Description
Indulge in the delightful flavors of Lemon Blueberry Loaf with Lemon Glaze, a perfect treat for breakfast, snacks, or dessert. This moist and tender quick bread combines the zesty brightness of fresh lemons with the sweetness of blueberries, creating a refreshing and satisfying experience. Topped with a bright lemon glaze, this loaf not only looks beautiful but also adds an irresistible tangy sweetness. Whether you’re serving it at brunch or enjoying it on your own, this loaf is sure to impress.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp freshly squeezed lemon juice
- 2 tsp freshly grated lemon zest
- ½ tsp vanilla extract
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
- For the Glaze: 2 tbsp melted butter, ½ cup powdered sugar, ½ tsp vanilla extract, 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, combine melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- Gradually add the dry ingredients alternating with milk, mixing just until combined.
- Gently fold in blueberries without crushing them.
- Pour batter into the prepared pan and bake for 55–60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk melted butter with powdered sugar and lemon juice until smooth; drizzle over the cooled loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg