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Lemon Blueberry Loaf
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Lemon Blueberry Loaf

Lemon Blueberry Loaf is a soft, buttery cake infused with fresh lemon zest and bursting with juicy blueberries. This loaf is the perfect balance of tart and sweet, making it a delightful treat for breakfast, dessert, or an afternoon snack. Drizzled with a light lemon glaze, every bite is irresistibly fresh and flavorful!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Snack
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon flour for coating blueberries
  • For the Lemon Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
  2. In a bowl, whisk together the flour, baking powder, and salt. Coat the blueberries with 1 tablespoon of flour to prevent them from sinking.
  3. In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract, lemon zest, and lemon juice.
  4. Alternate adding the dry ingredients and milk to the butter mixture, stirring until combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool, then drizzle with the lemon glaze.

Notes

  • Make-Ahead: The loaf can be baked a day in advance and stored covered at room temperature.
  • Storage: Keep in an airtight container for up to 3 days.
  • Freezing: Wrap slices individually and freeze for up to 3 months.