Easy Lemon Blueberry Loaf
Salam Friends! Welcome to my blog Mama Makes Home where I share my favorite recipes and talk about our homeschooling journey!
Today I made a delicious Lemon Blueberry Loaf and enjoyed every bit of the process and the end product with my girls! The Easy Lemon Blueberry Loaf is a fusion of tangy lemons and sweet blueberries. It takes less than 10 minutes to prep and takes about an hour to bake, and the house smells DIVINE during the process!
This delectable treat is perfect for breakfast, brunch, or an afternoon snack, bringing freshness with every bite. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and sure to impress. Let’s dive into the world of zesty lemons and juicy blueberries!
Why You’ll Love This Recipe
- So Easy to make: whip up everything and forget for an hour!
- Perfect Balance of Flavors: The tartness of lemons perfectly complements the sweetness of blueberries.
- Moist and Tender Crumb: This loaf is incredibly moist and stays fresh for days thanks to a few key ingredients!
- Simple Ingredients: You probably have most of these ingredients in your pantry. If you don’t have blueberries, omit them and enjoy an easy lemon loaf!
- Versatile: Enjoy it plain, with a glaze, or even as a base for a berry shortcake.
Tips for the Best Lemon Blueberry Loaf
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
- Fresh Lemons: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice won’t give you the same fresh, vibrant taste.
- Prevent Blueberries from Sinking: Toss the blueberries in a bit of flour before folding them into the batter. This helps distribute them evenly throughout the loaf. Ah, tough task but we try….
Frequently Asked Questions
Can I use frozen blueberries? Yes, you can use frozen blueberries. Add them to the batter while still frozen to prevent them from bleeding into the batter.
How should I store the loaf? Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze it for up to 3 months. Not sure who needs to meal prep this hehe.
Can I make this loaf gluten-free? Absolutely! Substitute the whole wheat flour with a gluten-free flour blend designed for baking.
Lemon Blueberry Loaf
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes1
hourIngredients
1 1/2 cups (190g) whole wheat flour + 1-2 Tbsp for dusting the berries
1 tsp baking powder
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) sugar
2 large eggs
1/2 cup (120ml) milk
1 tbsp lemon zest (about 1 large lemon)
2 tbsp lemon juice
1 cup (150g) fresh blueberries (you can use frozen, just don’t thaw them)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Coat the berries: Coat blueberries with 1-2 Tbsp flour and set aside.
- Mix dry ingredients: In a medium bowl, sift and whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time until well combined.
- Add Lemon Juice and zest: Gently fold in the lemon zest and juice.
- Fold in the berries: Gently fold in the blueberries. Be careful not to crush the blueberries.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for about 15 minutes before taking it out and serving.
Conclusion
The Lemon Blueberry Loaf is a delightful and versatile recipe that brings the best of summer flavors to your table. Whether you enjoy it plain or with a tangy lemon glaze, this loaf is sure to become a staple in your baking repertoire. Happy baking!
If you tried this recipe, leave a comment below and share your experience with me!
