Next, add the eggs one at a time, incorporating each thoroughly before adding the next. This method helps with the overall rise and texture. Then, mix in the lemon zest, lemon juice, and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, being careful not to over-mix; I suggest folding it gently with a rubber spatula. This is where the magic starts to happen! Afterward, gently fold in the blueberries, being cautious not to burst them.
Pour the batter into your prepared loaf pan, and give it a gentle shake to level it out. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean (with maybe a crumb or two—yum!). As it bakes, the aroma of lemon and blueberries fills my kitchen, and it’s almost impossible to resist sneaking a peek! Once it’s done, remove the pan from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Best Results
During my many trials of this recipe, I found that using room temperature ingredients leads to a fluffier loaf. I usually take my butter and eggs out of the fridge an hour before I start baking. This made a noticeable difference in the texture! Also, I recommend using fresh blueberries if you can—they tend to hold their shape more and add that beautiful burst of flavor. I once used frozen blueberries and, while it worked fine, the bread was slightly denser.
Don’t forget to adjust the amount of lemon juice according to your taste preference. If you’re like me and love that tangy flavor, feel free to add an extra splash of lemon juice. During one bake, I added a bit more and it truly made the lemon flavor pop! Lastly, be sure to check your loaf in the last 10 minutes of baking; ovens can vary, and nobody likes a dry loaf!
Common Mistakes to Avoid
One common mistake I’ve made is not properly greasing the loaf pan. Trust me, the last thing you want is to have your beautiful bread stick to the pan when you try to remove it! I learned this the hard way and ended up with half my loaf stuck. Always, always grease or line your loaf pan! Also, be cautious about over-mixing the batter; mixing too much creates a dense bread that can be quite disappointing. I’ve done it in a hurry before, thinking it wouldn’t matter, but it really does.
Another mistake I see is not zesting the lemon finely enough. I once used a big grater, and it left chunky bits that didn’t distribute well. A fine zester distributes the zest throughout the batter, ensuring that lovely lemon flavor is present in every bite! Finally, make sure to let the bread cool completely before slicing. I know it’s tempting to dive in right away, but giving it time really helps with the texture and ease of slicing. (See the next page below to continue…)