Description
This Lemon Blueberry Loaf is a moist and flavorful cake combining the bright zestiness of lemons with juicy blueberries. A tender, buttery loaf is elevated by a sweet, tangy blueberry glaze that adds a beautiful finish. Perfect for breakfast, brunch, or dessert, this easy-to-make loaf is bursting with fresh citrus and berry flavors.
Ingredients
Loaf
- 1 cup white sugar
- 1 stick (1/2 cup) butter, room temperature
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups + 1 tbsp all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries
Blueberry Glaze
- 1/2 cup blueberries
- 1/4 cup water
- 1 cup powdered sugar
- 1/2 lemon juiced
- 2 tbsp milk (plus additional 1/2 tsp if needed)
Instructions
- Preheat and Prepare Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the room temperature butter and white sugar together until the mixture is light and fluffy, about 3 minutes. This aeration is key to a tender crumb. Add the eggs one at a time, then mix in the lemon juice, lemon zest, vanilla extract, and milk until fully combined.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid lumps.
- Combine Wet and Dry: Gradually add the sifted dry ingredients into the butter mixture, beating slowly until just incorporated to avoid overmixing which can toughen the loaf.
- Incorporate Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter with a spatula, being careful not to break them.
- Bake the Loaf: Line a loaf pan with parchment paper and pour the batter in, smoothing the top. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Blueberry Glaze: While the loaf bakes, place 1/2 cup blueberries and 1/4 cup water into a small saucepan over low heat. Simmer until the berries soften, about 6-8 minutes, mashing them occasionally with a fork or spatula. Strain the mixture through a sieve to extract the juice and set aside to cool to room temperature in the refrigerator.
- Make the Glaze: In a large bowl, whisk together the powdered sugar, lemon juice, and 2 tablespoons milk. Stir in the cooled blueberry juice. If the glaze is too thick, add an extra 1/2 teaspoon of milk to reach desired consistency.
- Glaze and Serve: Once the loaf is completely cooled, pour the blueberry glaze evenly over the top. Garnish with additional lemon zest and fresh blueberries if desired. Slice and enjoy!
Notes
- Ensure butter is at room temperature for proper creaming with sugar.
- Coating blueberries with flour prevents them from sinking to the bottom during baking.
- Do not overmix the batter once the flour is added to keep the loaf tender.
- The glaze can be adjusted in thickness by adding more milk as needed.
- Allow the loaf to cool fully before glazing to prevent the glaze from melting off.
- This loaf is best eaten within 2-3 days but can be stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
