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
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- 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.
- Gently fold in the blueberries. If using frozen blueberries, toss them lightly with a tablespoon of flour before adding to prevent them from sinking.
- Pour the batter into the prepared loaf pan and spread evenly.
- 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.
- 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.
- 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.
- Once the loaf is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.
