Description
This Lemon Blueberry Loaf is bursting with fresh flavors! The sweet blueberries complement the zesty lemon perfectly, making it an irresistible dessert or snack.
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 teaspoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 cup fresh or frozen blueberries
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract, lemon zest, and lemon juice.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar and lemon juice until smooth; add lemon zest if desired for an extra zing.
11. Once the loaf is completely cooled, drizzle the lemon glaze over the top and let it set before slicing.
Notes
Toss blueberries in a bit of flour before adding to the batter to prevent them from sinking.
For a stronger lemon flavor, add additional lemon zest to the batter.
You can substitute fresh blueberries with frozen; just don’t thaw them before use to avoid extra moisture in the batter.
Store leftover loaf in an airtight container at room temperature for up to 3 days.