Ingredients:
- For the loaf:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)
- For the glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, allowing some overhang for easy removal.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Mix in the milk, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.
- Bake: 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. If the top starts to brown too quickly, tent with aluminum foil.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then use the parchment paper to lift it out and place it on a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Add more lemon juice if needed to achieve the desired consistency.
- Glaze the Loaf: Once the loaf is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Enjoy your Lemon Blueberry Loaf!
