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Lemon Blueberry Loaf Recipe

Lemon Blueberry Loaf Recipe
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★★★★★

5.3 from 32 reviews

A delightful and moist Lemon Blueberry Loaf cake that combines the zesty brightness of fresh lemon with the sweet burst of blueberries. Perfect for breakfast, brunch, or an afternoon treat, this easy-to-make loaf is tender with a subtle tang and studded with juicy berries.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour, plus 1 tablespoon extra
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ⅓ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup milk

Fruit

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a separate large bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, ensuring better texture in the loaf.
  4. Add Eggs and Lemon: Beat in the eggs one at a time to incorporate fully. Then add the lemon zest and freshly squeezed lemon juice, mixing well to infuse the batter with citrus flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, stirring just until combined to avoid overmixing which can toughen the loaf.
  6. Prepare and Fold in Blueberries: Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the coated blueberries into the batter, taking care not to overmix.
  7. Fill the Pan and Smooth: Pour the batter into the prepared loaf pan and smooth the surface evenly with a spatula for uniform baking.
  8. Bake the Loaf: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  9. Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

  • Using fresh lemon zest and juice gives the loaf a brighter flavor compared to bottled lemon juice.
  • Coating the blueberries in flour prevents them from sinking to the bottom during baking.
  • You can substitute milk with buttermilk for a richer texture.
  • If using frozen blueberries, do not thaw them before adding to prevent the batter from turning purple.
  • Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This loaf also freezes well wrapped tightly in plastic wrap and foil for up to 2 months.

Nutrition

Keywords: lemon blueberry loaf, lemon cake, blueberry bread, lemon dessert, breakfast loaf, easy baking, moist lemon cake

Find it online: https://cookedbycleo.com/lemon-blueberry-loaf-recipe/