This Lemon Blueberry Loaf is extremely moist, bursting with recent taste, and topped with a candy lemon icing drizzle. Whether or not you’re baking for a special day or just craving a slice of citrusy consolation, this loaf is bound to turn into a favourite!
Why You’ll Love This Lemon Blueberry Bread:
This Lemon Blueberry Loaf is tender, tender, and bursting with vivid citrus taste and juicy blueberries. Topped with a sweet-tart lemon glaze, this loaf is ideal for spring gatherings, brunch, afternoon snacks, or a easy home made dessert.
With recent lemon zest, actual lemon juice, and plump blueberries in each chew, this straightforward fast bread tastes bakery-quality — however is straightforward sufficient for newbie bakers.
- Moist and tender crumb
- Contemporary lemon taste in each chew
- Candy and tangy glaze
- Excellent for brunch or dessert
- Freezer-friendly
This loaf strikes the right stability between candy and citrusy, making it a year-round favourite — particularly in spring and summer time.
Ideas for the Excellent Lemon Blueberry Loaf:
Toss Blueberries in Flour
This helps distribute them evenly and prevents them from sinking.
Don’t Overmix
Combine simply till mixed to maintain the loaf tender.
Use Contemporary Lemon Zest
Zest comprises concentrated citrus oils that give daring taste.
Cool Earlier than Glazing
If the loaf is heat, the icing will soften as a substitute of setting.
Substitutions & Variations:
This lemon loaf is simple to customise:
Make It More healthy
- Substitute half the flour with entire wheat flour.
- Scale back sugar barely for a much less candy loaf.
Dairy-Free Choice
- Use plant-based butter.
- Exchange yogurt with dairy-free yogurt or coconut cream.
Gluten-Free Choice
- Use a 1:1 gluten-free baking flour mix.
Strive Completely different Fruits
- Raspberries
- Blackberries
- Chopped strawberries
Additional Lemon Taste
- Add ½ teaspoon lemon extract.
- Brush loaf with lemon syrup earlier than glazing (combine lemon juice + sugar and heat till dissolved).
Often Requested Questions
Can I exploit frozen blueberries?
Sure — don’t thaw earlier than including to batter.
Why did my loaf sink?
It could be underbaked or overmixed. Ensure the middle is absolutely set earlier than eradicating from oven.
Can I make this into muffins?
Sure! Bake at 350°F for 18–22 minutes.
Storage & Freezing
- Retailer lined at room temperature for as much as 3 days.
- Refrigerate as much as 5 days.
- Freeze (unglazed) as much as 3 months. Wrap tightly in plastic wrap and foil.
Extra Scrumptious Fast Bread Recipes:
Lemon Blueberry Loaf
This Lemon Blueberry Loaf is moist, tender, and filled with recent lemon taste and juicy blueberries. Topped with a candy lemon icing drizzle, it’s good for brunch, spring gatherings, or dessert!
Servings: 10
-
Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
-
In a medium bowl, whisk collectively flour, baking powder, baking soda, and salt.
-
In a big bowl, beat butter and sugar till mild and fluffy (about 2–3 minutes). Add eggs one after the other, mixing properly after every addition. Stir in lemon zest, lemon juice, and vanilla extract.
-
Add half of the dry elements to the batter, then stir in Greek yogurt. Add remaining dry elements and stir till simply mixed.
-
Toss blueberries with 1 tablespoon flour (this prevents sinking). Gently fold into batter.
-
Pour batter into ready loaf pan and easy the highest. Bake for 50–60 minutesor till a toothpick inserted within the middle comes out clear. Cool in pan for 10 minutes, then switch to a wire rack to chill utterly.
-
Whisk powdered sugar with lemon juice till easy and pourable. Drizzle over cooled loaf. Let glaze set earlier than slicing.
