Blueberry Lemon Loaf With Glaze
Highlighted under: Easy Desserts Collection
I absolutely adore baking, especially when it results in something as delightful as this Blueberry Lemon Loaf With Glaze. The combination of sweet blueberries with the zesty brightness of lemons creates a perfect balance that I find irresistible. Each bite is a little taste of sunshine! The glaze adds a lovely shine and enhances the overall flavor, making this loaf perfect for any occasion. Plus, it's easy to whip up, which makes it even more appealing for both novice and seasoned bakers alike.
Baking this Blueberry Lemon Loaf was a delightful way to spend my afternoon. The aroma that filled my kitchen as it baked was simply intoxicating. I remember watching the blueberries burst and mingle with the lemon zest, creating a beautiful marbled effect.
One specific tip I discovered is to toss the blueberries in a bit of flour before adding them to the batter. This prevents them from sinking to the bottom, ensuring that every slice is packed with flavor and color. It’s these little tricks that can transform a good recipe into a great one!
Why You'll Love This Recipe
- The perfect balance of sweet and tart
- Moist texture with a delightful crumb
- Bright, colorful appearance that's perfect for sharing
Understanding Your Ingredients
The choice of fresh blueberries is crucial for achieving that burst of flavor in your Blueberry Lemon Loaf. Opting for ripe, plump berries will elevate the loaf’s overall taste. Frozen blueberries can work in a pinch, but they can release excess moisture, which might weigh down the batter. If you decide to use frozen berries, gently fold them in while still frozen to minimize bleeding and keep the loaf's color vibrant.
Lemon zest plays a pivotal role in this recipe. It contains essential oils that carry the lemon's bright flavor without the acidity of its juice. When zesting, ensure that you only remove the yellow part of the peel, as the white pith can impart a bitter taste. Fresh lemon juice adds acidity that brightens the sweetness of the loaf, enhancing the overall flavor profile.
Baking Techniques for Perfect Results
When creaming the butter and sugar, aim for a light and fluffy texture, which usually takes about 3-4 minutes with a stand mixer fitted with a paddle attachment. This process incorporates air into the mixture, helping to create a lighter loaf. If your butter is too cold, it won’t emulsify properly, leading to a dense texture. Always let your butter soften at room temperature for about 30 minutes before beginning.
For the baking process, testing for doneness is key. Ovens can vary, so begin checking your loaf at the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs. If you notice that the top is browning too quickly, cover it loosely with aluminum foil to prevent over-baking while ensuring the center cooks through.
Storage and Serving Suggestions
Once cooled, the Blueberry Lemon Loaf can be stored at room temperature in an airtight container for up to three days. For longer freshness, consider freezing the loaf. Slice it before freezing; this allows you to take out individual pieces as needed. Wrap each slice in plastic wrap and place them in a freezer-safe bag. When you're ready to enjoy a slice, thaw it at room temperature or microwave it for a few seconds for a fresh taste.
This loaf is incredibly versatile when it comes to serving. While it shines on its own, you could serve it with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a delightful dessert. For a brunch gathering, pairing it with a light fruit salad or yogurt can create a balanced and appealing spread.
Ingredients
Ingredients
For the Loaf
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings
Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the blueberries.
Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Glaze
While the loaf is cooling, mix the powdered sugar and lemon juice in a small bowl until smooth.
Glaze the Loaf
Once the loaf has cooled in the pan for 10 minutes, invert it onto a wire rack to cool completely. Drizzle the lemon glaze over the top before slicing.
Pro Tips
- For an added flavor boost, try adding a teaspoon of poppy seeds to the batter or some chopped nuts for extra crunch. Enjoy your baking!
Common Issues and Fixes
One common issue with loaf recipes is sinking in the middle, which can happen if the batter is over-mixed or if too much liquid is added. To avoid this, mix until ingredients are just combined and lightly fold in the blueberries to prevent breaking them apart and releasing their juices. Additionally, make sure your oven temperature is accurate; using an oven thermometer can help ensure that it preheats correctly.
If you find your loaf is too dry, consider reducing the baking time slightly or adding a spoonful of yogurt or sour cream to the batter for moisture. Incorporating a bit of applesauce can also add moisture without heavy added fat, maintaining that delightful crumb while keeping it lighter.
Flavor Variations
Experimenting with flavor variations can make this Blueberry Lemon Loaf even more exciting. Try adding a teaspoon of almond extract for a nutty aroma or incorporating a handful of chopped nuts into the batter for added crunch. You might also consider substituting some of the all-purpose flour with whole wheat flour for a heartier loaf without sacrificing flavor.
For a tropical twist, consider swapping some of the lemons for lime or adding shredded coconut to the batter. You can halve the amount of lemon zest and juice, replacing it with lime to provide a fresh, vibrant flavor profile. Each of these variations can create a unique loaf while maintaining the delightful essence of the original recipe.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to add them straight from the freezer to prevent them from sinking.
→ How should I store the loaf?
Store the loaf in an airtight container at room temperature for up to 3 days or in the fridge for a week.
→ Can I freeze the Blueberry Lemon Loaf?
Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
→ What can I substitute for the butter?
You can substitute the butter with a non-dairy alternative such as coconut oil or applesauce.
Blueberry Lemon Loaf With Glaze
I absolutely adore baking, especially when it results in something as delightful as this Blueberry Lemon Loaf With Glaze. The combination of sweet blueberries with the zesty brightness of lemons creates a perfect balance that I find irresistible. Each bite is a little taste of sunshine! The glaze adds a lovely shine and enhances the overall flavor, making this loaf perfect for any occasion. Plus, it's easy to whip up, which makes it even more appealing for both novice and seasoned bakers alike.
Created by: Prudence Whitby
Recipe Type: Easy Desserts Collection
Skill Level: Easy
Final Quantity: 1 loaf
What You'll Need
For the Loaf
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How-To Steps
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
While the loaf is cooling, mix the powdered sugar and lemon juice in a small bowl until smooth.
Once the loaf has cooled in the pan for 10 minutes, invert it onto a wire rack to cool completely. Drizzle the lemon glaze over the top before slicing.
Extra Tips
- For an added flavor boost, try adding a teaspoon of poppy seeds to the batter or some chopped nuts for extra crunch. Enjoy your baking!
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g