This citrus lemon loaf with moist and delicious flavours of freshness, loaded with blueberries throughout that makes a perfect treat as a snack or breakfast.
This delicious lemon blueberry loaf has me thinking of spring. The fresh lemon is bright, fresh and the citrus flavour comes alive with each bite, just as the buds on the trees, the flowers pushing through the ground to let us know spring is here and new grow is about to happen.
Recipe Ingredients:
- unsalted butter: my preference to control the amount of salt added
- raw fine sugar: can substituted for regular sugar 1:1 ratio
- coconut milk: or oat, almond or regular milk
- lemon juice and zest
- all-purpose flour
- spelt flour: can substitute to all-purpose
- baking powder
- salt
- eggs
- blueberries: fresh or frozen
- icing sugar
- lemon juice and zest
How to make this delicious loaf
Cream together butter and sugar until light and fluffy, then add eggs one at a time and beat well after each addition.
Dry ingredients: measure and combine the flour(s), baking powder and salt in a medium bowl.
Wet ingredients: measure coconut milk, lemon juice, zest in a measuring cup
Combine all ingredients: add one-third of the dry ingredients into the butter mixture, then add half of the wet ingredients, then another one-third of the dry, the last of the wet ingredients, then finally the last of the dry ingredients.
When using frozen blueberries, add 2 tablespoons of flour, and coat the blueberries, then gently fold in the blueberries into the batter.
Bake for 50-60 minutes, the loaf should be golden in colour, use a tester and if it comes out clean, it done. Set it on a cooling rack for 15 minutes, then remove from loaf pan.
Mix lemon glaze in a small bowl, and once the loaf has cooled down completely, drizzle the glaze over the loaf, and then add the remaining lemon zest on top as a garnish.
Zesty Blueberry Lemon Loaf with Lemon Glaze
Equipment
- Loaf pan
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup raw fine sugar
- 1/2 cup coconut milk (can substitute regular milk, oat or almond milk)
- 2 tbsp lemon, juice and zest of 1 lemon
- 1 cup all purpose flour
- 1/2 cup light spelt flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup fresh or frozen blueberries (if using frozen blueberries, add 2 tbsp flour)
Lemon Glaze
- 1/2 cup icing sugar
- 2 tsp lemon zest (add half over the glaze)
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F. Grease or spray a 9 x 5 inch loaf pan at each end, and line the sides of the pan with parchment paper and set aside.
- In a measuring cup, stir together milk, lemon juice and lemon zest and set aside.
- In a medium bowl, combine flours, baking powder and salt.
- In an electric mixing bowl, or hand mixer, cream butter then gradually add the sugar until light and fluffy, about 3- 4 minutes, stopping to scrape down the sides. Add eggs, one egg at a time, and beat well after addition.
- With mixer on low speed, add a third of the flour mixture, then half of the milk mixture and then repeat, and end with the last third of the flour mixture.
- In a small bowl, combine the blueberries and 2 tablespoons of flour. Then fold into the batter. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 – 60 minutes until the loaf is golden and a tester comes out clean. Let the loaf rest on a cooling rack for about 15 minutes, then carefully remove it from the pan on the rack.
Lemon Glaze
- Mix together the icing sugar, lemon zest and lemon juice until well combined. The texture should be slightly runny. Drizzle the glaze over the cooled loaf, add the extra zest and serve with additional blueberries.
Nutrition
I always like to bake with spelt flour whenever possible, as it is a healthier grain for us, and it doesn’t change the flavour or texture. This recipe turned out perfectly moist, the texture is more dense, which I prefer and the flavour is outstanding! I did cut back on sugar compared to most recipes, as I love the lemon flavour!
If you use fresh blueberries for this recipe, you don’t need to coat them with flour.
How to make this recipe:
Once all of the ingredients have been combined, the batter should be smooth, and creamy, resembling a muffin or a dense cake texture. Fold in the blueberries as evenly as possible, so they are distributed throughout the batter.
Line the loaf pan with parchment paper, and grease each end of the loaf pan to avoid the loaf from sticking to the pan when removing. To determine when the loaf is completely baked, it should be golden in colour and separating from the pan, and once using a tester, it comes out clean.
Enjoy this yummy lemon blueberry loaf anytime of the day as a breakfast treat or in the afternoon with a cup of tea or coffee! Happy Spring!!!
