Lemon Blueberry Loaf Recipe
This Classic Lemon Blueberry Loaf Recipe has a moist cake-like consistency and is full of lemon and blueberry flavour! Drizzle the sweet and tangy lemon glaze on top.
Ingredients
Lemon Blueberry Loaf
- 1 ½ cups all-purpose flour plus 1 tbsp
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup butter unsalted
- 1 cup sugar granulated
- 3 large eggs room temperature
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 tbsp lemon juice fresh
- ½ cup milk
- 1 ¼ cup blueberries fresh or frozen
Lemon Glaze
- 1 ¼ cups icing sugar
- 2 tbsp lemon juice fresh
Instructions
Lemon Blueberry Loaf
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Preheat oven to 350°F. Grease a 9x5 inch loaf pan with butter or non-stick spray. You may also use a fitted piece of parchment on the bottom to be sure it doesn't stick.
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Mix 1 and 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 3/4 teaspoon salt in a medium bowl. Set aside.
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Cream 1/2 cup of unsalted butter, and 1 cup of granulated sugar. Add in 3 eggs, 1 and 1/2 teaspoons of vanilla extract, juice of 1 lemon and 2 tablespoons of fresh lemon juice.
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Add in the flour mixture alternatively with 1/2 cup of milk until combined.
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Rinse off the blueberries and mix with 1 tablespoon of flour and fold into the batter.
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Pour into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a wire rack for 30 minutes. Remove from pan and pour on the glaze.
Lemon Glaze
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Whisk together 1 and ¼ cups of icing sugar with 2 tablespoons of fresh lemon juice. Pour over the cooled bread.
Recipe Notes
Store covered at room temperature for up to 3 days, in the fridge for 1 week or freezer for up to 3 months.