This is a recipe for a quick bread that is sure to become one of your top favorites from the minute you make the loaf. This Blueberry lemon loaf makes a perfect afternoon snack or could even double as a breakfast for those in a hurry, The lemon zing puts the flavor of the blueberries on a whole new level of tasty.
The two flavors together are perfectly complementary to one another.
There are many different versions of this recipe, but this is the one that you want to keep. It has the perfect combination of ingredients, it is moist and easy to make. The icing on the top seals the deal and sets it above all the rest.
With Spring right around the corner, this Blueberry Lemon loaf screams Springtime and smiles.
Can I add nuts or an additional fruit to this loaf?
If you want to play around with flavor combinations, I say go ahead! That is what a recipe is for, to play with and make it your own. However, I do want to stress that you should try the recipe as is, the first time.
Should I use fresh or frozen blueberries?
I highly recommend using fresh blueberries. Frozen are good but if they are not drained sufficiently, they will ‘bleed’ into the whole loaf. This takes away the bright sunny color.
Can this Blueberry Lemon loaf be frozen?
It is best to freeze the loaf before adding the icing. However, if you want to freeze after you have iced the Blueberry lemon loaf, just be sure that the icing has set completely. Then be sure to place it in a freezer safe ziploc bag. You could also wrap it in a couple layers of plastic wrap and then one layer of aluminum foil.
Can I use bottled lemon juice?
Bottled lemon juice does not taste as wonderful as fresh lemon juice does. I suggest cutting the lemon in half, juicing it first and setting the juice aside. Then zest the lemon peel.
Ingredients:
2 Eggs, large
¾ cup Granulated Sugar
½ cup butter, Sweet Cream
½ cup Milk, whole
½ tsp Salt
1 tsp Baking Powder
1 ½ cups Flour, All Purpose is fine to use, divided- 1 tbsp
1 Lemon
1 ¼ cup Blueberries, fresh
Icing:
¼ cup Confectioners Sugar
Lemon juice
HOW TO MAKE LEMON BLUEBERRY LOAF :
Step 1. Preheat the oven to 350*
Step 2. Spray a 9×5 Loaf pan with Non-stick Cooking Spray
Step 3. Cut the lemon in half and juice it, set the dish to the side
Step 4. Zest the lemon peel and set to the side
Step 5. In a large mixing bowl add the sugar and the butter
Step 6. Cream together using an electric mixer
Step 7. Add in the milk and the eggs while continuing to beat the ingredients with the mixer
Step 8. Stir in 1 tbsp of lemon juice, set the rest of the juice to the side for later
Step 9. In another bowl whisk together the flour, baking powder lemon zest, and salt
Step 10. Slowly add the dry mix into the wet mix while continuing to beat to just combine the ingredients
Step 11. In a smaller bowl add 1 tbsp of flour to the bowl and add the fresh blueberries
Step 12. Toss the blueberries to coat with flour
Step 13. Using a slotted spoon remove the blueberries from the flour and add 1 cup of the blueberries to the batter. Set the remaining berries off to the side for later
Step 14. Fold the blueberries in gently
Step 15. Pour the batter into the prepared loaf pan
Step 16. Top with the remaining blueberries
Step 17. Place in the oven and bake for 50 to 55 minutes, test with a toothpick in the center. If it comes out clean it is done, if not place in oven for another 5 minutes then test again and follow same routine
Step 18. Remove the loaf from the oven, let sit for 5 minutes
Step 19. Remove the loaf from the pan and place on a wire rack to cool
Step 20. In a bowl add the Confectioners Sugar and a small amount of lemon juice and stir. Continue to add a small amount of lemon juice to reach desired consistency.
Step 21. Poke holes no more than halfway down into the loaf using a wooden spoon handle.
Step 22. Pour the king over the top of the loaf, allowing it to settle in the holes.
Step 23. Use a spatula to cover the entire loaf
Lemon Blueberry Loaf
This is a recipe for a quick bread that is sure to become one of your top favorites from the minute you make the loaf. This Blueberry lemon loaf makes a perfect afternoon snack or could even double as a breakfast for those in a hurry, The lemon zing puts the flavor of the blueberries on a whole new level of tasty.
Ingredients
- 2 Eggs, large
- ¾ cup Granulated Sugar
- ½ cup butter, Sweet Cream
- ½ cup Milk, whole
- ½ tsp Salt
- 1 tsp Baking Powder
- 1 ½ cups Flour, All Purpose is fine to use, divided- 1 tbsp
- 1 Lemon
- 1 ¼ cup Blueberries, fresh
Icing:
- ¼ cup Confectioners Sugar
- Lemon juice
Instructions
1. Preheat the oven to 350*
2. Spray a 9x5 Loaf pan with Non-stick Cooking Spray
3. Cut the lemon in half and juice it, set the dish to the side
4. Zest the lemon peel and set to the side
5. In a large mixing bowl add the sugar and the butter
6. Cream together using an electric mixer
7. Add in the milk and the eggs while continuing to beat the ingredients with the mixer
8. Stir in 1 tbsp of lemon juice, set the rest of the juice to the side for later
9. In another bowl whisk together the flour, baking powder lemon zest, and salt
10. Slowly add the dry mix into the wet mix while continuing to beat to just combine the ingredients
11. In a smaller bowl add 1 tbsp of flour to the bowl and add the fresh blueberries
12. Toss the blueberries to coat with flour
13. Using a slotted spoon remove the blueberries from the flour and add 1 cup of the blueberries to the batter. Set the remaining berries off to the side for later
14. Fold the blueberries in gently
15. Pour the batter into the prepared loaf pan
16. Top with the remaining blueberries
17. Place in the oven and bake for 50 to 55 minutes, test with a toothpick in the center. If it comes out clean it is done, if not place in oven for another 5 minutes then test again and follow same routine
18. Remove the loaf from the oven, let sit for 5 minutes
19. Remove the loaf from the pan and place on a wire rack to cool
20. In a bowl add the Confectioners Sugar and a small amount of lemon juice and stir. Continue to add a small amount of lemon juice to reach desired consistency.
21. Poke holes no more than halfway down into the loaf using a wooden spoon handle.
22. Pour the king over the top of the loaf, allowing it to settle in the holes.
23. Use a spatula to cover the entire loaf
Notes
Can I add nuts or an additional fruit to this loaf?
If you want to play around with flavor combinations, I say go ahead! That is what a recipe is for, to play with and make it your own. However, I do want to stress that you should try the recipe as is, the first time.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 198Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 265mgCarbohydrates 23gFiber 1gSugar 21gProtein 2g
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