Blueberry Lemon Loaf
Brighten your day with this moist and zesty Blueberry Lemon Loaf, a delightful fusion of tangy citrus and bursts of fresh blueberries. Perfectly tender and brimming with flavor, this easy-to-make loaf combines freshly squeezed lemon juice, fragrant lemon zest, and juicy blueberries for a refreshing treat that’s ideal for breakfast, brunch, or an afternoon snack. Enhanced with a simple, optional lemon glaze, each slice delivers a balance of sweetness and acidity that will keep you coming back for more. Whether served warm or at room temperature, this visually stunning loaf is as pleasing to the eye as it is to the taste buds. Ready in just 15 minutes of prep and baked to perfection in about an hour, this homemade recipe is a must-try for any lemon and blueberry lover.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Milk
- 2 Eggs, large
- 3 tablespoons Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.75 cup Powdered sugar (for optional glaze)
- 2 tablespoons Lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, allowing some overhang for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter, milk, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—do not overmix to keep the loaf light and tender.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil after 40 minutes of baking.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
For an optional glaze, whisk together powdered sugar and lemon juice until smooth. Once the loaf is fully cooled, drizzle the glaze over the top and allow it to set before slicing.
Slice and serve your blueberry lemon loaf. Enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 40.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
