Blueberry Lemon Loaf With Glaze
Highlighted under: Soft Recipes
I’m excited to share my recipe for Blueberry Lemon Loaf with Glaze, a delightful twist on traditional quick bread. The vibrant combination of fresh blueberries and zesty lemon creates a flavor that’s both refreshing and comforting. Each bite is a perfect harmony between sweet and tangy. As I crafted this loaf, I was inspired by a sunny day and a desire for a bright treat. The glaze adds an irresistible finish, making it an excellent choice for breakfast or an afternoon snack. Let’s dive into this delicious recipe!
Making this Blueberry Lemon Loaf was a labor of love, and I especially enjoyed the moment I adjusted the balance between the sweet blueberries and the tart lemon. I learned that adding lemon zest enhances the flavor, making it bright and uplifting. It’s amazing how such a simple ingredient can transform the taste!
When testing the glaze, I felt that less is more. A light drizzle goes a long way, making it both pretty and delicious. It’s the perfect finishing touch that brings everything together in a lovely, cohesive way. I can't wait for you to try it!
Why You'll Love This Recipe
- Bursting with juicy blueberries and a hint of fresh lemon.
- Fluffy texture with a delicious glaze that elevates each slice.
- Perfect for sharing or enjoying alone with tea or coffee.
Understanding the Ingredients
The use of fresh blueberries is essential for achieving that burst of fruity flavor in every bite of the loaf. When selecting blueberries, look for plump, firm berries with a deep color. Frozen blueberries can be used as a substitute, but be sure to fold them in gently to avoid coloring the batter. Additionally, opt for unsalted butter to maintain better control over the loaf's overall saltiness since there's already salt in the dry ingredients.
Sour cream plays a significant role in providing moisture and richness to the loaf. If you're in need of a dairy-free option, you can substitute it with unsweetened applesauce or a plant-based yogurt. This will still keep the loaf tender while allowing the flavors of lemon and blueberry to shine through.
Baking Tips for Success
When mixing the batter, be careful not to overmix after adding the dry ingredients. Overmixing can lead to a dense loaf rather than a light and fluffy one. You want to combine everything until you see a few streaks of flour left; then, gently fold in your blueberries. Another tip is to sprinkle a little flour on the blueberries before adding them in, which helps prevent them from sinking to the bottom during baking.
Keep an eye on your loaf during the final minutes of baking. The top should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil to prevent burning while the center cooks through.
Ingredients
Ingredients
For the Loaf
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Make sure to use fresh blueberries for the best flavor!
Instructions
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray.
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients
In another bowl, whisk sugar and eggs until combined. Add melted butter, sour cream, and lemon zest. Mix well.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the blueberries.
Bake the Loaf
Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Make the Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Finish and Serve
Once the loaf is cooled, drizzle the glaze over the top and let it set before slicing.
Enjoy this loaf fresh or toasted, with butter if desired!
Pro Tips
- For added flavor, consider folding in a teaspoon of vanilla extract to the batter.
Storing and Serving
The Blueberry Lemon Loaf can be stored at room temperature for up to three days. To keep it fresh longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. If you want to enjoy it later, consider freezing individual slices. Just make sure they’re wrapped well to prevent freezer burn, and they can last for up to three months.
Serving the loaf is a delightful experience on its own, but you can elevate it by pairing it with cream cheese spread for a creamy texture contrast or serving it with a dollop of whipped cream for a dessert twist. Adding a sprinkle of extra lemon zest on top of each slice just before serving can brighten the flavors even more.
Customizing Your Loaf
Feel free to experiment with flavors by adding a teaspoon of vanilla extract or a pinch of cardamom for a unique twist. If you prefer a less sweet loaf, you can reduce the sugar to 1/3 cup without sacrificing moisture. Alternatively, mix in chopped nuts for added crunch, but ensure they’re toasted to enhance their flavor before folding them into the batter.
If you're looking to make this a healthier option, consider replacing half of the all-purpose flour with whole wheat flour. This will add a slight nuttiness to the flavor while increasing the fiber content of the loaf. Just be aware that it might adjust the moisture, so monitor the baking time closely.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, you can use frozen blueberries but do not thaw them before adding to the batter.
→ How should I store the loaf?
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
→ Can I freeze this loaf?
Absolutely! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
→ Is it possible to make this recipe dairy-free?
Yes, substitute the sour cream with a non-dairy yogurt and the butter with a vegan alternative.
Blueberry Lemon Loaf With Glaze
I’m excited to share my recipe for Blueberry Lemon Loaf with Glaze, a delightful twist on traditional quick bread. The vibrant combination of fresh blueberries and zesty lemon creates a flavor that’s both refreshing and comforting. Each bite is a perfect harmony between sweet and tangy. As I crafted this loaf, I was inspired by a sunny day and a desire for a bright treat. The glaze adds an irresistible finish, making it an excellent choice for breakfast or an afternoon snack. Let’s dive into this delicious recipe!
What You'll Need
For the Loaf
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
How-To Steps
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk sugar and eggs until combined. Add melted butter, sour cream, and lemon zest. Mix well.
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Once the loaf is cooled, drizzle the glaze over the top and let it set before slicing.
Extra Tips
- For added flavor, consider folding in a teaspoon of vanilla extract to the batter.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g