Description
Whipping up this lemon blueberry loaf delivers a zesty sunshine slice that’ll make your taste buds dance. Fresh blueberries nestled in a tender crumb with a tangy lemon glaze create pure breakfast or afternoon treat perfection.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups fresh blueberries
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
Liquid and Flavor Enhancers:
- ½ cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Supporting Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon salt
Glaze Ingredients:
- 1 ½ cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Grease a 9×5-inch loaf pan with 1 tablespoon butter at 350°F for easy removal.
- Combine 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl, whisking thoroughly.
- Use an electric mixer to cream ½ cup butter with 1 cup sugar for 3 minutes until the mixture becomes light and airy.
- Add 2 eggs one at a time, mixing completely after each addition to ensure smooth integration.
- Pour ½ cup milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into the butter mixture, blending gently.
- Fold dry ingredients into wet ingredients, stirring until just combined without overmixing.
- Carefully incorporate 1 ½ cups fresh blueberries, ensuring they remain whole and evenly distributed.
- Spread batter uniformly in the prepared loaf pan, smoothing the top with a spatula.
- Bake at 350°F for 50-55 minutes, checking doneness with a toothpick inserted in the center.
- Allow the loaf to rest in the pan for 10 minutes after removing from the oven.
- Transfer the loaf to a wire rack, letting it cool completely for even texture.
- Whisk 1 ½ cups powdered sugar with 3 tablespoons lemon juice and 1 teaspoon lemon zest for the glaze.
- Drizzle the glaze over the cooled loaf, allowing it to cascade naturally down the sides.
- Wait 15 minutes for the glaze to set before slicing your fresh lemon blueberry loaf.
Notes
- Frozen blueberries work perfectly and prevent color bleeding into the batter, keeping your loaf looking pristine.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend to maintain the same tender texture.
- Gently pat blueberries with paper towels before adding to prevent excess moisture from making the loaf soggy.
- Using room temperature eggs and butter helps create a smoother, more evenly mixed batter that rises beautifully.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 283 kcal
- Sugar: 27 g
- Sodium: 151 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 44 mg