Step 5: Incorporate the Dry and Wet Ingredients
Add the dry ingredients to the butter mixture in stages, alternating with the milk or yogurt. Begin and end with the dry ingredients. Mix gently, just until combined—overmixing can make the loaf dense.
Step 6: Prepare and Fold in the Blueberries
Lightly toss the blueberries with a small spoonful of flour. This helps prevent them from sinking to the bottom of the loaf. Gently fold the berries into the batter, being careful not to crush them.
Step 7: Fill the Pan and Bake
Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release any air bubbles. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Cool the Loaf
Allow the loaf to cool in the pan for about 10–15 minutes. Then lift it out using the parchment paper and place it on a wire rack to cool completely. This step helps the loaf set properly and makes slicing cleaner.
Step 9: Add the Lemon Glaze (Optional)
For extra citrus punch, whisk powdered sugar with fresh lemon juice until smooth. Drizzle the glaze over the cooled loaf, letting it run naturally down the sides. The glaze adds sweetness and an eye-catching finish.
Serving and Storage Tips
- Slice the loaf once fully cooled to maintain neat edges.
- Serve it plain or with a cup of tea or coffee for a cozy pairing.
- Store the loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.
Final Thoughts
This Lemon Blueberry Loaf is a timeless recipe that delivers on both flavor and texture. With its soft crumb, bright citrus notes, and bursts of blueberry in every bite, it’s a bake that feels special yet simple. Whether you’re sharing it with guests or enjoying a quiet slice for yourself, this loaf is sure to become a favorite in your kitchen. 🍋🫐
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