Lemon Blueberry Loaf: A Zesty and Sweet Delight

Serving: Serve the loaf with a cup of tea, coffee, or a glass of fresh juice. It’s a great addition to breakfast or afternoon gatherings.
Storage: Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months. To thaw, leave at room temperature for a few hours.
Variants
Lemon Poppy Seed Loaf: Swap the blueberries for 2 tablespoons of poppy seeds for a classic lemon poppy seed flavor.
Berry Medley Loaf: Use a mix of fresh berries like raspberries, blackberries, and strawberries for a colorful and slightly tart twist on this loaf.
Vegan Version: Replace the eggs with flax eggs and use non-dairy yogurt or coconut milk for a dairy-free alternative.
FAQ
Q: Can I use frozen blueberries?
A: Yes! If using frozen blueberries, make sure to thaw and drain them well to avoid excess moisture in the batter. Toss them in flour before adding to the batter to help prevent them from sinking.

Q: Can I make this loaf ahead of time?
A: Absolutely! You can bake the loaf ahead of time and store it for up to 3 days at room temperature. For longer storage, freeze the loaf and thaw it when ready to enjoy.

Q: Can I skip the glaze?
A: Yes, the glaze is optional. The loaf is still delicious without it, but the glaze adds a nice touch of sweetness and extra lemon flavor.

Lemon Blueberry Loaf is a bright and delicious treat that’s easy to make and sure to delight everyone who tries it. With its refreshing lemon and sweet blueberry flavors, it’s the perfect way to brighten up any day!