Blueberries were 2 for $5 this week at the grocery store. If you’re in the habit of buying fresh blueberries, you know what a great deal that is. If there’s one thing summer is good for, it’s fresh produce out the wazoo!
I had an inkling that I’d like to use blueberries in a recipe this week, however by the time I got around to baking, all my fresh blueberries were gone (breakfast just tastes better with blueberries…so sue me!) Luckily I have a Costco-sized bag of frozen blueberries always on hand!
I found this amazing lemon loaf recipe a year or so ago and I’ve baked it a bunch of different ways based on who I’m baking for. My hubby LOVES lemon-flavoured baked goods straight up, so I’ve followed the recipe exactly as written, but I’ve also added other fruit like raspberries (Dad’s birthday) and blueberries, like this version here.
As written, the recipe calls for a lemon glaze but I’ve only made the glaze a couple of times. Honestly, the loaf doesn’t need it. It’s juicy and tart and bursting with fresh lemon flavour. It’s not too sweet though, so if you feel like you need it, break out the glaze!
The original recipe is from AverieCooks and you can find it here. My changes are in red.
3 large eggs
1 cup granulated sugar
1 cup 0% Greek yogurt
1/2 cup coconut oil
2 tablespoons lemon zest
2 tablespoons lemon extract (make sure you use extract and not lemon oil or lemon juice!)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1/2 – 1 cup frozen blueberries
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In large bowl, add the eggs, sugar, yogurt, and whisk vigorously until smooth and combined.
- Drizzle in the coconut oil while whisking to combine. (Note: if you have to melt your oil, allow it to cool before adding or else you’ll cook the eggs!)
- Add the lemon zest, lemon extract, and whisk to combine. (Note from Averiecooks: Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
- Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present, that’s fine. Add the blueberries last, so they’re still cold and gently fold them in.
- Turn the batter out into prepared pan and bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center comes out clean.
- Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.
- Lemon Glaze – In small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavour.
- Evenly drizzle glaze over bread before slicing and serving.
And that’s it! Thanks to Averiecooks for an amazing recipe!