zesty lemon blueberry loaf

Ah, the aroma of a fresh-out-of-the-oven loaf fills the air! Today, we’ll be diving into the heart of a classic – Lemon Blueberry Loaf. This loaf combines the tangy zestiness of lemons with the sweet burst of blueberries. Ideal for breakfast, a mid-day snack, or even dessert, this loaf is sure to become a staple in your baking repertoire.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Servings: 8-10 slices

Ingredients:

For the Lemon Blueberry Loaf:

• 1 ½ cups plus 1 tbsp all-purpose flour
• 2 tsp baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream
• ½ tsp salt
• ½ tsp vanilla extract
• ½ cup vegetable oil
• 2 tsp lemon zest
• 1 ½ cups fresh or frozen blueberries

For the Lemon Glaze/Syrup:

• 2 to 3 tbsp lemon juice
• 1 cup sifted confectioner’s sugar

Instructions:

1. Preheat the Oven: Begin by setting your oven to 350°F (175°C). While it heats, grease a 9×5-inch loaf pan or line it with parchment paper.
2. Dry Ingredients: In a medium-sized mixing bowl, whisk together 1 ½ cups of all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Wet Ingredients: In another large bowl, beat the eggs and granulated sugar until the mixture becomes light and creamy. Add the yogurt (or sour cream), vanilla extract, and vegetable oil. Blend them together until smooth. Don’t forget to throw in the zesty lemon zest!
4. Combining Dry and Wet: Gradually fold the dry ingredient mixture into the wet ingredients. Ensure you mix just enough to combine them without overmixing.
5. Blueberries Time: Coat the blueberries with the remaining 1 tbsp of flour. This trick will prevent them from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
6. Bake: Pour the batter into your prepared loaf pan. Slide it into the oven and bake for 50-55 minutes. A toothpick or skewer inserted into the center should come out clean.
7. Lemon Glaze/Syrup: While the loaf bakes, combine the lemon juice with sifted confectioner’s sugar in a small bowl. Whisk it until smooth. If it’s too thick, add a bit more lemon juice. Too thin? Add some more confectioner’s sugar.
8. Glaze it: Once your loaf is baked and out of the oven, let it cool slightly. While it’s still warm, drizzle your tantalizing lemon glaze/syrup over the top.
9. Serve & Enjoy: After letting it cool completely, slice up your Lemon Blueberry Loaf and enjoy!