Lemon and Blueberry Soufra: 1 Irresistibly Tangy Dessert Magic

Oh, you’re going to love this one—my Lemon and Blueberry Soufra is like sunshine in a baking dish! It’s the kind of dessert I whip up when I need a quick pick-me-up or when friends drop by unexpectedly. The zing of fresh lemon paired with juicy blueberries? Absolute magic. And don’t let the fancy name fool you—it’s embarrassingly easy to make. I’ve been baking this for years, tweaking it here and there until it’s just right. Trust me, one bite and you’ll understand why it’s my go-to when I want something bright, tangy, and downright irresistible.

Why You’ll Love This Lemon and Blueberry Soufra

This isn’t just another dessert—it’s the little black dress of your baking repertoire. Here’s why I’m obsessed (and you will be too):

• Fast & foolproof: From bowl to oven in 10 minutes flat—no fancy skills needed.
• Flavor fireworks: Tart lemon zest and pops of sweet blueberry make every bite exciting.
• Any-occasion magic: Fancy enough for brunch guests, easy enough for Tuesday night cravings.
• Secret weapon: The lemon keeps it light, so you can totally justify seconds (I always do).

Ingredients for Lemon and Blueberry Soufra

Here’s what you’ll need—simple, fresh stuff that makes all the difference. I’ve learned the hard way: skimp on quality here, and your soufra just won’t sing like it should!

• 1 cup fresh blueberries (please, not frozen—they’ll bleed everywhere and make your batter sad)
• 2 lemons, zested first (save those sunny yellow strips!), then juiced (about 1/4 cup)
• 1 cup all-purpose flour (spoon it in, don’t scoop—we’re not making bricks here)
• 1/2 cup sugar (adjust up if you’ve got a sweet tooth like mine)
• 1/4 cup melted butter, slightly cooled (none of that margarine business—Grandma would side-eye you)
• 2 large eggs, room temp (they’ll blend smoother, promise)
• 1 tsp baking powder (check the date—old stuff won’t give you that perfect rise)
• 1/4 tsp salt (just enough to make the flavors pop)

Equipment You’ll Need

Don’t stress—you probably already have everything! Here’s my trusty lineup:

• 2 mixing bowls (one for dry, one for wet—no cross-contamination!)
• Whisk (or a fork in a pinch, but whisking’s more fun)
• 8×8 baking dish (or any similar size—just grease it well!)
• Zester (or the fine side of a grater if you’re improvising)

How to Make Lemon and Blueberry Soufra

Alright, let’s get baking! This is where the magic happens—just follow these simple steps, and you’ll have a golden, tangy masterpiece in no time. I’ve burned enough batches to know exactly what works (and what doesn’t), so trust me on this!

Step 1: Prep the Dry Ingredients

Grab your biggest mixing bowl—things are about to get exciting! Whisk together the flour, sugar, baking powder, and salt until they’re best friends. No lumps allowed! I like to sift mine if I’m feeling fancy, but a good old-fashioned whisk does the trick. Pro tip: Do this first so your dry ingredients have time to get acquainted while you work on the wet stuff.

Step 2: Combine Wet Ingredients

In your second bowl, crack those room-temp eggs (see? I told you it matters!) and whisk them like you mean it. Now drizzle in the melted butter—slowly!—while still whisking. Add the lemon juice and zest next, and watch the mixture turn sunshine yellow. Oh, that smell! It’s okay if it looks a bit frothy—that’s exactly what we want.

Step 3: Bake to Perfection

Now comes the fun part—pour the wet ingredients into the dry and stir just until combined. Lumps are fine; overmixing is the enemy! Gently fold in those gorgeous blueberries (I always sneak a few extra). Pour into your greased baking dish and pop it in the oven at 350°F. Set your timer for 25 minutes, but start checking at 20—you want golden edges and a center that springs back when lightly touched. A toothpick should come out with just a few moist crumbs. Let it cool slightly before diving in… if you can wait!

Tips for the Best Lemon and Blueberry Soufra

After dozens (okay, maybe hundreds) of batches, here are my can’t-live-without secrets for soufra perfection:

• Zest first, juice later: Always remove the lemon zest before cutting and juicing—it’s impossible to zest a slippery half-lemon without losing a fingertip!
• The fold-and-flip technique: When mixing in blueberries, use a spatula to lift batter from underneath rather than stirring—it keeps them whole and prevents purple streaks.
• Butter your dish like a pro: Use the butter wrapper to grease your pan—it’s the perfect amount and saves you washing a brush (bonus: your hands stay clean).

Serving Suggestions

Honestly, this soufra shines all on its own—but if you’re feeling fancy, dollop on some Greek yogurt or softly whipped cream. My guilty pleasure? A warm slice with vanilla ice cream melting into those tangy lemon pockets. Breakfast version? Just call it “lemon blueberry bake” and eat it with your coffee—no judgment here!

Storing and Reheating

This soufra disappears fast at my house, but if you somehow have leftovers (impressive!), here’s how to keep them tasting fresh:

• Room temp: Cover loosely with foil for up to 2 days—perfect for grab-and-go breakfasts.
• Fridge: Airtight container for 4 days max (the lemon keeps it moist!).
• Reheating: 10 seconds in the microwave per slice, or pop it in a 300°F oven for 5 minutes to revive that just-baked magic.

Lemon and Blueberry Soufra Variations

Listen, I love the classic version, but sometimes you gotta switch it up! Here are my favorite twists:

• Berry swap: Raspberries add a gorgeous pink hue and extra tartness—just reduce sugar slightly.
• Citizen lime: Swap lemon for lime zest/juice when you want a more tropical vibe.
• Lemon-lavender: Add 1/2 tsp culinary lavender to the dry mix for a fancy floral note.
• Gluten-free: Use 1:1 GF flour blend—just add 1 extra tbsp butter for moisture.

See? Endless possibilities with this forgiving recipe—get creative!

Nutritional Information

Okay, let’s get real—this is dessert, not a salad! But if you’re curious (or just tracking), here’s the scoop on what’s in each glorious slice of Lemon and Blueberry Soufra. Remember, these are estimates—your actual results will depend on exact ingredients and portion sizes. No two blueberries (or bakers!) are exactly alike, right?

• Serving size: 1 generous slice (about 1/6 of the batch)
• Calories: 180 (totally worth it)
• Sugar: 15g (mostly from those sweet blueberries and a bit of sugar—nature’s candy!)
• Fat: 7g (thank you, glorious butter)
• Protein: 3g (eggs for the win!)
• Vitamin C: A nice boost from all that lemon zest and juice

Pro tip: If you’re watching sugar, you can reduce it to 1/3 cup—the berries still bring plenty of natural sweetness. And hey, blueberries are packed with antioxidants, so really, you’re just doing your body a favor by eating this soufra. That’s my story, and I’m sticking to it!

Frequently Asked Questions

Q1. Can I use frozen blueberries instead of fresh?
Technically yes, but I don’t recommend it—frozen berries release too much juice and turn your batter purple. If you must, toss them in 1 tbsp flour first and add while still frozen to minimize bleeding.

Q2. My soufra came out dense—what went wrong?
You probably overmixed the batter! Stop stirring as soon as the flour disappears—a few lumps are fine. Also, check your baking powder isn’t expired (I’ve made that mistake too many times).

Q3. Can I make this ahead of time?
Absolutely! Bake it the night before and store covered at room temp. The lemon actually makes it taste better the next day—just warm slightly before serving.

Q4. Is there a dairy-free version?
Sure thing! Swap the butter for coconut oil (melted and cooled) and use your favorite plant-based yogurt for serving. The flavor changes slightly, but still delicious.

Q5. Why did my blueberries sink to the bottom?
Ah, the classic berry plop! Toss them in a spoonful of flour before folding in—it helps them “float” in the batter while baking. Works like a charm!

Share Your Experience

Did you make this lemon and Blueberry soufra? I’d love to hear how it turned out! Leave a comment or snap a photo—nothing makes me happier than seeing your kitchen creations.

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