Lemon Blueberry Loaf with Lemon Glaze:
This delightful creation is a testament to the perfect marriage of zesty citrus and sweet, juicy blueberries. The Lemon Blueberry Loaf is a tender and moist bread, infused with the bright essence of fresh lemon zest and dotted with plump, bursting blueberries throughout. Each slice promises a symphony of flavors, with the tartness of lemon perfectly complementing the natural sweetness of the blueberries.
As you take your first bite, you’re greeted by a burst of citrusy freshness that awakens the taste buds and invigorates the senses. The crumb of the loaf is tender and delicate, yielding effortlessly to the light pressure of your fork or knife. The blueberries, nestled within the soft interior, offer pockets of juicy sweetness that provide a delightful contrast to the tangy lemon flavor.
But the indulgence doesn’t end there. A generous drizzle of lemon glaze adorns the top of the loaf, adding an additional layer of citrusy sweetness and a glossy finish that invites you to dive in for another bite. The glaze, made with freshly squeezed lemon juice and powdered sugar, forms a thin crust that cracks delicately under the pressure of your fork, releasing a burst of lemony goodness with every mouthful.
Each slice of this Lemon Blueberry Loaf is a celebration of summer flavors, a reminder of sunny days and lazy afternoons spent indulging in the simple pleasures of life. Whether enjoyed with a cup of hot tea or as a standalone treat, this loaf is sure to brighten your day and leave you craving just one more slice of its irresistible goodness.
Ingredients
1½ cups all-purpose flour, plus an additional 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soft unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons of lemon peel
2 tablespoons of fresh lemon juice
Half a cup of milk
1 c fresh or frozen blueberries
Preparation
1. Preheat the oven to 175°C. Grease a 9″ x 5″ loaf pan with flour.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Put aside.
3. In another large bowl, whisk together the softened butter and granulated sugar until light and fluffy.
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4. Beat the eggs, one at a time, followed by the lemon zest and juice, until well blended.
5. Gradually adding flour mix to wet ingredients, alternating with the milk. Begin & end with flour mixture, mixing to combined.
6. Stir the blueberries to 1 tablespoon flour. (This step prevents the berries from sinking to the bottom of the bread during baking.) Gently stirring in coat blueberries, being careful not to overmix.
7. Pour batter to prepared loaf pan and smooth top with a spatula.
8. Bake for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean.
9. Removing from oven and letting bread cool in the pan for 10 mn before transfer it to a wire rack.
Enjoy !
