Of course! A Lemon Blueberry Loaf is a classic, beloved treat that perfectly balances sweet, tart, and tender. Here’s a comprehensive guide to making a fantastic one.
The Essence of a Perfect Lemon Blueberry Loaf
A great loaf is moist and tender with a tight crumb, packed with juicy blueberries, and has a vibrant, bright lemon flavor in both the loaf and the glaze.
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Classic Lemon Blueberry Loaf Recipe
This recipe yields a beautifully dense yet soft pound-cake-like loaf.
Ingredients:
For the Loaf:
· 1 ½ cups (190g) all-purpose flour
· 1 tsp baking powder
· ¼ tsp baking soda
· ½ tsp salt
· ½ cup (115g) unsalted butter, softened to room temperature
· ¾ cup (150g) granulated sugar
· 2 large eggs, at room temperature
· 1 tsp vanilla extract
· 2 tbsp lemon zest (from about 2 lemons)
· ½ cup (120ml) whole milk or plain yogurt* (see note)
· 1 ½ cups (210g) fresh blueberries
· 1 tbsp flour (for tossing blueberries)
For the Lemon Glaze:
· 1 cup (120g) powdered sugar, sifted
· 2-3 tbsp fresh lemon juice
· 1 tbsp lemon zest (optional, for extra punch)
*Note: Yogurt will make the loaf slightly more moist and tangy.
Instructions:
1. Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients: Beat in the eggs one at a time, fully incorporating after each addition. Mix in the vanilla extract and lemon zest.
5. Combine Wet & Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the milk (or yogurt) in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Prepare Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the loaf during baking. Gently fold the floured blueberries into the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
8. Cool: Let the loaf cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. This is crucial! Glazing a warm loaf will cause the glaze to melt and disappear.
9. Make Glaze & Serve: Whisk the sifted powdered sugar and lemon juice together until smooth. Drizzle over the completely cooled loaf. Sprinkle with extra lemon zest if desired. Allow the glaze to set for 10-15 minutes before slicing.
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Key Tips for Success
· Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter that bakes evenly. Cold ingredients can cause the batter to curdle.
· Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten, leading to a tough, dense loaf.
· Tossing Berries in Flour: This simple step is the best trick to stop blueberries from sinking.
· Cool Completely: Patience is key. Slicing into a warm loaf will cause it to crumble. Letting it cool ensures clean slices and allows the glaze to set properly.
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Variations & Dietary Considerations
· Lemon Blueberry Bundt Cake: Double the recipe and bake in a greased and floured 10-cup Bundt pan for 45-55 minutes.
· Muffins: Divide the batter into a 12-cup muffin tin lined with liners. Bake at 375°F (190°C) for 18-22 minutes.
· Using Frozen Blueberries: Do not thaw them! Toss them directly from the freezer in the flour to prevent them from bleeding too much into the batter.
· Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend.
· Dairy-Free: Use vegan butter and a plant-based milk (like almond or oat milk).
· Less Sugar: You can reduce the sugar in the loaf by 1/4 cup, but it will be less tender and the blueberries will taste more tart.
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Troubleshooting Common Issues
· Sunk Berries: Likely because they weren’t tossed in flour.
· Dry Loaf: Overbaking is the most common cause. Check for doneness a few minutes before the timer goes off.
· Dense/Gummy Loaf: Often caused by overmixing the batter or measuring flour incorrectly (scooping with the measuring cup packs it down). For best results, weigh your flour or use the “spoon and level” method.
· Cracked Top: This is normal and classic for pound cake-style loaves! It shows a good rise. The glaze will fill the cracks deliciously.
Enjoy your baking! This Lemon Blueberry Loaf is perfect for breakfast, brunch, afternoon tea, or dessert.