Description
This Lemon Glazed Blueberry Loaf is a delightful treat that combines the fresh sweetness of blueberries with a zesty lemon glaze. Perfect for a snack or dessert, this moist and flavorful loaf is sure to impress.
Ingredients
Scale
For the Loaf:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup milk
- 2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating berries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla and lemon zest.
- Add flour mixture alternately with milk, beginning and ending with flour, mixing until just combined.
- Toss blueberries with 2 tablespoons flour, then gently fold into batter.
- Pour into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool loaf in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle glaze over cooled loaf before slicing.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
- For a more intense lemon flavor, add 1/2 teaspoon lemon extract to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 26g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
