Ultra Moist Lemon Blueberry Loaf
This is an ultra-moist lemon blueberry loaf, perfect for a treat. The recipe uses a layering technique with plain and blueberry batter to create a beautiful marbled effect. It's finished with a simple, tangy lemon glaze.
Ingredients
- all-purpose flour
- corn starch
- baking powder
- baking soda
- salt
- eggs
- cane sugar
- butter
- lemon
- fresh lemon juice
- olive oil
- plain Greek yogurt
- fresh blueberries
- powdered sugar
- salt
- lemon juice
Method
- 1
Preheat your oven to 350°F (175°C). Grease a 13x4 inch Pullman loaf pan and line it with parchment paper. Note: if using a standard loaf pan, you may need to divide the batter into two pans and adjust the baking time.
- 2
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and 2 teaspoons of salt.
- 3
In a separate large bowl, using an electric mixer, beat the eggs, cane sugar, and room-temperature butter on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
- 4
Add the lemon zest and fresh lemon juice to the egg mixture and mix to combine.
- 5
With the mixer on a low speed, slowly drizzle in the olive oil until the batter is smooth and fully emulsified.
- 6
Gently stir in the Greek yogurt until just combined.
- 7
Add the dry ingredients to the wet ingredients in three additions, folding gently with a spatula after each addition until just combined. Be careful not to overmix.
- 8
Divide the batter evenly into two separate bowls. Gently stir the fresh blueberries into one of the bowls. Let both batters rest for 5 minutes.
- 9
Begin layering the batters into the prepared loaf pan. Start with a few scoops of the plain batter, followed by scoops of the blueberry batter. Continue alternating between the plain and blueberry batters to create a marbled effect until all the batter is used.
- 10
Once the pan is filled, it's ready for the oven. Bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center; it should come out with moist crumbs attached. If you notice the top browning too quickly during baking, you can loosely cover it with aluminum foil.
- 11
Once baked, let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool further. To ensure a moist loaf, you can wrap it in foil or a clean towel while it's still slightly warm to trap the steam.
- 12
While the loaf cools, prepare the icing. In a bowl, whisk together the powdered sugar, a pinch of salt, and 2 tablespoons of lemon juice until smooth.
- 13
Pour the lemon icing over the top of the cooled loaf.
- 14
Allow the icing to set slightly before slicing and serving. Enjoy your delicious lemon blueberry loaf
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