Blueberry Lemon Loaf

June 19, 2017

Breakfast & Brunch Desserts Recipes

My local corner store brought in the most amazing blueberries from the farmers market. They are absolutely perfect! We’ve been using them on pancakes, in smoothies, and now in this fresh, crazy delicious, blueberry lemon loaf. I’ve made this loaf twice in just one week (I’m probably heading for a third), it doesn’t last long in our house. I should just make two loaves each time, which is exactly what I’ll do next time.

Here is how I made it. Preheat oven to 325°F. Butter a 8×4” or 9×5” loaf pan, either works great.

In a small mixing bowl combine flour, baking powder, baking soda, salt, mix until ingredients are combined and set aside.

In a large mixing bowl cream sugar with butter with your electric mixer. Gradually add in eggs one at a time. Add milk, vanilla extract, and lemon zest, mixing until well incorporated.

Slowly add dry ingredients, and mix until smooth. Gently fold in blueberries with a spatula, and transfer to butter loaf pan.

Bake at 325°F degrees for 1 hour 15 minutes or until set, check with a toothpick. Cool for 20 minutes before turning out to a wire rack. Cool completely before adding glaze.

Mix glaze, drizzle over loaf, serve and enjoy!

Blueberry Lemon Loaf

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Stasia Wimmer

Ingredients

  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 ½ cups fresh blueberries

Lemon Glaze

  • 2 cups powdered sugar
  • 1 teaspoon whole milk
  • 3 tablespoons lemon juice
  • Grated lemon zest to taste, optional

Instructions

  1. Preheat oven to 325°F. Butter a 8x4” or 9x5” loaf pan, either works great.
  2. In a small mixing bowl combine flour, baking powder, baking soda, salt, mix until ingredients are combined and set aside.
  3. In a large mixing bowl cream sugar with butter with your electric mixer. Gradually add in eggs one at a time. Add milk, vanilla extract, and lemon zest, mixing until well incorporated. Slowly add dry ingredients, and mix until smooth. Gently fold in blueberries with a spatula, and transfer to butter loaf pan.
  4. Bake at 325°F degrees for 1 hour 15 minutes or until set, check with a toothpick. Cool for 20 minutes before turning out to a wire rack. Cool completely before adding glaze.
  5. Mix glaze, drizzle over loaf, serve and enjoy!

 

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