Description
Indulge in the delightful flavors of our Lemon Blueberry Loaf with Lemon Glaze, a moist and tender quick bread that perfectly balances zesty lemon and sweet blueberries. This easy-to-make loaf is ideal for breakfast, a snack, or dessert, making it versatile for any occasion. The bright lemon glaze adds an enticing finish that transforms this simple treat into a showstopper. Whether served warm or toasted, every slice promises a burst of flavor that will leave your taste buds dancing with joy.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp freshly squeezed lemon juice
- 2 tsp freshly grated lemon zest
- ½ tsp vanilla extract
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
- For the glaze: 2 tbsp melted butter, ½ cup powdered sugar, ½ tsp vanilla extract, and 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix flour, salt, and baking powder; set aside.
- In another bowl, combine melted butter, sugar, eggs, vanilla extract, lemon zest, and juice until well-blended.
- Gradually add the dry mixture and milk to the wet ingredients; mix gently until just combined.
- Fold in blueberries carefully to avoid breaking them.
- Pour batter into the prepared loaf pan and bake for 55–60 minutes or until a toothpick comes out clean.
- Cool in the pan for about 15 minutes before transferring to a platter.
- For the glaze, whisk melted butter, powdered sugar, vanilla extract, and lemon juice until smooth; drizzle over the cooled loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 11g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg