Description
A tender lemon blueberry loaf with a bright lemon flavor and a hidden ribbon of warm cardamom-spiced blueberry swirl, perfect for brunch or a sweet snack. This recipe provides tips for achieving a moist crumb and a beautiful dome.
Ingredients
Scale
- For the Loaf:
- 2 cups all-purpose flour
- 3/4 cup plus 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1/2 cup full-fat milk
- 1/3 cup neutral vegetable oil
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 1 tablespoon fresh lemon juice
- 1 1/4 cups fresh blueberries, tossed with 1 tablespoon flour
- For the Cardamom-Spiced Swirl:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cardamom
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prepare the Swirl: In a saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and cardamom. Cook over medium heat for 5-7 minutes until the blueberries burst. Whisk cornstarch and cold water to create a slurry, then add it to the saucepan and cook for 1 minute until thickened. Refrigerate the mixture until completely cooled (at least 30 minutes).
- Preheat Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, then line it with parchment paper, allowing an overhang on the longer sides.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 3/4 cup plus 2 tablespoons granulated sugar, baking powder, and sea salt until thoroughly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, full-fat milk, vegetable oil, vanilla extract, lemon zest, and 1 tablespoon lemon juice until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Avoid overmixing; a few lumps are normal.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, distributing them evenly.
- Layer and Swirl: Spoon half of the batter into the prepared pan. Drop half of the cooled blueberry swirl mixture by spoonfuls over the batter. Cover with the remaining batter and top with the rest of the swirl. Use a butter knife to create gentle ribbons in the batter without fully mixing.
- Bake the Loaf: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
- Cool and Glaze: Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Prepare the glaze by whisking powdered sugar and 2-3 tablespoons lemon juice. Drizzle generously over the cooled loaf before serving.
Notes
To achieve a tender crumb, ensure you avoid overmixing the batter after combining the wet and dry ingredients. For best results, ensure your baking powder is fresh to guarantee proper rise and a domed top. Always let the loaf cool completely before glazing to prevent the glaze from running off.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 45 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Lemon, Blueberry, Loaf, Cardamom, Cake, Bread, Dessert, Brunch, Sweet