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Lemon Blueberry Loaf with Lemon Glaze

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour 25 minutes
Servings: 8–10 slices

Ingredients

For the Loaf

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating the blueberries)

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Instructions

Prepare the Loaf

1. Preheat the oven to 350°F (175°C). Grease and line an 8½ x 4½-inch or 9 x 5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and lemon juice.
5. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Toss the blueberries with 1 tablespoon of flour. Gently fold them into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.

Bake

1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. If the loaf begins to brown too quickly, loosely tent it with aluminum foil during the last 15–20 minutes of baking.
3. Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
2. Add more lemon juice, a teaspoon at a time, until the glaze reaches a pourable consistency.
3. Stir in the lemon zest, if using.

Finish the Loaf

1. Once the loaf has cooled completely, drizzle the glaze evenly over the top.
2. Let the glaze set for about 10–15 minutes before slicing.

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