Lemon Blueberry Loaf is a moist and flavorful quick bread bursting with juicy blueberries and a refreshing hint of zesty lemon. Topped with a tangy lemon glaze, it’s the perfect balance of sweet and tart, making it an ideal treat for breakfast, brunch, or dessert.
Ingredients
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
½ cup vegetable oil
2 tsp lemon zest
1 ½ cups fresh or frozen blueberries
Lemon Glaze/Syrup
2 to 3 tbsp lemon juice
1 cup sifted confectioner’s sugar
How To Make Lemon Blueberry Loaf
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease the sides and bottom of a loaf pan.
- Mix Dry Ingredients:
In a medium bowl, sift together 1 ½ cups flour, baking powder, and salt.
- Combine Wet Ingredients:
In a large bowl, whisk together eggs, sugar, yogurt (or sour cream), vanilla, vegetable oil, and lemon zest.
- Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare Blueberries:
Toss the blueberries with 1 tbsp flour in a separate bowl. Gently fold them into the batter.
- Bake the Loaf:
Pour the batter into the prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf:
Let the loaf cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Make the Lemon Glaze/Syrup:
- In a small saucepan over low heat, combine lemon juice and powdered sugar. Stir until dissolved, and simmer for 2-3 minutes.
- Use a toothpick to poke small holes all over the loaf (top and sides).
- Brush the lemon syrup onto the loaf with a pastry brush. Allow the glaze to set for 15 minutes before serving.
Enjoy your delicious Lemon Blueberry Loaf!
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