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 certain to turn out to be a favourite!
Why You’ll Love This Lemon Blueberry Bread:
This Lemon Blueberry Loaf is smooth, tender, and bursting with shiny 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 selfmade dessert.
With recent lemon zest, actual lemon juice, and plump blueberries in each chew, this simple 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 season.
Suggestions 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 accommodates 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 straightforward to customise:
Make It More healthy
- Substitute half the flour with entire wheat flour.
- Cut back sugar barely for a much less candy loaf.
Dairy-Free Choice
- Use plant-based butter.
- Substitute yogurt with dairy-free yogurt or coconut cream.
Gluten-Free Choice
- Use a 1:1 gluten-free baking flour mix.
Strive Totally 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).
Continuously Requested Questions
Can I exploit frozen blueberries?
Sure — don’t thaw earlier than including to batter.
Why did my loaf sink?
It might be underbaked or overmixed. Ensure that the middle is totally 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 full of 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 gentle and fluffy (about 2–3 minutes). Add eggs separately, mixing effectively after every addition. Stir in lemon zest, lemon juice, and vanilla extract.
-
Add half of the dry components to the batter, then stir in Greek yogurt. Add remaining dry components 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 heart comes out clear. Cool in pan for 10 minutes, then switch to a wire rack to chill fully.
-
Whisk powdered sugar with lemon juice till easy and pourable. Drizzle over cooled loaf. Let glaze set earlier than slicing.
