Blueberry and lemon loaf
Savor the delightful flavors of this Blueberry and Lemon Loaf! Made with buttery goodness, zesty lemon, and sweet blueberries, this easy-to-follow recipe combines all-purpose flour, almonds, and a touch of milk for a moist, delicious treat. Perfect for any occasion, this loaf is topped with a light lemon glaze for an extra burst of citrus. Try it today and enjoy a fresh, homemade dessert or snack!
- 28 Apr 2024
- Cook time 70 min
- Prep time 20 min
- 10 Servings
- 11 Ingredients
The Blueberry and Lemon Loaf is a delightful combination of sweet and tangy flavors, making it a perfect treat for any occasion. This recipe combines the refreshing zest of lemons with juicy blueberries, creating a moist and flavorful loaf that's sure to impress your family and friends. Whether you're an experienced baker or a novice in the kitchen, this easy-to-follow recipe will guide you to delicious results.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the lemon zest and mix until well incorporated.
- Crack in the eggs, one at a time, beating well after each addition until the mixture is smooth and creamy.
- In a separate bowl, mix together the flour, ground almonds, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries with a spatula. If using frozen blueberries, there's no need to thaw them first, but you may need to bake the loaf slightly longer.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts browning too much, cover it loosely with aluminum foil.
- While the loaf is baking, prepare the lemon glaze. In a small bowl, mix the powdered sugar and lemon juice until smooth.
- Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely.
- Once the loaf is cool, drizzle the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing.
- Slice and enjoy your Blueberry and Lemon Loaf! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips:
- Ensure your butter is at room temperature for easier mixing and a smoother batter.
- To prevent the blueberries from sinking to the bottom of the loaf, dust them lightly with flour before folding them into the batter.
- Use fresh lemon zest and juice for the best possible flavor.
- If you don't have almonds, you can substitute with almond flour or your preferred type of nut flour.
- Allow the loaf to cool completely before applying the lemon glaze to ensure it sets properly.
There you have it, a delicious Blueberry and Lemon Loaf that's perfect for breakfast, dessert, or as a snack. The combination of tangy lemon and sweet blueberries, with the nutty hint of almonds, creates a harmonious balance of flavors that will delight your taste buds. This easy-to-make loaf will quickly become a favorite in your baking repertoire. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 340kcal | 13% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.15g | 6% |
| Sugar 24g | 25% |
| Fat | |
| Fat 20g | 23% |
| Saturated 8g | 26% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 60mg | 11% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.65mg | 4% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 2.04mg | 2% |
| Vitamin E 3.33mg | 22% |
| Vitamin K 4.00ug | 3% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.93mg | 8% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 140mg | 4% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 72mg | 5% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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