Blueberry Lemon Loaf
Every summer, I look forward to fresh blueberries! We have several blueberry bushes that bring the sweetest, juiciest and most plump blueberries I have ever had. And every summer, I can’t wait to think up another recipe to try my hand at. Last week I decided I wanted a Blueberry Lemon Loaf, so the online search began! After searching and reviewing several recipes, I landed this winner and I couldn’t have been more proud that I did ;)
The recipe I finally chose had 5 out of 5 stars for a total of 59 reviews so let’s just say, I had no reservations when it came to using this recipe for my lemon-y blueberry loaf. This recipe is taken from Taste of Home website and yields 16 slices, or one loaf. * You will notice I baked mine in a Bundt pan so depending on how thick you cut it, you may get a few more or less slices.
This loaf actually makes me think of a lemon blueberry pound cake but is not as dense, and the moisture in this dessert is ab-so-lute-ly perfect! Not only was this recipe super simple, but it only took about 20 minutes to throw together! After an hour of baking and approximately 15 minutes altogether of cooling, this recipe isthe perfect choice when you want something delicious lickety-split. I hope you enjoy as much as I did!
What You Will Need :
1/3 Cup of Butter, melted
1 Cup of Sugar
3 Tablespoons of Lemon Juice (feel free to add more if you love lemon like I do ;)
*1-1/2 Cups of All-Purpose Flour
*1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Cup fresh or Frozen Blueberries- I used fresh blueberries picked straight from our back yard and added about half a cup more! You can add more if you’d like ;)
1/2 Cup Chopped Nuts (optional- I left out)
2 Tablespoons Grated Lemon peel (again add more to enhance taste!)
*I used self-rising flour because of course it takes out an extra step;)
2 Tablespoons Lemon Juice
1/4 Cup of sugar
**I wanted extra glaze, so I doubled
Make It Happen!
1. Preheat oven to 350 degrees Fahrenheit.
2. In large bowl, beat butter, sugar, lemon juice and eggs together. In separate bowl, combine flour, baking powder and salt; Alternately Stir flour and milk into egg mixture. Make sure to beat well after each addition! ( I only had two additions)
3. Fold in berries, nuts and grated lemon peel. **Note- my berries sunk a little, but if you flour your berries, this will help them not to sink in the mixture during baking!
4. Grease an 8” x 4” loaf pan ( I used a Bundt pan because I like big bundts and I cannot lie;)
5. Transfer mixture to greased pan and bake for 60-70 minutes or until an inserted toothpick to the middle of the pan comes out clean.
6. Cool for 10-15 minutes on a wire rack before you remove the bread from the pan.
7. Combine glaze ingredients and drizzle over bread however your little heart desires <3
8. Cool completely and enjoy!
Just to warn you, consuming multiple helpings of this dessert is expected. This bread is delicious… I shared at work the next day and within two hours, it was GONE! I dare you to try it and see what you’ve been missing!
What are some of your favorite summer time desserts that involve fresh berries?
Leave a comment if you find any substitutions or alternatives to make this just as yummy! I would love to try it next time!
Bake and Be Blessed!
Nutritional Info (per slice) if cooked according to unaltered recipe:
181 calories, 7 grams fat (3 g saturated) , 38 mg Cholesterol, 149 mg sodium, 27 g carbs (*17 grams sugars, 1 g fiber) and 3 g protein.
You can find the original recipe source Here.