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To make this tasty lemon blueberry loaf, gather these main ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - ½ cup fresh lemon juice - 1 ½ cups fresh blueberries (or frozen, if unavailable) Each ingredient plays a key role. The flour gives structure, while the butter adds moisture. The eggs help bind everything together. The blueberries burst with flavor, and the lemon zest and juice bring a fresh kick. For the sweet glaze that tops the loaf, you will need: - 1 cup powdered sugar - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest This glaze adds a nice shine and extra lemon flavor. It’s simple yet effective. If you need to change the measurements, here are some easy conversions: - 1 cup = 16 tablespoons - ½ cup = 8 tablespoons - 1 tablespoon = 3 teaspoons These conversions can help you adjust the recipe to your needs. For example, if you want a smaller loaf, just halve the ingredients. For the full recipe, check out the Lemon Blueberry Bliss Loaf. First, gather all your ingredients. This makes cooking easier. You need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - ½ cup fresh lemon juice - 1 ½ cups fresh blueberries Next, preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal. In a mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set this dry mix aside. In a large bowl, cream the softened butter and granulated sugar together. You want it light and fluffy, which takes about 3-4 minutes. Add the eggs one at a time. Mix well after each egg. Stir in the vanilla extract, lemon zest, and lemon juice. This adds great flavor! Now, slowly add the dry mix to the wet mix. Stir until just combined. Be careful not to overmix. Gently fold in the blueberries using a spatula. Make sure they are evenly spread without crushing them. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes. To check doneness, insert a toothpick into the center. It should come out clean. While the loaf bakes, you can make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once your loaf is baked, let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. When cooled, drizzle the lemon glaze over the loaf. Let some glaze drip down the sides for a lovely finish. Enjoy this Lemon Blueberry Loaf with Glaze! For the full recipe, check out the details provided earlier. To get a soft and moist loaf, use room-temperature butter and eggs. This helps them mix better. Cream the butter and sugar well until fluffy. This creates air pockets that make your loaf light. Gently fold in the blueberries to keep them whole. This adds texture and flavor in every bite. Overmixing can make your loaf tough. Mix the wet and dry ingredients just until combined. You want to see a few flour streaks in the batter. Use a spatula to fold in the blueberries. This method keeps your loaf tender and fluffy. You’ll need a few tools for this recipe. A 9x5 inch loaf pan is perfect for shape. A mixing bowl for your wet ingredients is essential. Use a whisk for mixing dry ingredients and a spatula for folding. Having a toothpick handy will help check if your loaf is done. These tools make baking smooth and easy. For full details, check the Full Recipe. {{image_2}} If you don't have fresh blueberries, there are many tasty swaps. You can use raspberries, blackberries, or chopped strawberries. Each fruit brings a new flavor. Try using dried blueberries too! Just soak them in warm water for a few minutes to plump them. This makes them juicier when baked. Want to change the flavor? You can add different zest. Try orange or lime for a fun twist. You can also mix in nuts like walnuts or pecans. They add crunch and depth to the loaf. For a spicy kick, add a pinch of cinnamon or nutmeg. These spices work well with lemon and berries. For a gluten-free loaf, swap the all-purpose flour for a gluten-free blend. Make sure it has a good binding agent. For a dairy-free version, use coconut oil or a dairy-free butter substitute. You can also use plant-based milk instead of lemon juice. This keeps the loaf moist while catering to dietary needs. For the complete recipe, check out the Full Recipe section! To keep your lemon blueberry loaf fresh, wrap it tightly. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps to keep out air and moisture. Store it at room temperature for up to three days. Avoid storing it in the fridge, as this can make it dry. If you want to enjoy your loaf longer, try these tips. You can place a slice of bread in the container. The bread will help keep the loaf moist. Check the bread every couple of days and change it if it gets hard. For longer storage, consider freezing the loaf. To freeze your lemon blueberry loaf, let it cool completely. Wrap it well in plastic wrap, then in foil. This double wrap protects it from freezer burn. Label it with the date. You can freeze it for up to three months. When you’re ready to eat it, let it thaw in the fridge overnight. For a quick option, you can also thaw it at room temperature for a few hours. Enjoying this loaf can be easy, even after freezing! For the full recipe, check the details above. Yes, you can use frozen blueberries. They work well in this recipe. Just be sure to add them straight from the freezer. Do not thaw them first. Thawing can make them mushy. Frozen berries might change the loaf's color slightly, but the taste stays great. You can tell when the loaf is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, the loaf is ready. If it has wet batter on it, bake for a few more minutes. The top should also look golden brown. This loaf is great on its own, but you can add some fun twists. Serve it with whipped cream or a scoop of vanilla ice cream. You can also pair it with a cup of tea or coffee. For a nice touch, sprinkle some extra lemon zest on top. Enjoy it fresh or toasted! For the full recipe, check out the full recipe section. In this article, we explored the key ingredients for Lemon Blueberry Loaf and the glaze. We also covered step-by-step instructions to ensure a perfect bake. Remember the tips to avoid overmixing and achieve the right texture. Variations allow for fun twists, and proper storage can keep your loaf fresh. With this knowledge, you can confidently make this delicious treat. Enjoy experimenting in your kitchen and savor each bite of your creation!

- Lemon Blueberry Loaf with Glaze

Indulge in the refreshing flavors of this Lemon Blueberry Bliss Loaf! With a delightful blend of zesty lemon and juicy blueberries, this easy recipe is perfect for any occasion. Discover how to create a moist, delicious loaf topped with a sweet glaze that everyone will love. Ready to impress your friends and family? Click through to explore the full recipe and enjoy a slice of bliss today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

½ cup fresh lemon juice

1 ½ cups fresh blueberries (or frozen, if unavailable)

For the Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until combined.

          Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Gently fold in the blueberries with a spatula or a wooden spoon, ensuring even distribution without crushing the berries.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                While the loaf is baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

                  Once the loaf is baked, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Once cooled, drizzle the lemon glaze over the loaf, allowing some to drip down the sides for a beautiful finish.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8 slices

                        - Presentation Tips: Slice the loaf and serve it on a decorative platter, garnishing with a few whole blueberries and lemon slices for added visual appeal.