Lemon Blueberry Loaf

 Lemon Blueberry Loaf

This Lemon Blueberry Loaf is soft, moist, and bursting with juicy blueberries and bright lemon flavor. It’s an easy, crowd-pleasing quick bread made with pantry staples—perfect for brunch, afternoon tea, or a light dessert.

📝 Ingredients:

Dry Ingredients:

• 1½ cups all-purpose flour
• 1 tbsp all-purpose flour (to coat blueberries)
• 2 tsp baking powder
• ½ tsp salt

Wet Ingredients:

• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt or sour cream
• ½ tsp vanilla extract
• ½ cup vegetable oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice

Add-ins:

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

👨‍🍳 Instructions:

1. Prep the Oven & Pan
   • Preheat oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together 1½ cups flour, baking powder, and salt.
3. Prepare Wet Mix
   • In a large bowl, whisk eggs, sugar, yogurt (or sour cream), vanilla, lemon zest, and lemon juice until smooth.
   • Gradually whisk in the oil until fully combined.
4. Combine Wet & Dry
   • Add dry ingredients to the wet mixture and stir until just combined—do not overmix.
5. Fold in Blueberries
   • Toss blueberries with 1 tbsp flour (prevents sinking), then gently fold into the batter.
6. Bake
   • Pour batter into prepared loaf pan and smooth the top.
   • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
   • Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

🍽️ Servings:

1 loaf = 10 slices

🧁 Optional Glaze (Lemon Icing):

• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice

Whisk together until smooth and drizzle over the cooled loaf.

🔍 Notes:

• Yogurt gives this loaf a tender crumb and subtle tang; sour cream makes it slightly richer.
• You can use frozen blueberries, but don’t thaw before folding in.
• For stronger lemon flavor, add ½ tsp lemon extract to the wet mix.

💡 Tips:

• Don’t overmix the batter—stir until just combined to avoid a dense texture.
• If your loaf is browning too quickly on top, loosely tent with foil during the last 15–20 minutes of baking.
• Store in an airtight container at room temp for up to 3 days or refrigerate for 5 days.

🧾 Nutritional Info (per slice, based on 10 servings):

• Calories: ~270
• Protein: ~4g
• Fat: ~11g
• Carbohydrates: ~38g
• Sugar: ~20g
• Fiber: ~1g

Note: Nutrition may vary based on yogurt type and glaze usage.

🌿 Health Benefits:

• Blueberries: High in antioxidants, good for heart and brain health.
• Lemon: Boosts vitamin C and digestion.
• Yogurt/Sour Cream: Adds protein and gut-friendly probiotics.
• Moderation-friendly: A wholesome alternative to overly rich desserts.

❓ Q&A:

Q: Can I make this loaf gluten-free?
A: Yes! Substitute with a 1:1 gluten-free baking flour blend.

Q: Can I use Greek yogurt?
A: Absolutely. Full-fat or 2% Greek yogurt works great and adds richness.

Q: How do I store leftovers?
A: Wrap tightly and store at room temp up to 3 days or refrigerate for 5. It also freezes beautifully—slice and wrap individually for quick treats.

Q: Can I make muffins instead of a loaf?
A: Yes! Divide the batter among muffin tins and bake at 350°F for 18–22 minutes.

Q: Can I reduce the sugar?
A: You can cut sugar to ¾ cup for a less sweet version—still delicious!