Lemon Blueberry Loaf

With the long Memorial Day Weekend, I wanted to bake something that embodied the spirit of the day.  Something fitting and something “American.”  Bright, fresh berries and citrus fruits remind me of the summer days of childhood—berry baked goods and a cold cup of lemonade!  So to pay a bit of homage to the day, I whipped up a comforting and homey lemon blueberry loaf, flavored with fresh lemons and packed with plump blueberries.

I love this flavor combination.  The citrusy undertones of the lemon-flavored cake pair so well with the fresh and juicy blueberries.  And it not only tastes great, but has the eye-catching appeal of a beautifully marbled bread, too!  This refreshing baked good is a perfect morning compliment to a hot cup of coffee, and also a delicious mid-afternoon or dessert option!  It’s wonderfully moist and more reminiscent to a muffin than bread in texture.  What’s more, the loaf is naturally sweet and requires no added glaze or garnish, although its inclusion wouldn’t harm the taste in any way! ;)

Lemon Blueberry Loaf

2015-05-26 20:50:25

Yields 16

A moist and refreshing lemon blueberry loaf made with freshly squeezed lemons and plump blueberries, perfect as a morning coffee compliment or an afternoon treat!

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Prep Time

20 min

Cook Time

1 hr

Prep Time

20 min

Cook Time

1 hr

Ingredients

1. 1 ½ c flour
2. 1 tsp baking powder
3. ½ tsp salt
4. ½ c milk
5. 1/3 c unsalted butter, melted
6. ¾ c granulated sugar
7. 2 eggs, large
8. 1 tsp vanilla extract
9. 3-4 tbs lemon juice (of 1 lemon)
10. 1-2 tbs lemon zest (of 1 lemon)
11. 1 c fresh blueberries
12. ½ tbs powdered sugar, optional

Instructions

1. Preheat 350°F and prepare a loaf pan. I lined the bottom with parchment paper and greased the sides with a bit of butter.
2. Mix together flour, baking powder, salt in a medium sized bowl and set aside.
3. In a large bowl, beat together eggs, butter, sugar, lemon juice, vanilla until well incorporated. I used an electric mixer to help with the beating process.
4. To the large bowl, slowly stir in flour mixture and milk; I added in a third of each at a time. Beat until batter is well mixed.
5. Add blueberries and lemon zest, to the batter using a spatula and folding motion. Take care to not crush the blueberries.
6. Pour batter into prepared loaf pan. Bake for ~60 mins or until an inserted toothpick comes out clean. The top should be light golden in color.
7. Remove from the oven and let the loaf cool in the pan for a few minutes, then remove from pan to completely cool on a wire rack.
8. Optionally, sprinkle powdered sugar over the cooled loaf.
9. Slice and enjoy!

Notes

1. You can use any type of milk with this recipe; I generally use vanilla soymilk for everything but since I had none on hand, I used fat-free Lactaid instead.
2. To melt the butter, I cut into 1-cm chunks and microwaved for ~45 seconds, stopping every 15 to check.

Adapted from taste of home

Adapted from taste of home

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