Blueberry Lemon Loaf – Moist, Zesty, and Bursting
Blueberry Lemon Loaf is a soft and moist quick bread.It combines sweet blueberries with zesty lemon flavor.Perfect for breakfast, tea-time, or dessert.Simple ingredients and easy preparation.Finished with a sweet lemon glaze.A refreshing and crowd-pleasing baked treat.
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter (softened)
- 2 eggs
- ½ cup milk
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh or frozen)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat oven to 180°C (350°F) and grease a loaf pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon juice, zest, and vanilla extract.
- Gradually add dry ingredients to the wet mixture.
- Toss blueberries in a little flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool completely before adding glaze.
- Mix glaze ingredients and drizzle over the loaf.
Notes
- Tossing blueberries in flour prevents sinking.
- se fresh lemons for best flavor.
- Do not overmix batter.
- Frozen blueberries can be used without thawing.
- Let loaf cool before glazing.
- Adjust sugar in glaze to taste.
- Use room temperature ingredients.
- Store in airtight container.