Blueberry and lemon loaf
This Blueberry and Lemon Loaf combines sweet blueberries with zesty lemon for a moist, flavorful treat. Simple to make, it's ideal for sharing at any gathering.
Cook time 70 min
Prep time 20 min
Ingredients:
2/3 cup butter3/4 cup sugar
2 tbsp lemon zest
3 eggs
3/4 cup all-purpose white wheat flour
1 cup almonds
1 tsp baking powder
2 tbsp milk (1% fat)
1 cup blueberries
1/2 cup powdered sugar
1 tbsp lemon juice
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.
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.
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!
Blueberry and lemon loaf FAQ:
Use a standard 9x5 inch loaf pan for this recipe. This size is ideal to ensure even baking and proper loaf height.
The loaf is done when a toothpick inserted into the center comes out clean. Baking time is approximately 50-60 minutes, but may vary slightly based on your oven.
Yes, frozen blueberries can be used without thawing. However, they may require a slightly longer baking time to ensure the loaf cooks through.
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating or freezing portions.
If you need a substitute, use an equal amount of all-purpose flour or finely ground oat flour. However, this may slightly change the loaf's texture and flavor.
Cooking 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.
Nutrition Facts
10 ServingsCalories 340kcal
Protein 6g
Carbohydrates 36g
Fiber 2.15g
Sugar 24g
Fat 20g
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