Introduction:
Lemon Blueberry Loaf is a delightful, moist, and flavorful quick bread that combines the bright zest of lemon with the sweetness of blueberries. This loaf is perfect for breakfast, brunch, or as a dessert with a cup of tea. The fresh lemon glaze adds a tangy sweetness that complements the juicy blueberries, making every bite burst with flavor. Whether you’re baking for your family or entertaining guests, this Lemon Blueberry Loaf is sure to impress.
Overview of the Recipe:
This recipe features a soft, tender loaf studded with fresh or frozen blueberries, highlighted by the refreshing flavor of lemon zest. The loaf is topped with a lemon glaze that soaks into the bread, adding moisture and a punch of citrusy sweetness. The combination of lemon and blueberry is a classic pairing that is both bright and comforting, making this loaf a versatile treat for any time of day.
History and Origin:
Lemon Blueberry Loaf is a variation of traditional quick breads, which are known for their ease of preparation since they don’t require yeast and are instead leavened with baking powder. The combination of lemon and blueberry is a popular choice in baking, particularly in American cuisine, where both ingredients are widely available and loved for their complementary flavors. The lemon glaze or syrup is a nod to classic lemon drizzle cakes, a staple in British baking.
Ingredients:
- 1 ½ cups plus 1 tbsp all-purpose flour
- 2 tsp baking powder
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp salt
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice
- 1 cup sifted confectioner’s sugar
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing the bottom and sides to prevent the loaf from sticking.
- Mix the Dry Ingredients:
- In a medium-sized bowl, sift together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the 3 large eggs, 1 cup of granulated sugar, 1 cup of plain yogurt or sour cream, ½ teaspoon of vanilla extract, ½ cup of vegetable oil, and 2 teaspoons of lemon zest until well combined.
- Combine the Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense loaf.
- Prepare the Blueberries:
- In a separate small bowl, toss the 1 ½ cups of fresh or frozen blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the loaf during baking.
- Gently fold the floured blueberries into the batter, ensuring they are evenly distributed.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
- Cool the Loaf:
- Carefully remove the loaf from the pan and place it on a cooling rack to cool completely.
- Prepare the Lemon Glaze/Syrup:
- In a small saucepan, combine 2 to 3 tablespoons of lemon juice with 1 cup of sifted confectioner’s sugar.
- Heat the mixture over low heat, stirring constantly until the sugar is fully dissolved and the syrup is smooth.
- Allow the syrup to simmer gently for about 3 minutes.
- Glaze the Loaf:
- While the loaf is still warm, use a toothpick to poke small holes all over the top and sides of the loaf. This allows the glaze to soak into the bread.
- Using a pastry brush, generously brush the lemon syrup over the top and sides of the loaf, ensuring it penetrates the holes and coats the loaf evenly.
- Let the glaze harden for about 15 minutes before slicing and serving.
Serving:
Lemon Blueberry Loaf is best served slightly warm or at room temperature. It’s a versatile treat that can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee, tea, or a refreshing glass of lemonade for a delightful experience.
Pairing and Serving Suggestions:
This loaf pairs wonderfully with a variety of beverages. For a classic pairing, serve it with black tea or coffee. For a more refreshing option, try it with iced green tea, lemon-infused water, or a light herbal tea like chamomile. You can also serve it alongside a fruit salad for a fresh, summery dessert.
Variations of the Recipe:
- Citrus Twist: Add a mix of citrus zests like orange or lime for a more complex flavor profile.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is gluten-free as well.
- Berry Blend: Use a mix of berries like raspberries, blackberries, or strawberries in addition to or instead of blueberries for a different flavor combination.
- Almond Flavor: Add a teaspoon of almond extract to the batter and sprinkle sliced almonds on top before baking for a nutty twist.
Health Benefits:
Lemon Blueberry Loaf offers several nutritional benefits. Blueberries are rich in antioxidants, vitamins C and K, and fiber, which contribute to overall health. Lemon zest adds a boost of vitamin C and provides natural flavor without added calories. Using yogurt or sour cream in the batter adds calcium and protein, making this loaf not only delicious but also nourishing.
Notes:
- Make Ahead: The loaf can be made a day in advance. Wrap it tightly in plastic wrap to keep it moist, and add the glaze just before serving.
- Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If you refrigerate the loaf, let it come to room temperature before serving for the best flavor.
- Freezing: The loaf can be frozen without the glaze for up to 3 months. Wrap it in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature and glaze before serving.
FAQs:
1. Can I use frozen blueberries in this recipe?
- Yes, frozen blueberries work well in this recipe. Just be sure to toss them in flour before folding them into the batter to prevent them from sinking.
2. What can I use if I don’t have lemon zest?
- If you don’t have lemon zest, you can use a bit of lemon extract instead. However, the zest provides a more natural and fresh lemon flavor.
3. Can I substitute the vegetable oil with another oil?
- Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or even light olive oil. Each will slightly alter the flavor, but they all work well in this recipe.
4. How do I prevent the loaf from becoming too dense?
- To prevent a dense loaf, avoid overmixing the batter. Mix until the ingredients are just combined. Also, make sure your baking powder is fresh, as old baking powder can affect the rise of the loaf.
Conclusion:
Lemon Blueberry Loaf is a perfect blend of zesty lemon and sweet blueberries, creating a moist and flavorful bread that’s perfect for any occasion. The addition of a lemon glaze elevates the loaf, adding a tangy sweetness that complements the tender crumb. Easy to prepare and full of vibrant flavors, this loaf is a must-try for anyone who loves a good quick bread. Enjoy it as a snack, dessert, or breakfast treat, and savor the delightful combination of lemon and blueberry in every bite.