Indulge in the delightful flavors of this Lemon Blueberry Loaf with Lemon Glaze. A perfect balance of tangy lemon and sweet blueberries, topped with a zesty lemon glaze.
Author:Lily
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:1 loaf 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
For the Loaf:
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup butter, melted
1 cup granulated sugar
2 large eggs
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon vanilla extract
½ cup milk
1 cup blueberries (fresh or frozen)
For the Lemon Glaze:
2 tablespoons butter, melted
½ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice
Instructions
Preheat the Oven and Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the milk until the batter is smooth.
Fold in the Blueberries: Gently fold the blueberries into the batter, being careful not to crush them. If using frozen blueberries, do not thaw them before adding.
Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the Lemon Glaze: In a small bowl, whisk together the melted butter, powdered sugar, vanilla extract, and lemon juice until smooth.
Glaze the Loaf: Once the loaf has cooled, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving.