A perfect combination of citrusy brightness and sweet blueberries, this lemon blueberry loaf is a delightful treat for any occasion. With a soft, moist texture and a tangy lemon glaze, this recipe is easy to follow and guarantees a bakery-style loaf that will impress your family and friends. Whether enjoyed as a breakfast option, an afternoon snack, or a dessert, this homemade loaf is bursting with fresh flavors.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (coated with 1 tablespoon flour to prevent sinking)
For the Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the dry ingredients by whisking together the flour, baking powder, and salt in a medium-sized bowl, ensuring an even distribution.
- Cream the butter and sugar in a large mixing bowl using an electric mixer until the mixture becomes light and fluffy. This process typically takes 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, vanilla extract, and milk, combining until fully incorporated.
- Gradually mix in the dry ingredients, folding gently until just combined. Avoid overmixing to ensure a soft texture.
- Fold in the blueberries, which have been coated with flour to prevent them from sinking to the bottom of the loaf. Stir gently to distribute them evenly.
- Transfer the batter into the prepared loaf pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the loaf with aluminum foil halfway through baking.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
- Prepare the lemon glaze by whisking powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more sugar if needed.
- Drizzle the glaze over the cooled loaf, allowing it to set for a few minutes before slicing.
- Serve and enjoy this moist, flavorful lemon blueberry loaf with a cup of tea or coffee for the perfect treat.