There’s just something magical about a moist lemon blueberry loaf with lemon glaze that brightens up any day! The tangy burst of fresh lemon combined with the juicy sweetness of blueberries creates a flavor explosion that’s simply irresistible. I remember the first time I baked this loaf; the kitchen was filled with the most delightful citrus aroma, and I couldn’t wait to share it with my family. Trust me, the moment that first slice was cut, it vanished in seconds! It’s perfect for breakfast, an afternoon snack, or even dessert. You’re going to love how easy it is to whip up this delicious loaf that tastes like sunshine in every bite!
Ingredients for Lemon Blueberry Loaf with Lemon Glaze
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream for that extra moistness
- 1 tablespoon fresh lemon zest, because it really brightens the flavor
- 1/4 cup freshly squeezed lemon juice
- 1 cup fresh blueberries, plump and juicy!
How to Prepare Lemon Blueberry Loaf with Lemon Glaze
- First things first, preheat your oven to 350°F (175°C). This is essential for that perfect bake, so don’t skip it!
- While the oven is heating up, grease a 9×5 inch loaf pan. You want that loaf to slide right out when it’s done, trust me!
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure your loaf rises beautifully.
- In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy—about 3 to 4 minutes. It should feel airy!
- Next, add in the eggs, sour cream, lemon zest, and lemon juice. Mix until everything’s well combined and you’re getting that zingy aroma.
- Now, gradually add your dry ingredients to the wet mixture, stirring gently until just combined. We want it to be smooth but don’t overmix!
- Carefully fold in those luscious blueberries, making sure they’re evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan and bake for 50-60 minutes. A toothpick inserted into the center should come out clean when it’s ready!
- Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps keep that lovely texture!
Why You’ll Love This Recipe
- It’s quick and easy to prepare—perfect for busy mornings!
- The loaf comes out incredibly moist and tender every time.
- Fresh lemon and blueberry flavors create a delightful taste experience.
- It’s versatile enough for breakfast, snacks, or dessert.
- Great for sharing with friends and family, or keeping all to yourself!
- And let’s not forget that sweet lemon glaze—absolutely irresistible!
Tips for Success with Lemon Blueberry Loaf with Lemon Glaze
To ensure your lemon blueberry loaf turns out perfectly every time, here are some handy tips! First, always use fresh blueberries; they add that burst of flavor and moisture. If you’re using frozen ones, don’t thaw them—just toss them in frozen to prevent your batter from turning purple! Proper measuring is key, so spoon your flour into the measuring cup and level it off with a knife—this prevents a dense loaf. And remember, every oven is a bit different, so start checking for doneness at the 50-minute mark. If the top starts to brown too quickly, cover it loosely with foil. Lastly, let it cool completely before glazing for the best results!
Variations for Lemon Blueberry Loaf with Lemon Glaze
If you’re feeling adventurous, there are so many fun ways to switch up this lemon blueberry loaf! You could add a half cup of chopped walnuts or pecans for a delightful crunch. If fresh blueberries aren’t available, frozen ones work just fine—just remember to toss them in straight from the freezer. For a citrus twist, try mixing in some orange or lime zest along with the lemon for a unique flavor combo. You could even swirl in a bit of poppy seeds for added texture and flavor! The possibilities are endless, so get creative!
Storage & Reheating Instructions
To keep your lemon blueberry loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it later, you can freeze it! Just wrap the cooled loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll stay good for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator. For a warm treat, slice and pop it in the microwave for about 10-15 seconds—trust me, it’s like having a little piece of sunshine on a cold day!
Nutritional Information
Keep in mind that nutrition values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. A typical serving of this lemon blueberry loaf (about one slice) packs around 220 calories. You’ll get about 8 grams of fat, with 5 grams of that being saturated fat. It also contains around 34 grams of carbohydrates and 12 grams of sugar, which comes from the natural sweetness of the blueberries and added sugar. Plus, it offers a bit of protein at 3 grams per slice. So, while it’s a delightful treat, you can still enjoy it as part of a balanced diet!
FAQ About Lemon Blueberry Loaf with Lemon Glaze
Can I use frozen blueberries?
Absolutely! Just toss them in straight from the freezer to prevent the batter from turning blue. They’ll bake beautifully!
How should I store leftovers?
To keep your lemon blueberry loaf fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt works wonderfully! It’ll add a nice tang and keep your loaf moist.
How can I tell when the loaf is done?
Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached. Start checking around the 50-minute mark.
Can I make this loaf ahead of time?
Yes, you can bake it a day or two in advance. Just store it properly, and it’ll still taste fantastic when you’re ready to enjoy!
Lemon Blueberry Loaf with Lemon Glaze: 5 Reasons to Love It
- Temps Total: 1 hour 15 minutes
- Rendement: 1 loaf 1x
- Alimentation: Végétarien
Description
A moist lemon blueberry loaf topped with a sweet lemon glaze.
Ingrédients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs, sour cream, lemon zest, and lemon juice. Mix well.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in blueberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the loaf cool before glazing.
Notes
- Store leftovers in an airtight container.
- This loaf can be frozen for up to 3 months.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 220
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 34g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 35mg
Mots-clés: lemon blueberry loaf, lemon glaze, blueberry bread
