Lemon Blueberry Loaf

There’s something truly delightful about the combination of tangy lemons and juicy blueberries in a perfectly baked loaf. The harmonious blend of citrus and sweetness creates a treat that is both refreshing and satisfying. In this blog post, I’ll guide you through the process of baking a lemon blueberry loaf, sharing tips and tricks along the way. Prepare your taste buds for a burst of flavour!

Benefits of Lemon:

Before we dive into the baking process, let’s take a moment to appreciate the incredible benefits of lemons. Lemons are a rich source of vitamin C, which helps boost our immune system and aids in collagen production for healthy skin. They also contain antioxidants that support heart health and promote digestion. Incorporating lemons into our baked goods not only adds a zesty flavour but also provides a dose of essential nutrients.

Lemon Blueberry Loaf Ingredients

For the loaf

• 1 cup granulated sugar
• 1 tbsp lemon zest
• 1 ½ cups all-purpose flour (sifted)
• ½ tsp salt
• 2 tsp baking powder
• 1 cup Greek yogurt
• 1 tsp vanilla extract
• 3 large eggs
• 1 tbsp fresh lemon juice
• ½ cup vegetable oil
• 1½ cup blueberries washed and dried or frozen
• 1 tbsp all-purpose flour

For the glaze

• 1 cup powdered sugar (sifted)
• 1 and ½ tablespoons of lemon juice
• 1 tablespoon cream

Directions

1. Preheat oven to 350°F and grease a 9×5 loaf pan and line it with parchment paper.
2. Toss the blueberries with 1 tablespoon of flour and set aside.
3. In a small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and sugar is infused.
4. In a large bowl add the sugar zest mixture and whisk in the eggs and the oil until well combined.
5. Then whisk in the yogurt, lemon juice and vanilla.
6. Sift the flour, salt and baking powder right into the wet ingredients then whisk until just combined. Do not overmix. It’s ok if there are still a few streaks of flour in the batter.
7. Fold in the blueberries until just combined.
8. Pour the batter into the loaf pan and smooth the top of the batter.
9. Bake for approximately 50 minutes or until the top is golden brown and the tester comes out clean. Allow the loaf to cool in the pan for about 10 minutes then remove the bread from the pan and allow it to cool completely on the rack.
10. While the bread is cooling make the glaze: In a small bowl whisk together the powdered sugar, lemon juice and the cream until smooth. Add more sugar or more juice to obtain desired consistency.
11. Drizzle glaze over the cooled loaf. Serve immediately or store bread in a sealed container. The loaf can be stored in a sealed container at room temperature for 3-4 days.
12. Optional: Decorate the cake with edible flowers, I have purple growing in my little garden which played beautifully off the blueberries in the loaf.

Baking Tips for the Perfect Lemon Blueberry Loaf:

1. Fresh Ingredients: Start with fresh lemons and plump, ripe blueberries for optimal flavour. The natural sweetness of ripe blueberries complements the tartness of lemons perfectly.
2. Proper Mixing: Gently fold the blueberries into the batter to avoid crushing them, ensuring they distribute evenly throughout the loaf.
3. Zest it Up: Grate the lemon zest and add it to the batter for an extra burst of citrus aroma. The essential oils in the zest intensify the lemon flavour.
4. Moisture Control: To prevent a soggy loaf, toss the blueberries in a small amount of flour before adding them to the batter. This helps absorb excess moisture during baking.
5. Temperature and Timing: Preheat your oven and ensure it reaches the desired temperature before placing the loaf inside. Follow the recommended baking time, but keep an eye on it as ovens may vary. Use a toothpick to check for doneness; if it comes out clean, your loaf is ready.