Blueberry Lemon Loaf: A Zesty and Sweet Treat for Every Occasion

Blueberry Lemon Loaf is best enjoyed within 2-3 days, but it can be stored in an airtight container at room temperature. For longer storage, wrap the loaf tightly and freeze for up to 2 months.
For added flavor, enjoy the loaf with a dollop of whipped cream or a light dusting of powdered sugar.
Variants:

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds to the batter for a delicious twist on the classic.
Blueberry Muffins: If you prefer muffins, simply divide the batter into a muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean.
FAQ:

Can I use frozen blueberries? Yes, frozen blueberries work well in this recipe. Be sure to toss them in a little flour before adding them to the batter to help prevent them from sinking to the bottom.

Can I use regular milk instead of buttermilk? Yes, you can use regular milk. If you don’t have buttermilk, add a teaspoon of lemon juice or vinegar to 1/2 cup of milk and let it sit for 5 minutes to mimic buttermilk.

How can I make this loaf even more moist? You can substitute some of the butter with Greek yogurt or sour cream for extra moisture and richness.

Can I make the glaze ahead of time? Yes, the lemon glaze can be made ahead and stored in an airtight container at room temperature until you’re ready to drizzle it over the loaf.

Blueberry Lemon Loaf is a delightful treat that combines fresh, bright flavors with a tender, moist texture. This recipe is perfect for any occasion, from casual breakfasts to special celebrations, and it’s sure to become a new favorite in your baking repertoire!