Lemon Blueberry Loaf
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This lemon blueberry loaf is a delightful treat that combines the zesty flavor of fresh lemons with the sweetness of juicy blueberries. Perfect for breakfast, snack time, or dessert, this loaf is moist and bursting with flavor. Whether enjoyed fresh out of the oven or toasted with a pat of butter, it’s sure to become a favorite in your household.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup milk
– Zest and juice of 1 lemon
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup fresh blueberries
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 15 minutes, and cooking time is 50-60 minutes.
Nutritional Value
Per serving (1 slice): 210 calories, 8g fat, 31g carbohydrates, 1g protein, 15g sugar. This nutritional value is based on a single slice of the loaf.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, cream together the softened butter and sugar.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and juice until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
7. Gently fold in the fresh blueberries, being careful not to crush them.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.
10. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
If you don’t have fresh blueberries, you can substitute with frozen ones, but reduce the baking time slightly. You can also use Greek yogurt instead of milk for a richer texture.
Serving and Pairings
This lemon blueberry loaf pairs wonderfully with a cup of tea or coffee. For an extra treat, serve it with whipped cream or a dollop of yogurt on the side.
Storage and Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Reheat slices in the microwave for a few seconds or enjoy it cold.
Cooking Mistakes
- Overmixing the batter can lead to a dense loaf.
- Not measuring ingredients accurately can affect the texture.
- Opening the oven door too early can cause the loaf to sink.
- Using old baking soda or powder can result in poor rising.
- Forgetting to grease the pan can lead to sticking.
Helpful Tips
- Always zest the lemon before juicing for easier handling.
- Use room temperature ingredients for better mixing.
- Gently fold in blueberries to avoid breaking them.
- Check for doneness by inserting a toothpick in the center.
FAQs
Can I use other fruits in this loaf?
Yes, you can substitute blueberries with raspberries, blackberries, or chopped strawberries for different flavors.
How can I enhance the lemon flavor?
To enhance the lemon flavor, consider adding a lemon glaze on top after baking, made from powdered sugar and lemon juice.
Can I make this loaf gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
How do I know when the loaf is done?
The loaf is done when a toothpick inserted into the center comes out clean and the top is golden brown.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans can be added for extra texture and flavor. Just be sure to fold them in gently.
Conclusion
This lemon blueberry loaf is a delightful and refreshing treat that combines the best of sweet and tart flavors. Perfect for any occasion, it’s easy to make and even easier to enjoy. Whether you serve it to guests or keep it all to yourself, this loaf is sure to brighten your day!
Lemon Blueberry Loaf
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- Zest and juice of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the loaf to cool before slicing.
