Experience a burst of citrus and berry goodness with this lemon blueberry loaf. This moist and flavorful cake is perfect for any occasion, whether it’s a sunny brunch or a cozy afternoon tea. The combination of zesty lemon and sweet blueberries creates a delightful treat that everyone will love. Follow this recipe for a simple yet impressive loaf that will brighten your day.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 1 large egg
– 1/2 cup buttermilk
– 1/4 cup vegetable oil
– Zest of 1 lemon
– 1 cup fresh blueberries
– Optional: Lemon glaze for topping
Servings and Cooking Time
This recipe yields 8 slices. Preparation time is 15 minutes, and cooking time is approximately 50 minutes.
Nutritional Value
Per serving (1 slice): Calories: 180, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 150mg, Total Carbohydrates: 27g, Dietary Fiber: 1g, Sugars: 10g, Protein: 3g. This is based on a single serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the egg, buttermilk, and vegetable oil until well combined.
4. Stir in lemon zest to the wet mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Gently fold in fresh blueberries to avoid crushing them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack.
10. Optional: Drizzle with lemon glaze once cooled for extra flavor.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Greek yogurt can replace buttermilk, and frozen blueberries can be used if fresh ones aren’t available.
Serving and Pairings
This lemon blueberry loaf pairs beautifully with a cup of tea or coffee. It’s also delicious served with whipped cream or a dollop of yogurt for breakfast or dessert.
Storage and Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave for a few seconds or enjoy them cold.
Cooking Mistakes
- Do not overmix the batter; it should be slightly lumpy.
- Ensure your baking powder is fresh for proper rising.
- Measure flour correctly to avoid a dense loaf.
- Let the loaf cool completely before slicing.
- Don’t skip the lemon zest; it enhances flavor significantly.
- Be cautious with oven temperature; check for doneness early.
- Use fresh blueberries for the best texture and taste.
Helpful Tips
- For added flavor, incorporate poppy seeds into the batter.
- Use organic lemons for a more vibrant taste.
- Experiment with different berries like raspberries or blackberries.
- Make a double batch and share with friends!
- Consider adding a pinch of cinnamon for warmth.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used, but do not thaw them beforehand to prevent the batter from turning blue.
How can I make this loaf healthier?
You can reduce sugar and substitute some of the all-purpose flour with whole wheat flour for added nutrition.
What’s the best way to serve lemon blueberry loaf?
This loaf is best served at room temperature, optionally drizzled with a lemon glaze or served with whipped cream.
How long does the loaf stay fresh?
When stored properly in an airtight container, it can last for up to 3 days at room temperature or a week in the refrigerator.
Can I make this loaf ahead of time?
Absolutely! You can bake it a day in advance. Just store it properly to keep it fresh.
Conclusion
This lemon blueberry loaf is a delightful treat that combines the tartness of lemon with the sweetness of blueberries. It’s easy to make, versatile, and perfect for any occasion. Enjoy it fresh with tea or as a sweet snack throughout the day!
Lemon Blueberry Loaf
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- Zest of 1 lemon
- 1 cup fresh blueberries
- Optional: Lemon glaze for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the egg, buttermilk, and vegetable oil until well combined.
- Stir in lemon zest to the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in fresh blueberries to avoid crushing them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: Drizzle with lemon glaze once cooled for extra flavor.
Nutrition
