Indulge in the delightful combination of sweet blueberries and zesty lemon with this Blueberry Lemon Loaf. This easy-to-follow recipe yields a moist and flavorful loaf that’s perfect for a cozy brunch, a quick snack, or a dessert.
Ingredients
Scale:
2 cups all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Incorporate the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the blueberries carefully.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
If desired, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
