things about my lemon blueberry loaf is how quick and easy it is to whip up! Seriously, you can have this delicious batter ready in under 15 minutes. Just toss everything together, and before you know it, you’ll be sliding the loaf into the oven. It’s perfect for those busy mornings when you want something homemade but don’t have hours to spend in the kitchen. Trust me, your future self will thank you for this little time-saver!
Versatile
This lemon blueberry loaf is the ultimate versatile treat! Whether you’re enjoying a slice with your morning coffee, serving it as an afternoon snack, or presenting it as a delightful dessert after dinner, it fits right in. You could even dress it up with a light glaze or some whipped cream for a more elegant touch. Honestly, it’s a great way to impress your guests or just treat yourself on a lazy Sunday. No one will complain about more lemon-blueberry goodness, that’s for sure!
Flavorful and Moist
The flavor combination of tart lemon and sweet blueberries is simply heavenly! Each bite of this loaf is bursting with moisture and the perfect balance of sweet and tangy. The lemon zest really elevates the taste, making it so refreshing. Plus, those juicy blueberries add a wonderful pop of flavor and a beautiful splash of color to the loaf. It’s a delightful experience for your taste buds, and I promise it’ll become a go-to recipe in your home!
Tips for Success
To make sure your lemon blueberry loaf turns out absolutely perfect, here are a few tried-and-true tips! First, always measure your ingredients accurately. I recommend using a kitchen scale for the flour, as it can be tricky to get it just right with cups. Too much flour can make your loaf dense, and nobody wants that!
Next, when it comes to checking doneness, the toothpick test is your best friend. Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, you’re golden! If there’s wet batter on it, give it a few more minutes.
Lastly, don’t skip the cooling time! Allowing the loaf to cool in the pan for a bit before transferring it to a wire rack helps it set properly and makes slicing easier. Trust me, patience is key to achieving that perfect texture!
Nutritional Information
When it comes to enjoying my lemon blueberry loaf, it’s good to keep an eye on the nutritional side, especially if you’re mindful of what you eat. Just a heads up, the nutritional values can vary based on the specific ingredients and brands you use, so these numbers are a general guideline rather than precise measurements.
- Serving Size: 1 slice
- Calories: 200
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 180mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
So there you have it! It’s a treat that can fit into a balanced diet, especially when enjoyed in moderation. Happy baking and enjoy every scrumptious slice!
FAQ Section
Can I use frozen blueberries?
Absolutely, you can use frozen blueberries if fresh ones aren’t available! Just keep in mind that they might release a bit more moisture than fresh berries, which can make the loaf slightly denser. To help with this, I recommend tossing the frozen blueberries in a bit of flour before folding them into the batter. This little trick helps absorb some of that extra moisture and prevents them from sinking to the bottom of the loaf. You’ll still get all that lovely blueberry flavor, trust me!
How do I know when the loaf is done?
Checking for doneness is super easy! The toothpick test is your best friend here. Just insert a toothpick or a cake tester into the center of the loaf; if it comes out clean or with just a few moist crumbs, it’s ready to come out of the oven! If you see wet batter on the toothpick, give it a few more minutes in the oven. Also, keep an eye on the edges; they should pull away slightly from the pan when it’s fully baked. You want that golden-brown top, so don’t rush this step—patience pays off!
Storage & Reheating Instructions
If you happen to have any leftovers of this delightful lemon blueberry loaf (though I doubt it with how good it is!), storing it properly is key to keeping it fresh. I recommend wrapping the loaf tightly in plastic wrap or aluminum foil to keep it from drying out. Then, place it in an airtight container and store it at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge, where it can last for about a week.
When you’re ready to enjoy a slice again, you can simply remove it from the fridge and let it come to room temperature, or for a warm treat, pop a slice in the microwave for about 10-15 seconds. It’s amazing how quickly it can feel fresh out of the oven again! Enjoy every delicious bite!
Print
Lemon Blueberry Loaf: 7 Steps to Heavenly Delight
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful lemon blueberry loaf perfect for breakfast or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs, lemon juice, lemon zest, and vanilla. Mix well.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the blueberries gently.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store leftovers in an airtight container.
- Can substitute frozen blueberries if fresh are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon blueberry loaf