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Lemon Blueberry Loaf with Lemon Glaze

This delightful Lemon Blueberry Loaf combines juicy blueberries and zesty lemon for a burst of flavor, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 Zest of 1 lemon
  • 2 large eggs
  • 0.5 cups buttermilk (or milk mixed with a splash of vinegar)
Fruits
  • 1 cup fresh blueberries (or frozen, if you prefer)
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper for easy removal.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the lemon zest and eggs one at a time until well combined.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the blueberries, taking care not to break them up too much.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the loaf cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
  2. Once the loaf is cooled, drizzle the lemon glaze over the top and let it set before slicing.

Notes

For best results, use room temperature ingredients and don’t overmix the batter. Store wrapped in plastic wrap for 3-4 days at room temperature.