This delightful lemon blueberry loaf is the perfect combination of tangy lemon zest and sweet blueberries. It's a moist and flavorful treat that is ideal for breakfast, brunch, or a simple dessert. The vibrant flavors and beautiful presentation make it a crowd-pleaser for any occasion.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up a few items. Fresh blueberries are essential for the burst of flavor and texture they provide. Additionally, lemon zest adds a bright citrus note, so make sure to have fresh lemons on hand. If you don't usually stock unsalted butter, you'll need that as well.
Ingredients For Lemon Blueberry Loaf
All-purpose flour: The base of the loaf, providing structure and texture.
Granulated sugar: Adds sweetness to balance the tartness of the lemon zest and blueberries.
Baking powder: Helps the loaf rise and become fluffy.
Salt: Enhances the overall flavor of the loaf.
Unsalted butter: Adds richness and moisture to the loaf.
Eggs: Bind the ingredients together and add structure.
Lemon zest: Provides a fresh, tangy flavor that complements the blueberries.
Blueberries: Bursts of sweetness and juiciness throughout the loaf.
Milk: Adds moisture and helps create a tender crumb.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the lemon blueberry loaf, toss them in a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the loaf denser.
granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the milk slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture but will add a slight coconut flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg. This is a good vegan alternative and adds fiber.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor with a slightly different tang.
blueberries - Substitute with raspberries: Raspberries offer a similar tartness and moisture content, though they are more delicate.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar consistency.
Alternative Recipes Similar to This Loaf
How to Store or Freeze Your Loaf
- Allow the lemon blueberry loaf to cool completely on a wire rack before storing. This prevents condensation and sogginess.
- Wrap the loaf tightly in plastic wrap or aluminum foil to maintain its moisture and freshness.
- Place the wrapped loaf in an airtight container or a resealable plastic bag for added protection against air and moisture.
- Store the loaf at room temperature for up to 3 days. If you prefer a chilled treat, you can refrigerate it for up to a week.
- For longer storage, consider freezing the loaf. First, wrap it in plastic wrap, then in aluminum foil to prevent freezer burn.
- Label the wrapped loaf with the date before placing it in the freezer. This helps you keep track of its freshness.
- When ready to enjoy, thaw the loaf at room temperature for a few hours or overnight in the refrigerator.
- To refresh the loaf, you can warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will revive its delightful texture and aroma.
- For individual servings, slice the loaf before freezing. Wrap each slice in plastic wrap and place them in a resealable plastic bag. This allows you to thaw and enjoy a slice at a time.
- If you prefer a glaze on your lemon blueberry loaf, apply it after thawing to maintain its fresh and vibrant flavor.
How to Reheat Leftovers
Oven Method: Preheat your oven to 325°F (165°C). Wrap the lemon blueberry loaf in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes or until warmed through. This method helps maintain the loaf's moist texture and enhances the blueberry flavor.
Microwave Method: Slice the lemon blueberry loaf into individual servings. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. This method is quick and convenient, perfect for a speedy breakfast or snack.
Toaster Oven Method: Preheat your toaster oven to 325°F (165°C). Place the lemon blueberry loaf on a piece of parchment paper or directly on the toaster oven rack. Heat for about 10 minutes, checking frequently to ensure it doesn't overheat. This method gives the loaf a slightly crisp exterior while keeping the inside moist.
Steaming Method: If you have a steamer, this method can be a game-changer. Wrap the lemon blueberry loaf in parchment paper and place it in the steamer basket. Steam for about 5-7 minutes. This method helps retain the loaf's moisture and gives it a fresh-from-the-oven feel.
Skillet Method: Heat a non-stick skillet over low heat. Place a slice of the lemon blueberry loaf in the skillet and cover it with a lid. Heat for about 2-3 minutes on each side. This method is great for adding a slight caramelization to the loaf, enhancing its lemon zest and blueberry flavors.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) for baking the loaf.
Loaf pan: Grease this to prevent the loaf from sticking.
Mixing bowl: Use one for the dry ingredients and another for the wet ingredients.
Whisk: Combine the flour, sugar, baking powder, and salt.
Spatula: Fold in the blueberries gently into the batter.
Measuring cups: Measure out the flour, sugar, and milk accurately.
Measuring spoons: Measure the baking powder, salt, and lemon zest.
Zester: Obtain the lemon zest from the lemon.
Toothpick: Check if the loaf is baked through by inserting it into the center.
Wire rack: Cool the loaf completely after baking.
Cooling rack: Allow the loaf to cool in the pan for 10 minutes before transferring.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.
Use a stand mixer: A stand mixer can quickly and efficiently combine your wet and dry ingredients.
Frozen blueberries: If you don't have fresh blueberries, use frozen ones to save time on washing and sorting.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.
Lemon zest in advance: Zest your lemon ahead of time and store it in the fridge.
Lemon Blueberry Loaf
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1 cup blueberries
- 0.5 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, lemon zest, and milk.
- Combine wet and dry ingredients until just mixed. Fold in blueberries.
- Pour batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
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