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A moist lemon blueberry loaf topped with a tangy lemon glaze, perfect for breakfast or dessert.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tbsp all-purpose flour (for blueberries)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 cup milk
  • 1 cup blueberries
  • 1 cup powdered sugar (for glaze)
  • 2 tbsp lemon juice (for glaze)

Equipment

  • Loaf Pan
  • mixing bowls
  • Electric mixer

Method
 

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Cream butter and sugar until light and fluffy. Beat in eggs, lemon zest, and lemon juice.
  3. Whisk flour, baking powder, and salt. Add to batter alternately with milk.
  4. Toss blueberries with remaining flour and gently fold into batter.
  5. Pour batter into pan and bake 50–55 minutes until a toothpick comes out clean.
  6. Mix powdered sugar and lemon juice. Drizzle glaze over warm loaf.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 26gVitamin A: 8IUVitamin C: 12mgCalcium: 6mgIron: 8mg

Notes

Do not overmix the batter. Glaze while loaf is slightly warm for best absorption.

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