Description
This Lemon Blueberry Loaf with Lemon Glaze is a moist, flavorful dessert that perfectly balances tangy lemon and sweet blueberries. It’s an easy-to-make loaf cake ideal for breakfast, snacks, or a light dessert, boasting a tender crumb and a bright, buttery lemon glaze finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt, ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the loaf.
- Fold in Blueberries: Carefully fold in the flour-coated blueberries to prevent them from sinking and breaking apart.
- Bake the Loaf: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth to create a pourable glaze.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled loaf. Slice into 10 pieces and serve.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the loaf during baking.
- This loaf keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
- For extra texture and flavor, try adding a handful of chopped nuts such as walnuts or pecans to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 27 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
