This delightful lemon blueberry loaf is a perfect blend of tangy lemon and sweet blueberries. It's a moist and flavorful treat that can be enjoyed as a breakfast, snack, or dessert. The bright citrus notes combined with the burst of fresh blueberries make this loaf a refreshing and satisfying choice for any time of the day.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up fresh blueberries and lemon if you don't already have them at home. Fresh blueberries are essential for that juicy burst of flavor, and the lemon zest and juice provide the necessary tanginess that elevates this loaf. Make sure to choose ripe, firm blueberries and a fresh, fragrant lemon for the best results.
Ingredients For Lemon Blueberry Loaf Recipe
Flour: The base of the loaf, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the lemon and blueberries.
Baking powder: Helps the loaf rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Blueberries: Fresh berries that add bursts of sweetness and juiciness.
Eggs: Bind the ingredients together and add richness.
Milk: Adds moisture and helps create a tender crumb.
Vegetable oil: Keeps the loaf moist and tender.
Lemon zest: Provides a concentrated lemon flavor.
Lemon juice: Adds tanginess and enhances the overall lemon flavor.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the batter, toss them in a small amount of flour before folding them into the mixture. This helps prevent them from sinking to the bottom of the loaf during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the loaf denser.
granulated sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries work well but may add extra moisture; toss them in flour to prevent sinking.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a good vegan alternative.
milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in baking, though it may slightly alter the flavor.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy aroma and flavor, though it will be slightly different.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight fruity flavor, though it won't have the same citrus note.
Alternative Recipes Similar to This Loaf
How to Store or Freeze Your Loaf
Allow the lemon blueberry loaf to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the loaf soggy.
Wrap the loaf tightly in plastic wrap or aluminum foil. This helps to keep the dessert moist and prevents it from drying out.
For added protection, place the wrapped loaf in a resealable plastic bag or an airtight container. This is especially useful if you plan to store it for more than a couple of days.
Store the loaf at room temperature for up to 3 days. If you live in a particularly humid climate, consider refrigerating it to extend its freshness.
To refrigerate, place the wrapped loaf in an airtight container and store it in the fridge. This can extend its shelf life to about a week.
For freezing, first wrap the cooled loaf in plastic wrap, then in aluminum foil. This double layer helps to prevent freezer burn.
Place the wrapped loaf in a freezer-safe bag or container. Label it with the date to keep track of its storage time.
The lemon blueberry loaf can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight.
For a quicker thaw, you can leave the loaf at room temperature for a few hours. However, avoid microwaving it to thaw, as this can make the dessert rubbery.
Once thawed, you can refresh the loaf by warming it in a 300°F (150°C) oven for about 10-15 minutes. This will help to restore its original texture and flavor.
How to Reheat Leftovers
Preheat your oven to 325°F (165°C). Wrap the lemon blueberry loaf in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.
Slice the lemon blueberry loaf and place individual slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per slice, checking frequently to avoid overheating.
For a quick stovetop method, heat a non-stick skillet over low heat. Place slices of the lemon blueberry loaf in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through.
If you have a toaster oven, set it to 325°F (165°C). Place slices of the lemon blueberry loaf on a piece of parchment paper or directly on the rack. Heat for 5-7 minutes, checking frequently to ensure it doesn't overcook.
For a unique twist, consider using a steamer. Place slices of the lemon blueberry loaf on a heatproof plate and set it in the steamer basket. Steam for about 3-5 minutes, or until warmed through. This method helps retain moisture and gives a soft texture.
Best Tools for This Recipe
Oven: Used to bake the loaf at a consistent temperature of 350°F (175°C).
Loaf pan: The container in which the batter is poured and baked to form the loaf shape.
Mixing bowl: A large bowl used to combine the dry ingredients.
Mixing bowl: Another bowl used to mix the wet ingredients.
Whisk: A tool used to blend the dry ingredients together smoothly.
Spatula: Used to fold the blueberries into the batter gently.
Measuring cups: Used to measure out the flour, sugar, milk, and vegetable oil accurately.
Measuring spoons: Used to measure the baking powder, salt, lemon zest, and lemon juice precisely.
Toothpick: Used to check if the loaf is fully baked by inserting it into the center of the loaf.
Cooling rack: A rack where the loaf is placed to cool down before slicing.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out flour, sugar, and other dry ingredients ahead of time to streamline the process.
Use a stand mixer: A stand mixer can quickly combine wet ingredients and dry ingredients, saving you from manual mixing.
Prep the pan: Grease your loaf pan before starting to avoid interruptions.
Zest and juice lemons: Prepare the lemon zest and lemon juice in advance to save time during assembly.
Check oven temperature: Ensure your oven is preheated to the correct temperature before you start mixing.
Lemon Blueberry Loaf Recipe
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Fresh blueberries
- 2 units Large eggs
- 0.5 cup Milk
- 0.5 cup Vegetable oil
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, oil, lemon zest, and lemon juice.
- Combine wet and dry ingredients. Fold in blueberries.
- Pour batter into the loaf pan. Bake for 60 minutes or until a toothpick comes out clean.
- Let cool before slicing. Enjoy!
Nutritional Value
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