Description
A delightful lemon blueberry loaf infused with zesty lemon and bursting with blueberries, topped with a luscious lemon glaze.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp freshly squeezed lemon juice
- 2 tsp freshly grated lemon zest
- ½ tsp vanilla extract
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
- For the glaze:
- 2 tbsp melted butter
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, mix the melted butter, granulated sugar, vanilla extract, eggs, lemon zest, and lemon juice until well combined.
- On low speed, alternately add the dry ingredients and milk to the wet ingredients, mixing just until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 15 minutes, then transfer it to a serving platter.
- For the glaze, whisk the melted butter, powdered sugar, lemon juice, and vanilla until smooth. Drizzle the glaze over the warm loaf and allow it to soak in before slicing and serving.
Notes
For best results, use fresh lemon juice and zest. If using frozen blueberries, there’s no need to thaw them before adding.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon loaf, blueberry bread, dessert recipe
