Description
This Lemon Blueberry Loaf is a delightful combination of sweet blueberries, tangy lemon, and a rich buttery loaf. The refreshing lemon glaze adds a touch of sweetness and a burst of lemon flavor. Perfect for breakfast, dessert, or a snack.
Ingredients
Scale
For the Loaf:
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons freshly grated lemon zest
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
For the Lemon Glaze:
- 2 tablespoons butter, melted
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
Instructions
-
Preheat the Oven and Prepare the Loaf Pan:
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
-
Prepare the Wet Ingredients:
- In a large bowl, whisk together the melted butter, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the milk until the batter is smooth.
-
Fold in the Blueberries:
- Gently fold the blueberries into the batter, being careful not to crush them. If using frozen blueberries, do not thaw them before adding.
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Bake the Loaf:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
-
Make the Lemon Glaze:
- In a small bowl, whisk together the melted butter, powdered sugar, vanilla extract, and lemon juice until smooth.
-
Glaze the Loaf:
- Once the loaf has cooled, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
Notes
- For extra blueberry flavor, you can lightly toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf.
- This loaf can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American