Get ready for a flavor explosion!
This blueberry lemon loaf recipe delivers the perfect balance of sweet and tangy, creating a taste sensation you won't be able to resist.
Discover the secrets to baking a moist, tender loaf that will have everyone begging for a second slice.
Key Ingredients
Let's talk key ingredients — it is important! We're using blueberries, obviously, and they should be fresh — though frozen works in a pinch. You'll need 1 1/2 cups, but hey, sneak a few!
Then, it's lemon time. One large lemon, zested and juiced, gives it that zing we crave. Don't skimp on the zest; it gives it that potent flavour!
For the dough, grab 2 cups of all-purpose flour, because, you know, baking! Plus, we need 3/4 cup of granulated sugar, 1/2 cup of unsalted butter (softened, not melted!), and 2 large eggs. This loaf also incorporates yoghurt, which is key for a light tang.
Don't forget a teaspoon of baking powder and 1/2 teaspoon of salt. Baking powder helps it rise, and salt? It intensifies the flavour.
And finally, 1/2 cup of milk! I like whole milk because it makes it rich and delicious. It's like a hug in a loaf!
Step-by-Step Guide
Now, I am going to walk you through creating this loaf, step by step, so you can follow along easily because, trust me, you can do this!
First, whisk together your dry ingredients – flour, baking powder, and salt in a bowl. It's like giving them a spa day before the real work begins!
Cream together the butter and sugar until it's light and fluffy. Seriously, don't skip this – it's key!
Beat in the eggs one at a time, then stir in the lemon zest and vanilla.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. I find doing it in thirds works best. The alternating of wet and dry ingredients helps achieve a moist crumb.
Gently fold in the blueberries. They're delicate, so we don't want to squish them all!
Pour the batter into a greased loaf pan, and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick comes out clean.
Helpful Tips
I've got some tricks up my sleeve to guarantee your loaf turns out perfectly every single time! I know, baking can be intimidating, but trust me – this recipe is foolproof if you follow these tips!
Firstly, always measure your flour correctly; spoon it into your measuring cup and level it off. Don't pack it!
Here are more secrets:
- Use room temperature ingredients, especially your butter and eggs – it makes a huge difference!
- Don't overmix the batter; mix until just combined to keep your loaf tender.
- Toss the blueberries in a tablespoon of flour before adding them to the batter to stop them from sinking.
- Let the loaf cool completely before slicing; it's hard, I know, but it's worth it!
Trust me; these simple steps will elevate your loaf to bakery-level deliciousness! And remember, even if it's not perfect, it'll still taste amazing! Now, go bake something beautiful!
Variations
I think it is super fun experimenting with different flavors and ingredients to jazz up this Blueberry Lemon Loaf! What if we added a little something extra – or swapped something out?
Okay, let's think of some fun swaps. Instead of blueberries, try raspberries or blackberries – or a mix! You could even use frozen berries; just don't thaw them first.
Want a different glaze? Ditch the lemon for orange or lime juice. Use about 2 tablespoons of juice and mix it with 1 cup of powdered sugar!
If you're feeling nutty, how about adding 1/2 cup of chopped walnuts or pecans to the batter? It'll give it a nice crunch. Or, for an even more vibrant citrus flavor, add the zest of another lemon for extra zing! The possibilities are endless, so bake it your way, and enjoy; happy baking!
Short Recipe Version
Blueberry Lemon Loaf Recipe (Short)
Prep time: 15 minutes
Cook time: 50 minutes
Servings: 10
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup blueberries
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in buttermilk, lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in blueberries.
- Pour batter into prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving, estimated):
- Calories: 250
- Protein: 4g
- Fat: 12g
- Carbohydrates: 33g
- Sugar: 18g