Fresh Lemon Blueberry Loaf (Print Version)
# Ingredients:
→ Bread
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon salt
04 -
1/3 cup unsalted butter, melted
05 -
1 cup granulated sugar
06 -
2 eggs
07 -
1/2 teaspoon vanilla extract
08 -
2 teaspoons fresh grated lemon zest
09 -
2 tablespoons fresh lemon juice
10 -
1/2 cup milk
11 -
1 cup fresh or frozen blueberries
12 -
1 tablespoon all-purpose flour (for coating blueberries)
→ Lemon Glaze
13 -
2 tablespoons butter, melted
14 -
1/2 cup powdered sugar
15 -
2 tablespoons fresh lemon juice
16 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper or lightly grease with butter.
02 -
In a medium bowl, whisk together flour, baking powder, and salt.
03 -
In an electric mixer, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined.
04 -
Alternately add flour mixture and milk to the wet ingredients in two batches, mixing just until combined.
05 -
Toss slightly damp blueberries with 1 tablespoon flour. Gently fold into batter.
06 -
Pour batter into prepared pan and bake for 55-65 minutes, until a toothpick comes out clean. Cool in pan for 30 minutes.
07 -
Whisk together melted butter, powdered sugar, lemon juice, and vanilla. Pour over cooled bread.
# Notes:
01 -
Make ahead: wrap unglazed bread and store at room temperature overnight
02 -
Flour coating on blueberries prevents them from sinking