Lemon Blueberry Loaf

This lemon blueberry portion Genuinely has a place in a pastry kitchen! It’s so wet and delicate with a tight scrap. Each chomp simply softens in your mouth. Each cut is additionally stacked with new blueberries and the whole player is blended in with the zing and juice of new lemons (no counterfeit flavors here)! Finished off with a sweet layer of disintegrate and a shower of lemon icing, this blueberry portion is comparably delectable (while perhaps not more) as it looks.

What compels this lemon blueberry portion so great?

This recipe was straightforwardly motivated by the new blueberry lemon portion at Costco so I had extremely huge shoes to fill!

Despite the fact that I need to concede, I have never at any point attempted their rendition. Principally in light of the fact that the rundown of fixings is exceptionally… fascinating. I couldn’t articulate portion of them so attempting to reproduce this artificially actuated portion was extremely challenging. Be that as it may, in the end I think we nailed it! It could really be far and away superior to the first considering it’s made with Genuine fixings.

This incorporates all new and regular flavors as there is positively NO phony lemon or blueberry flavor in this portion. It’s made with heaps of new blueberries as well as new lemon zing and juice.

It likewise gets a characteristic lift from baking powder and baking powder alone. Many locally acquired cakes use synthetic compounds or a substance cycle to give lots of level in their treats. This is the sort of thing that is extremely challenging to accomplish with a custom made heat, yet entirely it’s most certainly not feasible! It simply implies the testing system takes somewhat longer on my end.

In particular, this portion is made with all margarine and no oil which gives the wet tasty flavor.

In addition to the fact that it improves the taste, but on the other hand it’s the justification for why the portion has the most delicate and sodden consistency. This is fundamentally because of the opposite creaming technique.

• Lemon Blueberry Loaf
• Sourdough Bread
• Hot Pockets
• Keto Chocolate Cake
• Mozzarella Sticks with Marinara Sauce

• Total Time: 2 hours 5 minutes
• Yield: 10-12 slices

This lemon blueberry loaf is so tender and loaded with fresh blueberries and zesty lemon flavor! Topped with a sweet layer of crumble and a lemon icing drizzle, this loaf cake is NEXT LEVEL good.

Ingredients

Crumble

• 2 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 1/3 cup (43g) all purpose flour
• Tiny pinch of kosher salt

Lemon Blueberry Loaf

• 1 cup (200g) granulated sugar
• 2 tbsp fresh lemon zest (about 2 lemons)
• 1 1/2 cups (195g) all purpose flour, plus 1 tbsp for blueberries
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup (185g) unsalted butter, room temp
• 1 tsp vanilla extract
• 3 large eggs, room temp
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1/4 cup (60g) milk, room temp
• 1 1/2 cups (215g) fresh blueberries, plus a handful for topping

Lemon Icing

• 1/2 cup (55g) powdered sugar
• 1/2 tbsp milk or cream
• 1/2 tbsp fresh lemon juice

Instructions

Crumble

1. Mix together all of the ingredients in a small bowl.
2. Place in the refrigerator while we make the batter.

Lemon Blueberry Loaf

1. Preheat the oven to 350F and grease and line all sides of a 1lb loaf pan (8.5×4.5″).
2. In the bowl of a stand mixer with the paddle attachment (a hand mixer can also be used), add the sugar and zest. Using your fingers, rub the two together to release even more lemon flavor.
3. Now add in the flour, baking powder, and salt. Mix to combine.
4. With the mixer running on medium low speed, drop in the softened butter 1 tablespoon at a time.
5. Mix until it turns crumbly but you can no longer see any lumps of butter.
6. Scrape down the bowl and mix in the vanilla, followed by the eggs one at a time.
7. Then mix in the lemon juice followed by the milk.
8. Remove the bowl from the mixer and scrape down the bowl to make sure there’s no unmixed bits at the bottom.
9. For the blueberries, pick out any stems and rinse with water. Then toss with 1 tablespoon of flour. The flour should easily stick to the wet berries, creating a coating of flour around each berry.
10. Toss the berries into the batter and gently fold them in. Fold just enough to evenly distribute.
11. Pour the batter into the prepped loaf pan and spread even. Top with a handful of extra berries, followed by a layer of the chilled crumble.
12. Bake for 50 min – 1 hour or until a toothpick in the center comes out clean with a few moist crumbs. The loaf should also appear golden around the edges and puffed up in the center.
13. Allow the loaf to cool for about 45 minutes at room temperature.

Lemon Icing

1. Once the loaf has cooled, make the lemon icing.
2. Whisk together all of the ingredients until it turns into a glue-like consistency. If it’s too thick, mix in an extra bit of liquid. If it’s too fluid, mix in another spoonful of sugar.
3. Lift the loaf out of the pan and drizzle with the icing.
4. Now slice and enjoy!

Blueberry Lemon Loaf FAQs

Can lemon blueberry loaf be made with frozen blueberries?

I suggest sticking with fresh blueberries as frozen blueberries tend to bleed into the batter, turning it partially purple. The frozen blueberries can also drop the temperature of the batter, making it more difficult for the loaf to bake evenly.

Can I make this into a plain lemon loaf instead?

To make a lemon loaf cake, I suggest using my iced lemon loaf recipe but add the crumble from this lemon blueberry loaf.

Does this recipe require an electric mixer?

I try to make all of my recipes as electric-free as possible but the reverse creaming method is much easier when using an electric mixer. It’s not impossible to make this recipe by hand, but it will take quite a bit of extra work.

How long does this loaf keep?

This loaf can be stored in a container at room temperature for a couple days, but any longer and it will need to be kept in the refrigerator. It can keep chilled for about a week.

Can lemon blueberry loaf be frozen?

Yes, store the loaf in a freezer storage bag and it will keep in the freezer for a few months.