Recipe for Lemon Blueberry Loaf with Lemon Glaze
This lemon blueberry loaf is a delightful combination of tangy lemon and sweet blueberries, topped with a zesty lemon glaze. Perfect for breakfast, brunch, or a sweet treat anytime. Here’s how to make it:
Ingredients:
For the Loaf:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons lemon juice
Zest of 1 lemon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
Prepare the Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract, milk, lemon juice, and lemon zest. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the Blueberries:
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Bake the Loaf:
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Loaf:
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and slightly thickened. Adjust the amount of lemon juice to achieve your desired consistency.
Glaze the Loaf:
Once the loaf is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Serve:
Slice and serve the lemon blueberry loaf. Enjoy it with a cup of tea or coffee for a delightful treat!
Tips:
Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
Lemon Flavor: For extra lemon flavor, add an additional tablespoon of lemon zest to the batter.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enjoy your homemade lemon blueberry loaf with its refreshing citrus flavor and juicy blueberries, a perfect treat for any time of the day!
