Lemon Blueberry Loaf – Easy Delicious Recipe

Brighten your day with this utterly delightful Lemon Blueberry Loaf! It’s incredibly easy to make, boasting a tender crumb, bursts of juicy blueberries, and a vibrant lemon flavor that will have everyone asking for more. Perfect for breakfast, an afternoon snack, or a light dessert, this recipe is sure to become a cherished favorite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (whole or 2%)
• Zest of 1 large lemon (about 1 tablespoon)
• 1 cup fresh or frozen blueberries (do not thaw if frozen)
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Gently fold in the blueberries. If using frozen blueberries, toss them lightly with a tablespoon of flour before adding to prevent them from sinking.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
9. Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. While the loaf cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice a teaspoon at a time if you prefer a thinner glaze, or more powdered sugar for a thicker glaze.
11. Once the loaf is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.