
Tangy Lemon Blueberry Loaf with a Sweet Glaze: A Must-Try Recipe
Transform your baking routine with this Tangy Lemon Blueberry Loaf, a delightful fusion of bright lemon flavor and juicy blueberries. Topped with a shiny, sweet glaze, this loaf is perfect for breakfast, dessert, or an afternoon snack. It’s simple to make yet irresistibly delicious!
Ingredients
For the Lemon Blueberry Loaf:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Sweet Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Step-by-Step Instructions
1. Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the yogurt, lemon juice, lemon zest, and vanilla extract.
2. Combine Ingredients and Add Blueberries
- Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the loaf light and tender.
- Gently fold in the blueberries coated in flour to ensure even distribution.
3. Bake the Loaf
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Sweet Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
- Drizzle the glaze over the cooled loaf, letting it cascade down the sides for a picture-perfect finish.
Why You’ll Love This Recipe
- Bright and Refreshing: The zing of lemon and sweetness of blueberries create a perfect balance.
- Soft and Moist Texture: The yogurt adds moisture, making the loaf irresistibly tender.
- Beautiful Presentation: The glaze and bursts of blueberries make it a show-stopping dessert.
Pro Tips for Success
- Use Fresh Ingredients: Fresh lemons and blueberries provide the best flavor. If using frozen blueberries, don’t thaw them before adding to the batter.
- Don’t Skip the Flour for Blueberries: Tossing them in flour prevents them from sinking to the bottom of the loaf.
- Chill for Easy Slicing: Refrigerate the loaf for 30 minutes before slicing for clean cuts.
FAQs
1. Can I substitute the yogurt?
Yes! Sour cream works perfectly as a substitute for yogurt.
2. How long does the loaf stay fresh?
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
3. Can I double the recipe?
Absolutely! Double the ingredients and bake in two loaf pans for more servings.
Serving Suggestions
Pair this Lemon Blueberry Loaf with:
- Iced Tea or Lemonade: Refreshing drinks that complement the tangy flavors.
- Greek Yogurt: A dollop on the side adds a creamy texture.
- Honey or Butter: Spread a little on a warm slice for added indulgence.
Conclusion
This Tangy Lemon Blueberry Loaf is a crowd-pleaser for any occasion. Its perfect blend of tart lemon and sweet blueberries, paired with a luscious glaze, makes it a go-to recipe for breakfast, dessert, or a snack. Try it today and treat your taste buds to a burst of flavor!