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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt To start, we need to mix our dry ingredients. Use all-purpose flour for a soft texture. The baking powder and baking soda help the loaf rise. Salt adds flavor and balances the sweetness. - ½ cup unsalted butter - 1 cup granulated sugar - 2 large eggs Next, we turn to the wet ingredients. Softened unsalted butter makes the loaf rich and moist. Granulated sugar gives it sweetness. The eggs help bind everything together. - 1 tablespoon lemon zest - ¼ cup fresh lemon juice - 1 teaspoon vanilla extract - 1 cup fresh blueberries - ¼ cup powdered sugar (for drizzle) Now, let’s add some zest! Lemon zest and fresh lemon juice bring a bright flavor. Vanilla extract adds warmth. Fresh blueberries add a burst of sweetness. Finally, we need powdered sugar for a lovely drizzle on top. Gather these ingredients, and you’re ready to bake a delicious lemon blueberry loaf! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x5 inch loaf pan. Grease it with butter or line it with parchment paper. This makes it easy to remove the loaf later. In a medium bowl, whisk together the dry ingredients. You will need 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure they mix well. This creates a good base for your loaf. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Use a hand mixer or stand mixer for this. Mix until the mixture is light and fluffy. This can take a few minutes. Then, add 2 large eggs, one at a time. Mix well after each addition. Next, add 1 tablespoon of lemon zest, ¼ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. Mix until everything combines smoothly. Now, it's time to combine your mixtures. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful! Overmixing can make your loaf tough. Then, fold in 1 cup of fresh blueberries. Make sure they are evenly spread throughout the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your loaf is ready. Once baked, let the loaf cool in the pan for about 10 minutes. Then move it to a wire rack to cool completely. For the drizzle, whisk together ¼ cup of powdered sugar and 1 tablespoon of lemon juice until smooth. Drizzle this over your cooled loaf. The glaze adds a nice touch and extra flavor! - Butter vs. oil: Butter adds rich flavor while oil keeps the loaf moist. You can use half butter and half oil for a great balance. This mix keeps your loaf tender and flavorful. - Egg room temperature tips: Always use eggs at room temperature. This helps them blend better with the butter and sugar. To warm them quickly, place the eggs in a bowl of warm water for about 10 minutes. - Fresh vs. frozen blueberries: Fresh blueberries give the best taste. Frozen blueberries can work, too, but they must be thawed first. If you use frozen, drain them to avoid extra liquid in your batter. - Preventing blueberries from sinking: Toss your blueberries in a bit of flour before adding them to the batter. This helps them stay suspended in the loaf as it bakes. - Adjusting lemon zest and juice for taste: You can add more lemon zest for a stronger flavor. If you like your loaf tangy, use more lemon juice. Just remember to taste as you go! - Alternative extracts: If you want a twist, try almond or coconut extract instead of vanilla. These can add a unique flavor profile that complements the lemon and blueberries beautifully. {{image_2}} You can easily change some ingredients in this recipe. If you're gluten-free, try using gluten-free flour blends. They work well and keep the loaf tasty. For those who want a dairy-free option, use coconut oil instead of butter. You can also use almond milk or oat milk in place of regular milk. These swaps keep the loaf moist and delicious. Add some nuts or seeds to the batter for a fun crunch. Chopped walnuts or sliced almonds add a great texture. You can also try sunflower seeds for a nut-free option. Spices can really enhance the flavor of your loaf. A pinch of cinnamon or nutmeg can add warmth. You might also enjoy adding a dash of ginger for a little zing. Feel free to switch up the fruit based on the season. Fresh raspberries or strawberries work great in the summer. In the fall, try adding chopped apples or pears for a cozy twist. For the holidays, you can add a sprinkle of dried cranberries or festive spices like allspice. This makes your loaf perfect for celebrations and gatherings. Store your lemon blueberry loaf at room temperature for up to three days. Keep it in an airtight container to keep it fresh. If you want it to last longer, refrigerate it for up to a week. Just wrap it tightly to avoid drying out. To freeze your loaf, let it cool completely. Then, wrap it in plastic wrap and foil. This helps prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight or at room temperature for a few hours. You can top your loaf with whipped cream or a scoop of vanilla ice cream. It tastes great with fresh berries on the side. For drinks, try serving it with iced tea or lemonade. These pair well with the lemony flavor of the loaf. You can tell if your loaf is done by using a toothpick. Insert it into the center. If it comes out clean, your loaf is ready. If it has batter on it, bake for a few more minutes. The edges should also pull away from the pan slightly. Yes, you can make this loaf ahead of time. It tastes great after a day or two. Just store it in an airtight container. You can also freeze the loaf for up to three months. Just make sure it’s completely cool before wrapping it. If you don’t have lemon juice, you can use lime juice. It gives a nice tart flavor. You can also try vinegar, like apple cider vinegar, but use less. The flavor will be different, but it will still work. To keep your loaf moist, use fresh ingredients. Make sure your butter is soft when you mix it. Adding an extra egg can also help. Don’t overmix the batter when you combine wet and dry ingredients. Absolutely! You can double the recipe to make two loaves. Just use a larger mixing bowl to combine the ingredients. Make sure to check the baking time. It may take longer for two loaves to bake properly. You now have the recipe for a delicious blueberry lemon loaf. We covered ingredients, including dry and wet components, and flavor enhancers like lemon zest and blueberries. You learned step-by-step methods, tips to keep it moist, and ways to make it your own. In the end, enjoy this tasty treat. It's perfect for sharing or storing for later. Keep experimenting with flavors and variations to find your favorite. Happy baking!

One-Bowl Lemon Blueberry Loaf

Indulge in the delightful flavors of this Zesty Lemon Blueberry Bliss Loaf! This easy and scrumptious recipe combines fresh blueberries and tangy lemon for a perfect treat. With simple ingredients and straightforward steps, you'll enjoy a homemade loaf that's sure to impress. Ready to bake? Click through to explore the full recipe and discover how to create this blissful dessert that will brighten your day!
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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

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (from about 1 lemon)

¼ cup fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (or frozen, but thawed)

¼ cup powdered sugar (for drizzling)

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.

        Add in the eggs one at a time, mixing well after each addition. Then incorporate the lemon zest, lemon juice, and vanilla extract. Mix until evenly combined.

          Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

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

                    To make the drizzle, whisk together the powdered sugar and a tablespoon of lemon juice until smooth, and drizzle it over the cooled loaf.

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 8 slices