Lemon Blueberry Loaf with Zesty Glaze
This recipe for lemon and blueberry bread yields a speedy, moist, flavorful, and delectable loaf that's perfect for any occasion! Topped with a lemon glaze, it brings together the classic combination of tart, sweet, and savory flavors, destined to become a new favorite. Whether you're serving it for breakfast, as a snack, or for dessert, this easy baking recipe is a delightful treat for lemon enthusiasts.
Ingredients:
- 1½ cups all-purpose flour, plus an additional 1 tablespoon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup soft unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat the oven to 175°C. Grease a 9" x 5" loaf pan with flour.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, whisk together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, followed by the lemon zest and juice, blending well.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until combined.
- Toss the blueberries in 1 tablespoon of flour to coat them (preventing them from sinking during baking). Gently fold the coated blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack.