Easy Blueberry Lemon Loaf Recipe – Delicious Sweet Treat

Craving a delightful sweet treat that’s bursting with fresh flavors? Look no further than this incredibly easy Blueberry Lemon Loaf! This moist, tender cake combines the zesty brightness of lemon with the sweet tang of blueberries, making it perfect for breakfast, dessert, or an afternoon pick-me-up. Get ready to bake a new family favorite!

Ingredients

• 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
• 1 tsp vanilla extract
• ½ cup whole milk (or buttermilk for extra moisture)
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• FOR THE LEMON GLAZE:
• 1 ½ cups powdered sugar
• 3-4 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them; you can toss them lightly with a tablespoon of flour before adding to help prevent sinking.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking.
9. Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. While the loaf cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 3-4 tablespoons of fresh lemon juice until smooth. Adjust consistency by adding more lemon juice (a teaspoon at a time) if too thick, or more powdered sugar if too thin.
11. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving.