why make this recipe
Blueberry and Lemon Loaf is a delightful treat that perfectly balances the sweetness of blueberries with the tartness of fresh lemons. This loaf is not only easy to make but also a wonderful addition to any breakfast table or as an afternoon snack. The flavors are refreshing, making it a go-to recipe for gatherings or simply to enjoy at home. Plus, the crumble topping adds a nice crunch that everyone will love!
how to make Blueberry and Lemon Loaf
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for crumble)
- 1/4 cup rolled oats (for crumble)
- 2 tablespoons melted butter (for crumble)
- 1/2 teaspoon cinnamon (for crumble)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, then stir in sour cream, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- In a small bowl, combine brown sugar, rolled oats, melted butter, and cinnamon to make the crumble topping.
- Sprinkle the crumble over the batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
how to serve Blueberry and Lemon Loaf
You can serve Blueberry and Lemon Loaf warm or at room temperature. It’s great on its own or with a bit of butter spread on top. For a special treat, pair it with a cup of tea or coffee. Slicing the loaf into thick pieces makes sharing easy and enjoyable.
how to store Blueberry and Lemon Loaf
To store Blueberry and Lemon Loaf, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to store it for longer, place it in the refrigerator, where it can last for about a week. You can also freeze slices for up to three months; just make sure to wrap them well!
tips to make Blueberry and Lemon Loaf
- Make sure to gently fold in the blueberries to keep them from breaking.
- Use fresh blueberries for the best flavor, but frozen ones also work well if you can’t get fresh.
- If you prefer a stronger lemon flavor, add an extra tablespoon of lemon zest.
- Keep an eye on the loaf as it bakes; if the top starts to brown too much, tent it with aluminum foil.
variation
You can customize this loaf by adding nuts like walnuts or pecans for extra crunch. Another great variation is to use raspberries instead of blueberries for a different berry flavor. Experimenting with different citrus, such as orange zest instead of lemon, can also create a refreshing twist.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer, and do not thaw them beforehand to prevent the batter from turning blue.
2. Can I make this loaf gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for the best texture.
3. How do I know when the loaf is done baking?
Insert a toothpick into the center of the loaf; it should come out clean or with a few crumbs attached. If it’s wet with batter, bake for a few more minutes and check again.
Blueberry and Lemon Loaf
A delightful loaf that balances the sweetness of blueberries with the tartness of fresh lemons, perfect for breakfast or as a snack.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for crumble)
- 1/4 cup rolled oats (for crumble)
- 2 tablespoons melted butter (for crumble)
- 1/2 teaspoon cinnamon (for crumble)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream together the butter and sugar until light and fluffy in a large bowl.
- Beat in the eggs, then stir in sour cream, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan.
- Combine brown sugar, rolled oats, melted butter, and cinnamon in a small bowl to make the crumble topping.
- Sprinkle the crumble over the batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Great with butter or a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry, lemon, loaf, dessert, baking