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!
- 24 Mar 2025
- 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 | 17% |
| 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 | 17% |
| 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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Cheddar scallion drop biscuits with white wheat flour
Quick and easy to make, they're sure to be a hit at any meal.
03 Mar 2025Gluten-free quinoa pancakes
Enjoy a fluffy and satisfying breakfast that’s easy to make and packed with flavor.
04 Apr 2025Creamy mushrooms and garlic with asparagus
Ready in just 30 minutes, it's perfect for weeknight dinners or special occasions.
20 May 2025Warm maple-raisin porridge with spices
Sweetened naturally with juicy raisins and rich maple syrup, it's the perfect breakfast to warm you up and energize your day.
28 Mar 2025