Lemon Blueberry Loaf with Lemon Glaze
There’s something tantalizing about a loaf cake that brings a burst of sunny flavor with every slice. Lemon Blueberry Loaf with Lemon Glaze is a delightful masterpiece that captures the essence of summer in each moist, tender bite. Imagine tender blueberries bursting with Juiciness as the tangy flavor of fresh lemons dances on your palate. This recipe not only brings joy but also a whimsy reminiscent of warm family gatherings, making it perfect for kids and adults alike. With its easy preparation, this cake is worth the love and energy you pour into it.
Are you ready to indulge in the sweet satisfaction of homemade goodness?
Do you remember a time when the aroma of freshly baked goods wafted through your home, inviting everyone to the kitchen? The sight of a beautifully glazed Lemon Blueberry Loaf is enough to make your mouth water, isn’t it? Can you imagine slicing into this moist cake, served warm or at room temperature, with its inviting citrus aroma filling the air?
Why You’ll Love This Recipe
- Easy Prep: With simple ingredients and straightforward instructions, you’ll have this cake in the oven in no time.
- Kid-Friendly: Perfect for little hands to help, the bright colors and flavors are sure to please even the pickiest eaters.
- Healthy Indulgence: Blueberries and lemons bring antioxidants and vitamins, making each slice a guilt-free treat.
- Versatile: Enjoy it as breakfast, snack, or dessert—any time of day is right for this loaf.
Ingredients
To create your own tantalizing Lemon Blueberry Loaf with Lemon Glaze, gather the following ingredients:
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1/2 cup (115g) unsalted butter, softened to room temperature: This not only works as a moisture anchor but adds richness and a creamy texture.
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1 cup (200g) granulated sugar: For a perfectly sweet balance against the tartness of the lemon.
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2 large eggs, room temperature: Essential for binding and creating the cake’s fluffy texture.
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1 tablespoon lemon zest (approximately 1 lemon): The zest enhances the lemon flavor and adds aromatic oils.
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2 tablespoons freshly squeezed lemon juice: A splash of tanginess that complements the sweetness beautifully.
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1 teaspoon vanilla extract: To round out the flavors and add depth.
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1 1/2 cups (190g) all-purpose flour: The base for our loaf, ensuring a tender crumb.
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1 teaspoon baking powder: For that delightful rise and airy texture.
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1/2 teaspoon salt: A pinch balances the sweetness and enhances flavors.
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1/2 cup (120ml) buttermilk, room temperature: Adds moisture and richness to the batter.
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1 cup (150g) fresh blueberries, tossed in 1 tablespoon of flour: This keeps the berries from sinking, ensuring they’re evenly distributed throughout.
For the Lemon Glaze:
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1 cup (120g) powdered sugar: Sweetness that will melt in your mouth.
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1 to 2 tablespoons freshly squeezed lemon juice: Just enough to create a luscious, pourable consistency.
Timing
You might wonder: how fast can you enjoy this culinary delight? The preparation and baking process is delightfully quick, allowing you to indulge in the pure joy of homemade sweetness within an hour. Alternatively, you can embrace a slow, luxurious baking experience by allowing all the aromas to fill your kitchen, letting time slip away as you lovingly create this lemon-laden masterpiece.
Step-by-Step
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Preheat your oven to 350°F (177°C). Prepare a 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper.
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In a large bowl, beat the softened butter on high speed for about 1 minute until creamy. The butter should be smooth and velvety.
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Gradually add in the sugar, beating until the mixture is light and fluffy, creating an irresistible sweetness.
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Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract for that burst of citrus flavor.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the flour mixture, mixing each addition just until combined. Do not overmix; you want a tender loaf.
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Gently fold in the flour-coated blueberries until evenly dispersed throughout the batter, envisioning each luscious berry nestled like a jewel.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few small crumbs.
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If the loaf begins to brown too quickly, tent it loosely with aluminum foil.
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Remove the loaf from the oven and allow it to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
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For the lemon glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. If the glaze is too thick, add more lemon juice until desired consistency is reached.
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Once the loaf is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for that gooey, decadent finish.
Nutritional Information
Each slice of this Lemon Blueberry Loaf packed with flavor weighs in around 220 calories. While it’s important to indulge occasionally, this loaf balances sweet and tart, revealing why a simple treat can elevate your spirits.
Healthier Alternatives
- Create a low-sugar version by substituting unrefined sweeteners like honey or maple syrup.
- For a dairy-free version, substitute the buttermilk with almond milk mixed with a splash of vinegar.
- You could also use whole wheat flour for added fiber and nutrients without sacrificing texture.
Serving Suggestions
Pair your Lemon Blueberry Loaf with a scoop of creamy vanilla ice cream for a delicious dessert or enjoy it with a nice cup of tea on special occasions. It also makes an enticing centerpiece for brunch gatherings, where friends and family can marvel at its beauty.
Common Mistakes
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Overbaking: To prevent dryness, make sure to check the loaf as it bakes, removing it from the oven as soon as it passes the toothpick test.
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Texture Issues: Avoid overmixing the batter, which can lead to a tough loaf instead of that soft, tender crumb you’re aiming for.
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Messes: Keep the blueberries well-coated in flour to minimize fluff, reducing the mess of sinking berries and clumpy bits.
Storing Tips
To savor this delectable fare longer, consider freezing portions. Simply wrap individual slices in plastic wrap, then store them in an airtight container or freezer bag. When you’re ready to indulge once more, thaw it at room temperature or reheat it in the oven at a low temperature for the perfect warm, cozy experience.
Tempted to Bake it ASAP?
There’s no better time than now to whip up a warm, inviting Lemon Blueberry Loaf with Lemon Glaze. The experience of tangy lemon mingling with sweet blueberries is unforgettable. As you create this treat, not only will your kitchen fill with a heavenly aroma, but you’ll also create memories to cherish. Grab your apron and get baking, because best moments are made in the kitchen.
FAQs
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Can I use frozen blueberries instead of fresh?
Yes! Just be sure to toss them in a little flour to prevent them from sinking. -
How should I store the Lemon Blueberry Loaf?
Store it in an airtight container at room temperature for up to 3 days, or freeze pieces for up to 3 months. -
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free flour blend, and make sure all other ingredients are gluten-free as well. -
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or yogurt to achieve a similar tangy flavor. -
How do I know when the loaf is done?
When a toothpick inserted into the center comes out clean or with a few moist crumbs, it’s time to take it out of the oven.
Lemon Blueberry Loaf with Lemon Glaze
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful loaf cake bursting with sunny lemon and juicy blueberries, perfect for any occasion.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (approximately 1 lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk, room temperature
- 1 cup (150g) fresh blueberries, tossed in 1 tablespoon of flour
- 1 cup (120g) powdered sugar (for glaze)
- 1 to 2 tablespoons freshly squeezed lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9×5 inch loaf pan by greasing and flouring it or lining it with parchment paper.
- In a large bowl, beat the softened butter on high speed for about 1 minute until creamy.
- Gradually add in the sugar, beating until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing just until combined.
- Gently fold in the flour-coated blueberries until evenly dispersed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 55-65 minutes or until a toothpick comes out clean.
- Remove the loaf from the oven and cool in the pan for about 15 minutes before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
Store in an airtight container for up to 3 days or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
