Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar with an electric mixer (or whisk vigorously by hand) until light and fluffy. This step creates air pockets in the batter, helping the loaf rise beautifully.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time. Then mix in the lemon juice, zest, vanilla, and yogurt (or sour cream). The yogurt adds richness and keeps the loaf moist.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture into the wet mixture, stirring just until combined. Over-mixing can make the loaf dense, so stop mixing as soon as the flour disappears.
Step 6: Fold in Blueberries
Toss the blueberries with a teaspoon of flour to prevent them from sinking. Gently fold them into the batter with a spatula.
Step 7: Bake the Loaf
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no raw batter).
Step 8: Cool the Loaf
Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.
Step 9: Add the Lemon Glaze (Optional)
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle it over the cooled loaf for an extra burst of citrus sweetness.
Tips for Success
- Use room-temperature ingredients to ensure smooth mixing.
- If your loaf browns too quickly, tent it loosely with aluminum foil.
- Fresh blueberries work best, but frozen ones can be used straight from the freezer.
- For an extra lemony punch, add a tablespoon of lemon zest to the glaze.
Final Thoughts
The Lemon Blueberry Loaf is proof that simple ingredients can create something extraordinary. Each bite is soft, moist, and filled with bursts of juicy blueberries wrapped in a fresh lemony aroma. Whether served for breakfast, brunch, or as an afternoon treat, this loaf is sure to brighten your day.
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