Description
A delightful and moist lemon blueberry loaf drizzled with a tangy lemon glaze, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free blend for a GF version)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (or coconut oil or vegan butter)
- 1 cup granulated sugar (or coconut sugar)
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon lemon zest (for glaze)
- 1/2 teaspoon poppy seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Slowly incorporate the flour mixture into the wet mixture, folding in blueberries just before fully combined.
- Pour the batter into the prepared loaf pan and tap gently on the counter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together glaze ingredients and drizzle over the cooled loaf.
Notes
For a healthier version, you can use applesauce instead of butter or substitute some sugar with mashed bananas or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg