Lemon Blueberry Loaf

This Lemon Blueberry Loaf is a delightful and moist bread bursting with fresh blueberries and zesty lemon flavor. The perfect combination of tangy and sweet, this loaf is topped with a lemon glaze that seeps into the bread, adding extra flavor and keeping it incredibly moist. It’s perfect for breakfast, brunch, or as a sweet treat any time of the day.

Ingredients

• For the 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 and Prepare:

• Preheat your oven to 350°F (175°C).
• Grease the sides and bottom of a loaf pan to ensure easy removal of the loaf later.

1. Mix Dry Ingredients:

• In a medium bowl, sift together 1 ½ cups of flour and 2 teaspoons of baking powder. Set aside.

1. Mix Wet Ingredients:

• In a large mixing bowl, beat together the 3 large eggs and 1 cup of granulated sugar until well combined.
• Add the yogurt or sour cream, salt, vanilla extract, vegetable oil, and lemon zest to the egg mixture. Mix well until smooth.

1. Combine Wet and Dry Ingredients:

• Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

1. Prepare Blueberries:

• In a separate bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.
• Gently fold the floured blueberries into the batter.

1. Bake the Loaf:

• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

1. Cool the Loaf:

• Remove the loaf from the oven and let it cool in the pan for about 10 minutes.
• Carefully remove the loaf from the pan and place it on a cooling rack to cool completely.

1. Prepare the Lemon Glaze/Syrup:

• In a small saucepan over low heat, combine the lemon juice and sifted confectioner’s sugar. Stir until the sugar is fully dissolved.
• Simmer for about 3 minutes, then remove from heat.

1. Glaze the Loaf:

• Using a toothpick, poke holes all over the top and sides of the loaf. This allows the glaze to seep into the bread.
• Use a pastry brush to generously brush the lemon glaze over the top and sides of the loaf.
• Allow the glaze to harden for about 15 minutes before slicing and serving.

Tips

• Yogurt vs. Sour Cream: Both plain yogurt and sour cream work well in this recipe, adding moisture and a slight tang. Use whichever you prefer or have on hand.
• Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the loaf.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Serving Suggestion: This loaf is delicious served as is, or you can add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Enjoy the fresh, zesty flavors of this Lemon Blueberry Loaf with your morning coffee or as a delightful afternoon snack!