Experience the delightful combination of zesty lemons and juicy blueberries in this lemon blueberry loaf. This moist and flavorful cake is perfect for breakfast, a snack, or even dessert. With its vibrant flavors and beautiful presentation, it will surely impress your family and friends. Let’s dive into the recipe and create a homemade treat that brightens any day!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup buttermilk
– Zest of 1 lemon
– 2 tablespoons lemon juice
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup fresh blueberries
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 15 minutes, and cooking time is 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 230 calories, 10g of fat, 33g of carbohydrates, 2g of protein, and 15g of sugar. This is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5 inch loaf pan.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition.
5. Stir in the lemon zest and juice.
6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
8. Gently fold in the blueberries.
9. Pour the batter into the prepared loaf pan.
10. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Alternative Ingredients
If you’re looking for alternatives, you can substitute the buttermilk with plain yogurt or milk mixed with a bit of vinegar. You can also use frozen blueberries if fresh ones are unavailable, but make sure to adjust the baking time slightly.
Serving and Pairings
This lemon blueberry loaf pairs wonderfully with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Storage and Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, simply thaw and warm in the oven for a few minutes.
Cooking Mistakes
- Don’t overmix the batter; this can lead to a dense loaf.
- Ensure your baking powder is fresh for proper rising.
- Measure your ingredients accurately for best results.
- Let the loaf cool in the pan for a few minutes before transferring it.
- Avoid opening the oven door too early; this can cause the loaf to collapse.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Gently toss blueberries in flour before adding to the batter to prevent sinking.
- For extra flavor, add a teaspoon of vanilla extract.
- Use a toothpick to check for doneness; it should come out clean.
FAQs
Can I use other fruits in this loaf?
Yes, you can substitute blueberries with other berries like raspberries or chopped strawberries for different flavors.
How can I make this loaf gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.
What can I do if my loaf is too dense?
If your loaf turns out dense, it might be due to overmixing. Ensure you mix just until combined next time to keep it light and fluffy.
Can I add a glaze on top?
Absolutely! A simple lemon glaze made with powdered sugar and lemon juice works beautifully and adds extra sweetness.
How do I know when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Conclusion
This lemon blueberry loaf is a delightful treat that combines the refreshing taste of lemon with the sweetness of blueberries. Perfect for breakfast, dessert, or a snack, it’s sure to be a crowd-pleaser. Enjoy the vibrant flavors and share this recipe with your loved ones for a memorable baking experience.
Lemon Blueberry Loaf
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Nutrition
