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Flavorful Brown Butter Lemon Blueberry Loaf Recipe with a Smoky Twist

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A moist and flavorful lemon blueberry loaf enhanced with nutty brown butter and a subtle smoky hint of smoked paprika, perfect for brunch, gifting, or a sweet treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) whole milk, room temperature
  • 1 tbsp fresh lemon zest (about 1 large lemon)
  • 2 tbsp fresh lemon juice
  • 1 1/2 cups (190g) all-purpose flour (or almond flour for gluten-free option)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup (150g) fresh or frozen blueberries
  • Optional: 2 tbsp turbinado sugar or coarse sugar for topping

Instructions

  1. Brown the Butter (about 5-7 minutes): In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams and then starts to brown, turning a golden amber color with nutty aroma. Remove from heat immediately to prevent burning. Pour into a heatproof bowl and let cool for 5 minutes.
  2. Prep Dry Ingredients: While butter cools, sift together the flour, baking powder, baking soda, smoked paprika, and salt in a large bowl. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk the cooled brown butter with sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in the milk, lemon zest, and lemon juice.
  4. Combine Wet and Dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until just combined—don’t overmix or the loaf will be dense.
  5. Add Blueberries: Carefully fold in blueberries, being gentle to keep them intact and prevent color bleeding.
  6. Prepare Pan: Grease your loaf pan or line with parchment paper. Pour batter evenly into the pan, smoothing the top.
  7. Optional Sugar Topping: Sprinkle turbinado sugar on top for a sweet crunch.
  8. Bake (50-60 minutes): Place in a preheated oven at 350°F (175°C). Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast, loosely tent with foil after 40 minutes.
  9. Cool: Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid a tough loaf. Fold blueberries gently to prevent color bleeding. If blueberries sink during baking, toss them lightly in flour before folding. Let the loaf cool completely before slicing to enhance flavor and texture. Tent with foil if the top browns too quickly.

Nutrition

Keywords: brown butter, lemon loaf, blueberry loaf, smoked paprika, quick bread, brunch, sweet bread, gluten-free option, vegan option

Find it online: https://fuzzyforker.com/flavorful-brown-butter-lemon-blueberry-loaf-recipe-with-a-smoky-twist/