blueberry lemon loaf

Here’s a delightful recipe for a Blueberry Lemon Loaf. This loaf is moist, bursting with blueberries, and has a refreshing lemon flavor. Perfect for breakfast, a snack, or dessert!

Blueberry Lemon Loaf

Ingredients:

• For the Loaf:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) milk (preferably whole milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 cup (150g) fresh or frozen blueberries
• For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper.
2. Prepare the dry ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar:
   • In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
4. Add wet ingredients:
   • Beat in the eggs one at a time, mixing well after each addition.
   • Add the milk, vanilla extract, lemon zest, and lemon juice. Mix until combined (the mixture may look slightly curdled, but that’s okay).
5. Combine wet and dry ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Gently fold in the blueberries with a spatula, being careful not to overmix.
6. Bake the loaf:
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the loaf:
   • Let the loaf cool in the pan for about 10 minutes.
   • Then transfer it to a wire rack to cool completely.
8. Prepare the lemon glaze:
   • In a small bowl, whisk together the powdered sugar and enough lemon juice to reach your desired glaze consistency.
9. Glaze the loaf:
   • Once the loaf is completely cooled, drizzle the lemon glaze over the top.
   • Allow the glaze to set before slicing and serving.

Tips:

• If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the loaf.
• You can add a tablespoon of flour to the blueberries before folding them into the batter to prevent them from sinking to the bottom of the loaf.

Enjoy your homemade Blueberry Lemon Loaf!