Indulge in the delightful combination of zesty lemon and juicy blueberries with this easy-to-make Blueberry Lemon Loaf.

This recipe is perfect for breakfast, a snack, or a sweet treat any time of the day. With its moist texture and vibrant flavors, this loaf will become a favorite in your baking repertoire.

Ingredients

For the Loaf

  • 1 cup (200g) granulated sugar
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 1 ½ cups (195g) all-purpose flour, plus 1 tablespoon for tossing blueberries
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup (185g) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • ¼ cup (60g) milk, at room temperature
  • 1 ½ cups (215g) fresh blueberries, plus a handful for topping

For the Crumble Topping

  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • ⅓ cup (43g) all-purpose flour
  • A tiny pinch of kosher salt

For the Lemon Icing

  • ½ cup (55g) powdered sugar
  • ½ tablespoon milk or cream
  • ½ tablespoon fresh lemon juice

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 1 lb loaf pan (8.5 x 4.5 inches) with parchment paper.
  2. Prepare the Crumble: In a small bowl, mix together the melted butter, sugar, flour, and salt until crumbly. Set aside.
  3. Mix the Batter:
    • In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the oils from the zest.
    • Add the flour, baking powder, and salt to the mixture and stir to combine.
    • With a stand mixer or hand mixer on medium-low speed, add the softened butter one tablespoon at a time until crumbly.
    • Scrape down the bowl and mix in the vanilla extract. Then add eggs one at a time, followed by lemon juice and milk.
  4. Prepare Blueberries: Rinse the blueberries and toss them with 1 tablespoon of flour to coat. This helps prevent them from sinking in the batter.
  5. Combine Ingredients: Gently fold the blueberries into the batter until evenly distributed.
  6. Bake: Pour the batter into the prepared loaf pan. Top with additional blueberries and sprinkle with crumble topping. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the loaf to cool in the pan for about 45 minutes before transferring it to a wire rack.
  8. Make Lemon Icing: In a small bowl, whisk together powdered sugar, milk or cream, and lemon juice until smooth. Adjust consistency as needed by adding more liquid or sugar.
  9. Serve: Once cooled, drizzle icing over the loaf, slice, and enjoy!

Tips for Success

  • Ensure all ingredients are at room temperature for better mixing.
  • Feel free to substitute fresh blueberries with frozen ones if necessary; just do not thaw them before adding.
  • This loaf can be stored in an airtight container for several days or frozen for later enjoyment.

This Blueberry Lemon Loaf is not only visually appealing but also bursting with flavor that will brighten up your day! Enjoy this delightful treat with a cup of tea or coffee for a perfect pairing.

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