Lemon Blueberry Crumb Loaf
Introduction
Have you ever wondered how the perfect balance of tart and sweet can transform a simple loaf into a delightful treat? The Lemon Blueberry Crumb Loaf does just that, combining the zesty brightness of lemons with the juicy burst of blueberries. This recipe not only satisfies your taste buds but also offers a comforting aroma that fills your kitchen. With its delightful crumb topping and moist interior, this loaf is perfect for breakfast, an afternoon snack, or dessert. In this post, we’ll dive deep into creating this delicious loaf, ensuring you have all the tips and tricks to make it a success.
Ingredients List
To create your Lemon Blueberry Crumb Loaf, you will need the following ingredients:
- For the loaf:
- 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
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk (or milk with ½ tablespoon vinegar)
- 1 cup fresh blueberries (or frozen, thawed)
- For the crumb topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 1 teaspoon cinnamon (optional)
Substitutions:
- Use whole wheat flour for a healthier option.
- Substitute Greek yogurt for buttermilk for added protein.
- For a dairy-free version, use coconut oil and a plant-based milk.
Timing
Creating this Lemon Blueberry Crumb Loaf is a delightful experience that takes about 90 minutes in total. This includes 15 minutes of preparation and 45-50 minutes of baking time. Compared to the average loaf recipe, which can take up to two hours, this recipe is approximately 20% quicker, making it an ideal choice for busy bakers.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your loaf bakes evenly and rises beautifully.
Step 2: Prepare the Pan
Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal. This step is crucial to prevent sticking.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This combination will provide the necessary lift and structure to your loaf.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy. This process incorporates air, resulting in a tender loaf.
Step 5: Add Eggs and Flavorings
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and 2 tablespoons of lemon juice for that refreshing tang.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with ½ cup of buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can make the loaf dense.
Step 7: Fold in Blueberries
Gently fold in 1 cup of blueberries. If using frozen blueberries, toss them in a bit of flour to prevent them from sinking to the bottom.
Step 8: Prepare the Crumb Topping
In a separate bowl, mix ½ cup of flour, ½ cup of brown sugar, ¼ cup of melted butter, and 1 teaspoon of cinnamon (if desired) until crumbly. This topping adds a delightful crunch.
Step 9: Assemble and Bake
Pour the batter into the prepared loaf pan and sprinkle the crumb topping evenly over the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Nutritional Information
Here’s a breakdown of the nutritional information per slice (assuming 10 slices):
- Calories:Â 210
- Protein:Â 3g
- Carbohydrates:Â 30g
- Dietary Fiber:Â 1g
- Sugars:Â 12g
- Fat:Â 9g
- Saturated Fat:Â 5g
- Cholesterol:Â 45mg
- Sodium:Â 150mg
This loaf is a delightful treat that balances indulgence with nutrition, perfect for any occasion.
Healthier Alternatives for the Recipe
If you’re looking to make your Lemon Blueberry Crumb Loaf a bit healthier, consider these modifications:
- Reduce Sugar:Â Cut the sugar by 25% without sacrificing flavor. The natural sweetness of blueberries and lemon can often compensate for the reduction.
- Whole Grain Flour:Â Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Oil Instead of Butter:Â Use applesauce or a light oil instead of butter to reduce saturated fat content.
- Egg Alternatives:Â For a vegan option, replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
Serving Suggestions
The Lemon Blueberry Crumb Loaf is incredibly versatile. Here are some serving ideas to enhance your experience:
- With Yogurt:Â Serve slices topped with Greek yogurt and a drizzle of honey for a protein-packed breakfast.
- As a Dessert:Â Pair with a scoop of vanilla ice cream for a delightful dessert.
- With Tea or Coffee:Â Enjoy a slice with a cup of tea or coffee for a relaxing afternoon treat.
- Toast It:Â Lightly toast slices for a warm, crispy texture, perfect with butter or cream cheese.
Common Mistakes to Avoid
Baking can be tricky, but avoiding these common pitfalls will help ensure your Lemon Blueberry Crumb Loaf turns out perfectly:
- Overmixing the Batter:Â This can lead to a dense loaf. Mix just until combined.
- Incorrect Oven Temperature:Â Always preheat your oven to ensure even baking.
- Using Old Ingredients:Â Check the freshness of your baking powder and baking soda; expired ingredients can affect rising.
- Not Measuring Properly:Â Use a kitchen scale for precise measurements, especially for flour.
Storing Tips for the Recipe
To keep your Lemon Blueberry Crumb Loaf fresh:
- Room Temperature:Â Store in an airtight container at room temperature for up to 3 days.
- Refrigeration:Â If you need to keep it longer, refrigerate it for up to a week.
- Freezing:Â Wrap slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or warm slightly in the microwave.
Conclusion
In summary, the Lemon Blueberry Crumb Loaf is a delightful blend of flavors and textures that can brighten any day. With its easy preparation and scrumptious taste, this recipe is sure to become a favorite. We invite you to try this recipe, share your feedback in the comments, and subscribe for more delicious updates!
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work well. Just be sure to thaw and drain them before adding to the batter.
How can I make this loaf gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for structure.
What can I do if my loaf is too dense?
If your loaf turns out dense, it may be due to overmixing the batter. Ensure you mix just until combined and check the freshness of your leavening agents.
How do I know when the loaf is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s done.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can add a delightful crunch. Just fold them in with the blueberries.
Lemon Blueberry Crumb Loaf
Ingredients
- For the loaf:
- 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
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup buttermilk (or milk with ½ tablespoon vinegar)
- 1 cup fresh blueberries (or frozen, thawed)
- For the crumb topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 1 teaspoon cinnamon (optional)
- Substitutions:
- Use whole wheat flour for a healthier option.
- Substitute Greek yogurt for buttermilk for added protein.
- For a dairy-free version, use coconut oil and a plant-based milk.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your loaf bakes evenly and rises beautifully.
Step 2: Prepare the Pan
Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal. This step is crucial to prevent sticking.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This combination will provide the necessary lift and structure to your loaf.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy. This process incorporates air, resulting in a tender loaf.
Step 5: Add Eggs and Flavorings
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and 2 tablespoons of lemon juice for that refreshing tang.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with ½ cup of buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can make the loaf dense.
Step 7: Fold in Blueberries
Gently fold in 1 cup of blueberries. If using frozen blueberries, toss them in a bit of flour to prevent them from sinking to the bottom.
Step 8: Prepare the Crumb Topping
In a separate bowl, mix ½ cup of flour, ½ cup of brown sugar, ¼ cup of melted butter, and 1 teaspoon of cinnamon (if desired) until crumbly. This topping adds a delightful crunch.
Step 9: Assemble and Bake
Pour the batter into the prepared loaf pan and sprinkle the crumb topping evenly over the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Serve
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.