Lemon Blueberry Loaf

A Lemon Blueberry Loaf is a delicious and moist quick bread that combines the bright and tangy flavor of lemons with the sweet burst of blueberries. Here’s a simple recipe to make a Lemon Blueberry Loaf:

Ingredients:

For the Loaf:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice (from about 2 lemons)
• 1/2 cup plain Greek yogurt or sour cream
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan.
2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. Cream the Butter and Sugar: In a separate large mixing bowl, using an electric mixer or by hand, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5. Alternate Dry Ingredients and Yogurt: Gradually add the dry flour mixture to the wet ingredients in two or three additions, mixing until just combined after each addition. Then, fold in the Greek yogurt or sour cream until the batter is smooth.
6. Fold in Blueberries: Gently fold in the blueberries. If you’re using frozen blueberries, do not thaw them before folding them into the batter to prevent excessive bleeding of color.
7. Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
8. Cool: Allow the Lemon Blueberry Loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until you have a smooth glaze. Adjust the thickness by adding more or less lemon juice as needed.
10. Glaze and Serve: Once the loaf has cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.

This Lemon Blueberry Loaf is perfect for breakfast, brunch, or as a sweet treat with a cup of tea or coffee. The combination of lemon and blueberry flavors is both refreshing and delightful. Enjoy!