Here’s a delightful recipe for a Blueberry Swirl Lemon Loaf that combines the tangy zest of lemon with the sweet burst of blueberries. It’s moist, flavorful, and perfect for breakfast or dessert!
Blueberry Swirl Lemon Loaf
Ingredients:
For the Loaf:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ cup (60ml) fresh lemon juice (about 1-2 lemons)
- ½ cup (120ml) buttermilk (or substitute with ½ cup milk + 1 ½ tsp lemon juice)
- 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
For the Blueberry Swirl:
- ½ cup (75g) fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp water
For the Lemon Glaze (optional):
- ½ cup (60g) powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Make the Blueberry Swirl:
- In a small saucepan, combine ½ cup blueberries, 2 tbsp sugar, and 1 tbsp water. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 5-7 minutes). Remove from heat and set aside to cool.
3. Prepare the Loaf Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined (do not overmix).
- Gently fold in 1 cup of blueberries.
4. Assemble the Loaf:
- Pour half of the batter into the prepared loaf pan. Spoon half of the blueberry swirl mixture over the batter and use a knife to swirl it in.
- Add the remaining batter on top, then spoon the rest of the blueberry swirl over it. Use a knife to gently swirl again.
5. Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
- Let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
6. Make the Lemon Glaze (optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
7. Serve:
- Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
This Blueberry Swirl Lemon Loaf is a perfect balance of sweet and tangy, with a beautiful marbled effect from the blueberry swirl. Enjoy!
