Introduction
Lemon Blueberry Loaf is a delicious and moist cake for breakfast, brunch or even a sweet treat. The loaf consists of fresh lemons and juicy blueberries that make it moist and tasty all the time.
Ingredients:
1½ cups all-purpose flour
A teaspoon of baking powder.
Salt ½ teaspoon
A cup of granulated sugar
Half a cup of softened unsalted butter
Large two eggs,
About one tablespoon lemon peel zest (approximately one lemon)
Quarter cup freshly squeezed lemon juice (about two lemons)
Amounting to half a cup milk,
One cup fresh or frozen unthawed blueberries,
Vanilla extract in relation to only one teaspoon.
Directions:
First, preheat your oven up to 350°F (175°C). Then, grease and sprinkle flour on a 9×5 inch loaf pan.
Second, in a medium bowl, mix flour with baking powder and salt. Set aside for some time.
Third, using a large bowl beat the butter with sugar until it is light and fluffy. Then add eggs one at a time and lastly stir in lemon zest and vanilla extract.
Fourthly, pour the milk alternately into the mixture of flour with lemon juice until blended completely.
Finally, gently fold in blueberries.
Put batter into the prepared loaf pan. Bake for about 60-70 minutes or insert a toothpick into centre comes out clean.
Cool loaf in pan before turning out onto wire rack to cool down completely for about 10 minutes.
Serving and Storage Tips
Serving:
-Warm or room temperature slices are served. -Spread with little butter or drizzled with lemon glaze to make great taste
Storage:
Allow it to remain in room temperature for a period of three days while keeping it enclosed in an air tight container. -Refrigerate longer storage of up to week or freeze for extended storage of upto three months; thaw overnight in refrigerator.
Tips for Success
For the best taste, use fresh lemon juice and zest.
Before putting them in the mixture, sprinkle blueberries with a small amount of flour to stop them from sinking.
To avoid too much mixing that will make the loaf dry, mix it slowly.
Health Benefits
Blueberries have antioxidants and are also rich in vitamins C and K and fiber.
This is an excellent source of vitamin C which supports immune health.
Don’t go too far in sugar and fat intake; rather you must think about this loaf as part of a balanced diet that has all its nutrients present without excess sugar or fat.
Nutritional Information
(Assuming 10 slices per loaf)
Calories: 210 (approx)
Fat: 8g
Carbohydrates: 32g
Fiber: 1g
Sugar: 18g
Protein: 3g
Variations and Substitutions
Gluten-Free Version – Replace all-purpose flour with gluten-free flour blend.
Dairy-Free Version – Use almond milk or oat milk instead of dairy products.
Add-Ins – Extra texture and flavor can be obtained by adding nuts such as almonds or walnuts or white chocolate chips.
Citrus Twist – Instead of using lime or lemon, substitute orange.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries? A: Yes, use them directly from the freezer to avoid too much liquid coming out.
Q: How do I prevent the loaf from becoming too heavy? A: Make sure you do not over stir the batter and measure your ingredients properly.
Q: Can I make this loaf into muffins? A: Yes, cook at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.
Conclusion
Lemon Blueberry Loaf is a versatile snack with an appealing taste anyone can make. This cake contains the sweetness of blueberries against the sourness of lemons making it appropriate at any event. Consume it while still fresh, share with pals, and try different kinds in order to give your bread distinction!
