Description
A moist and vibrant Lemon Blueberry Loaf with a delightful lemon glaze, perfect for breakfast or a light dessert.
Ingredients
Scale
1 ½ cups All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
½ cup Full-fat milk
Zest of 2 medium lemons
1 cup Fresh or frozen blueberries
1 tablespoon All-purpose flour (for tossing with blueberries)
1 ½ cups Powdered sugar
3–4 tablespoons Fresh lemon juice
½ teaspoon Lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pa
- Whisk together the flour, baking powder, and salt in a medium bowl
- Cream the butter and sugar together until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla
- Gradually add the dry ingredients and milk, alternating between them
- Fold in the lemon zest and blueberries (tossed with flour)
- Pour into the prepared loaf pan and bake for 50-65 minutes
- Cool in the pan for 10-15 minutes, then on a wire rack
- Whisk together the glaze ingredients and drizzle over the cooled loaf
Notes
Use room temperature ingredients for best results.
Tossing blueberries in flour helps prevent sinking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg