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To make the Lemon Blueberry Loaf, gather these items: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - 1 cup fresh blueberries (or frozen, thawed and drained) - Optional: ½ cup powdered sugar for icing You may wonder if fresh or frozen blueberries work better. I prefer fresh blueberries for their taste and texture. They burst with flavor when baked. However, frozen blueberries are a great option too. Just make sure to thaw and drain them before adding them to your batter. This helps avoid too much moisture in your loaf. You can change some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar with coconut sugar for a healthier choice. - If you don't have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice. Let it sit for a few minutes to thicken. - You can add lemon extract instead of lemon juice for a stronger lemon flavor. These substitutions will help you adapt the recipe based on what you have at home. {{ingredient_image_2}} First, set your oven to 350°F (175°C). While it warms, take a 9x5 inch loaf pan. Grease it with butter or line it with parchment paper. This will help you take the loaf out easily later. Grab a medium bowl. Add 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients well. This step is key for even rising and flavor. In a large mixing bowl, put ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Beat it for 3 to 4 minutes until it looks light and fluffy. This creates a nice base for your loaf. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, add the zest of 1 lemon, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Keep mixing until everything is well combined. This step adds brightness and flavor. Now, slowly mix the dry ingredients into the wet mixture. Alternate with ½ cup of buttermilk. Start and finish with dry ingredients. Mix gently until just combined. Avoid overmixing to keep the loaf tender and soft. Carefully fold in 1 cup of fresh blueberries. Be gentle to keep them whole. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 55 to 65 minutes. Check with a toothpick; it should come out clean or with a few crumbs. Let it cool in the pan for 10 minutes, then move it to a wire rack to cool completely. Enjoy your delicious lemon blueberry loaf! To keep your loaf moist, use room-temperature eggs and buttermilk. This helps the batter mix well. Mix the wet and dry ingredients gently. Overmixing can lead to a dry loaf. Folding in the blueberries softly also helps maintain moisture. You may add a bit more buttermilk if the batter seems too thick. Preheat your oven to 350°F (175°C) for even baking. Use an oven thermometer to check the temperature. Ovens can vary, and a small difference can affect your loaf. Place the loaf pan in the center of the oven. This ensures it gets heat from all sides. Once your loaf is cool, wrap it tightly in plastic wrap. This keeps it fresh for several days. You can also store slices in an airtight container. If you want to save it longer, freeze the slices. Just wrap them well and place them in a freezer bag. They can last up to three months. To enjoy, thaw at room temperature or warm in the oven. Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps to create a smooth batter and promotes even baking. Don’t Overmix the Batter: Mix until just combined to maintain a tender texture. Overmixing can lead to a dense loaf. Fresh vs. Frozen Blueberries: If using frozen blueberries, make sure to thaw and drain them to prevent excess moisture in the batter. Check for Doneness: Insert a toothpick in the center of the loaf. It should come out clean or with a few moist crumbs for the perfect bake. {{image_4}} You can easily boost the flavor and texture of your Lemon Blueberry Loaf by adding nuts or seeds. Walnuts or pecans make a great choice. They add crunch and a rich taste. Simply fold in ½ cup of chopped nuts during the last mixing stage. If you prefer seeds, sunflower or chia seeds work well too. Just sprinkle in the same amount, and enjoy the added nutrition! Want to switch things up? Make Lemon Blueberry Muffins instead! Use the same batter, but portion it into a muffin tin. Fill each cup about two-thirds full. Bake at 350°F (175°C) for about 18-20 minutes. You’ll have fluffy muffins bursting with lemon and blueberry flavor. Perfect for breakfast or a snack! For a gluten-free option, swap the all-purpose flour with a gluten-free blend. Make sure it has a good structure, like one with xanthan gum. The rest of the ingredients stay the same. Follow the same steps, and you will have a moist, delicious loaf that everyone can enjoy. It's perfect for those with gluten sensitivities! To keep your Lemon Blueberry Loaf fresh, wrap it tightly in plastic wrap. This helps stop air from drying it out. You can also store it in an airtight container. Place it in a cool, dry place. Your loaf will stay good for about three days at room temperature. If you want it to last longer, try freezing it. Freezing your loaf is simple. First, let it cool completely. Then, wrap it in plastic wrap and foil. This extra layer helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, just take it out and let it thaw at room temperature. To reheat your Lemon Blueberry Loaf, preheat the oven to 350°F (175°C). Remove the loaf from any wrapping. Place it on a baking sheet for about 10-15 minutes. This will warm it up nicely without drying it out. For a quick option, you can also microwave a slice for about 15-20 seconds. Enjoy it warm for the best taste! Yes, you can. Some great options include raspberries, strawberries, or blackberries. Each fruit brings its own flavor. Adjust the sugar if you use tart fruits. You can also mix different fruits for a unique twist. If your loaf turns out dry, add a simple syrup. Mix equal parts sugar and water, then heat until the sugar dissolves. Brush this syrup on your loaf after it cools. You can also serve with whipped cream or a fruit compote for added moisture. You can make a quick substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will mimic buttermilk’s tangy flavor and acidity. You can also use yogurt or sour cream thinned with water. The loaf stays fresh for about three days at room temperature. Store it in an airtight container. If you want to keep it longer, freeze it. Wrapped well, it can last up to three months in the freezer. Just thaw it overnight in the fridge before serving. This blog post explored making a delicious lemon blueberry loaf. We covered ingredients, including fresh versus frozen blueberries. I shared key steps, tips for moisture, and storage methods. You learned ways to customize your loaf, like adding nuts or making muffins. Remember, baking should be fun and creative. Experiment with flavors, and don't fear mistakes. Enjoy your baking and savor each slice of your lemon blueberry loaf!

Lemon Blueberry Bliss Loaf

A delightful loaf cake bursting with lemon and blueberry flavors, perfect for any occasion.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 0.5 cup buttermilk, at room temperature
  • 1 cup fresh blueberries
  • 0.5 cup powdered sugar (optional for icing)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with butter or lining it with parchment paper for easy removal of the loaf after baking.
  • In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended, then set the bowl aside.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy, approximately 3-4 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to ensure they are fully incorporated. Then, add the lemon zest, fresh lemon juice, and vanilla extract, mixing until all ingredients are well combined.
  • Gradually mix the dry ingredient mixture into the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently after each addition until just combined. Be careful not to overmix to ensure a tender loaf.
  • Carefully fold in the fresh blueberries, taking care not to crush them as you mix. This will help maintain their shape and distribute them evenly throughout the batter.
  • Pour the prepared batter into the greased loaf pan, using a spatula to smooth the top so it's evenly distributed.
  • Place the loaf pan in the preheated oven and bake for 55-65 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
  • Optional: For a delightful finishing touch, mix powdered sugar with a splash of lemon juice to create a smooth icing. Drizzle this over the cooled loaf for added sweetness and a zesty flavor.

Notes

For a delightful finishing touch, drizzle with lemon icing and garnish with fresh blueberries.
Keyword blueberry, dessert, lemon, loaf cake