Lemon Blueberry Loaf with a delicious lemon glaze:
Ingredients:
For the loaf:
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– ½ cup (1 stick) unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– ½ cup milk
– 2 tbsp lemon zest (about 2 lemons)
– 2 tbsp fresh lemon juice
– 1 tsp vanilla extract
– 1 cup fresh or frozen blueberries (toss in 1 tbsp flour to prevent sinking)
#### For the glaze:
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1-2 tbsp milk (optional, for a thinner glaze)
– Extra blueberries for garnish (optional)
Instructions:
For the loaf:
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line 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 together until light and fluffy, about 2-3 minutes.
4. Add eggs, one at a time, mixing after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze:
1. In a small bowl, whisk together powdered sugar and lemon juice until smooth. If you prefer a thinner glaze, add a little milk, one tablespoon at a time.
2. Drizzle the glaze over the cooled loaf.
3. Garnish with extra fresh blueberries if desired.
Serve and enjoy!
This loaf is perfect for a special brunch or just as a treat with tea or coffee.
