This Blueberry Lemon Loaf is a beautifully moist and flavorful cake that perfectly marries the tartness of lemon with the sweetness of blueberries. Each slice is infused with fresh lemon juice and zest, giving it a vibrant citrus flavor that complements the natural sweetness of the blueberries. Topped with a smooth lemon glaze, this loaf is both visually appealing and deliciously satisfying.
Why You'll Love This: The loaf's tender crumb is achieved through the use of buttermilk and butter, which provide moisture and richness. The vanilla adds a subtle depth of flavor that enhances the brightness of the lemon. With bursts of blueberry in every bite and a tangy glaze that melts in your mouth, this loaf is a delightful treat that balances sweetness and acidity perfectly.
Perfect Occasion: This Blueberry Lemon Loaf is ideal for a variety of occasions. Serve it at brunch, as a refined afternoon tea accompaniment, or as a dessert at dinner parties. It’s also wonderful for picnics due to its easy portability and its appeal to all ages. This loaf makes a thoughtful homemade gift or a welcome addition to any bake sale.
Decoration Tips: To make this loaf even more irresistible, garnish it with additional lemon zest or a few fresh blueberries on top of the glaze before it sets. For a festive touch, edible flowers or a sprinkle of powdered sugar can also add to its charm. Consider slicing the loaf before drizzling the glaze for an artful presentation that shows off the berries and lemony interior.
Ingredients:
- Loaf:
- 1 1/4 cups sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup buttermilk
- Juice of one medium lemon
- Zest of two medium lemons
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup blueberries
- Lemon Glaze:
- 2 cups powdered sugar
- Juice of 1/2 lemon
- 2-4 tablespoons milk
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a loaf pan, or line it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and mix well.
- Add Eggs and Buttermilk: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the buttermilk, lemon juice, and lemon zest until the mixture is smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, and baking powder.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Blueberries: Gently fold the blueberries into the batter to distribute evenly.
- Bake the Loaf: Pour the batter into the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Lemon Glaze: While the loaf is baking, whisk together the powdered sugar, lemon juice, and enough milk to achieve a pourable consistency.
- Cool and Glaze: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle the lemon glaze over the cooled loaf.
- Serve and Enjoy: Let the glaze set before slicing. Serve as is or with a dollop of whipped cream for an extra indulgent treat.
This Blueberry Lemon Loaf is sure to delight with its bright flavors and moist texture, perfect for any day you need a little sunshine on your plate!