Name: Zesty Lemon Blueberry Loaf-Easy Bake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/3 cup unsalted butter, melted; 1 cup granulated sugar; 2 eggs; 1/2 teaspoon vanilla extract; 2 teaspoons fresh grated lemon zest; 2 tablespoons fresh lemon juice; 1/2 cup milk; 1 cup fresh or frozen blueberries; 1 tablespoon all-purpose flour (for coating blueberries); 2 tablespoons butter, melted (for glaze); 1/2 cup powdered sugar (for glaze); 2 tablespoons fresh lemon juice (for glaze)

Fresh Lemon Blueberry Loaf – is there anything more delightfully comforting and bursting with sunshine than a slice of this incredible bake? We think not! This isn’t just any quick bread; it’s a celebration of bright, zesty citrus perfectly balanced with the sweet, juicy pop of plump blueberries. It’s the kind of recipe that instantly makes your kitchen smell like a warm hug and your taste buds sing with joy. People adore this Fresh Lemon Blueberry Loaf because it’s incredibly moist, never dry, and possesses that perfect tender crumb that melts in your mouth. What truly sets this particular version apart is the delicate balance of flavors and textures – the subtle tang of the lemon zest infuses every bite, while the blueberries provide little pockets of pure bliss. It’s wonderfully simple to whip up, making it ideal for a weekend brunch, an afternoon pick-me-up, or even a simple yet elegant dessert. Prepare to fall in love with this easy-to-make, utterly delicious creation.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, melted
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour (for coating blueberries)
2 tablespoons butter, melted (for glaze)
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)

Preparing the Batter for Your Fresh Lemon Blueberry Loaf

The journey to a delightful Fresh Lemon Blueberry Loaf begins with preparing your dry and wet ingredients. First, preheat your oven to 350°F (175°C). This consistent heat is crucial for an even bake, ensuring your loaf rises beautifully and cooks through without becoming dry or undercooked. Grease and flour a standard 9×5 inch loaf pan. This step is essential to prevent sticking; a well-greased and floured pan will allow your finished loaf to slide out with ease, maintaining its attractive shape.

In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. The baking powder is your leavening agent, working with the heat to create that signature airy crumb. Salt, though seemingly small, plays a vital role in balancing the sweetness and enhancing the overall flavor profile of the loaf. Once these dry ingredients are thoroughly combined, set this bowl aside.

In a larger mixing bowl, cream together the 1/3 cup of melted unsalted butter and 1 cup of granulated sugar. For the best results, ensure your butter is melted but not hot. Gradually add the 2 eggs, one at a time, beating well after each addition. This emulsification process incorporates air and creates a smooth, creamy base for your batter. Next, stir in the 1/2 teaspoon of vanilla extract. Vanilla adds a comforting aroma and depth of flavor that complements both the lemon and blueberry notes.

Now, it’s time to introduce the star flavors: the lemon! Add the 2 teaspoons of fresh grated lemon zest and 2 tablespoons of fresh lemon juice to the wet ingredients. Zesting the lemon provides a concentrated burst of citrus oil, giving you that bright, zesty aroma and taste without adding too much liquid. The lemon juice contributes a tanginess that cuts through the richness of the butter and sugar. Mix these in until they are well incorporated into the batter.

Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of milk. Begin by adding about a third of the dry mixture and mixing until just combined. Then, add half of the milk and mix. Continue this process, ending with the dry ingredients. It’s important not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in a tough loaf. Stop mixing as soon as you no longer see streaks of dry flour. A slightly lumpy batter is perfectly fine.

Incorporating the Blueberries

Blueberries are the jewels of this Fresh Lemon Blueberry Loaf. To ensure they are evenly distributed throughout the batter and to prevent them from sinking to the bottom during baking, we’ll give them a light coating. In a small bowl, toss the 1 cup of fresh or frozen blueberries with the 1 tablespoon of all-purpose flour. This simple step creates a barrier around each berry, absorbing some of its moisture and helping it stay suspended within the batter. If you are using frozen blueberries, do not thaw them before coating with flour; this helps to prevent them from bleeding too much color into the batter.

Gently fold the floured blueberries into the prepared batter. Use a spatula and a folding motion, as if you are lifting the batter from the bottom of the bowl and turning it over the blueberries. Be careful not to overmix, as this can crush the blueberries and also overwork the batter. Aim for an even distribution without mushing the berries.

Baking Your Fresh Lemon Blueberry Loaf to Perfection

Pour the batter evenly into the prepared loaf pan. Smooth the top slightly with your spatula. Place the loaf pan in the preheated oven. Bake for approximately 50 to 65 minutes. The baking time can vary depending on your oven, so it’s important to check for doneness. You’ll know your Fresh Lemon Blueberry Loaf is ready when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. If the top of the loaf begins to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil.

Once baked, remove the loaf pan from the oven and let the loaf cool in the pan for about 10 to 15 minutes. This initial cooling period allows the loaf to set slightly, making it easier to remove from the pan without breaking. After this, carefully invert the loaf onto a wire rack to cool completely. Allowing it to cool fully on a wire rack ensures that air circulates around the entire loaf, preventing any condensation from forming on the bottom and making the crust nicely crisp.

Creating the Zesty Lemon Glaze

While your Fresh Lemon Blueberry Loaf is cooling, you can prepare the simple yet elegant lemon glaze. In a small bowl, whisk together the 2 tablespoons of melted butter, 1/2 cup of powdered sugar, and 2 tablespoons of fresh lemon juice. Start by combining the melted butter and powdered sugar until a thick paste forms. Then, gradually add the fresh lemon juice, whisking continuously until you achieve a smooth, pourable consistency. You can adjust the amount of lemon juice slightly to reach your desired thickness. If the glaze is too thick, add a tiny bit more lemon juice; if it’s too thin, add a little more powdered sugar.

Once the loaf has cooled completely, you can drizzle or spread the glaze generously over the top. The glaze will set slightly as it dries, adding a beautiful finish and an extra layer of bright lemon flavor to your already delicious Fresh Lemon Blueberry Loaf. Enjoy each slice!

Conclusion:

You’ve now got all the tools to bake a truly delightful Fresh Lemon Blueberry Loaf! This recipe strikes a beautiful balance between the zesty tang of lemon and the sweet bursts of blueberries, all baked into a wonderfully moist and tender loaf. It’s a versatile treat that’s perfect for breakfast, brunch, or a satisfying afternoon snack. I encourage you to give this recipe a try; you’ll be amazed at how simple it is to create something so delicious. The aroma that fills your kitchen while it bakes is simply irresistible!

For serving suggestions, this loaf shines on its own, but a light dusting of powdered sugar or a simple lemon glaze takes it to the next level. It’s also fantastic served warm with a dollop of whipped cream or a side of fresh berries. Don’t be afraid to get creative with variations! You could add a touch of poppy seed for a subtle crunch and extra citrus note, or even swap out some of the blueberries for raspberries. This Fresh Lemon Blueberry Loaf is a fantastic base for many delicious adaptations.

Frequently Asked Questions:

How can I prevent my blueberries from sinking to the bottom of the loaf?

A common culprit for sinking blueberries is adding them directly to the batter without a little preparation. Try tossing your fresh or frozen blueberries with a tablespoon of the flour from your measured ingredients before adding them to the batter. This light coating helps them suspend more evenly throughout the loaf during baking.

Can I make this Fresh Lemon Blueberry Loaf ahead of time?

Absolutely! This loaf stores wonderfully. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can freeze slices or the whole loaf (wrapped well) for up to 2-3 months. Thaw at room temperature before enjoying.