Blueberry Lemon Loaf (Print-Friendly Version)
# What You'll Need:
→ Batter
01 -
120 millilitres milk
02 -
2 tablespoons fresh lemon juice
03 -
2 teaspoons fresh grated lemon zest
04 -
0.5 teaspoon vanilla extract
05 -
2 large eggs
06 -
200 grams granulated sugar
07 -
75 millilitres unsalted butter, melted
08 -
1 teaspoon salt
09 -
1 teaspoon baking powder
10 -
190 grams all-purpose flour
→ Blueberries
11 -
1 tablespoon all-purpose flour
12 -
150 grams fresh or frozen blueberries
→ Lemon Glaze
13 -
0.5 teaspoon vanilla extract
14 -
2 tablespoons fresh lemon juice
15 -
60 grams powdered sugar
16 -
2 tablespoons unsalted butter, melted
# Step-by-Step Directions:
01 -
Stir the powdered sugar, lemon juice, melted butter, and vanilla together in a bowl until smooth and ready to use.
02 -
Once baked, set the loaf to cool right in the pan about half an hour, then switch it onto a wire rack—slide a sheet underneath to catch any glaze going rogue.
03 -
Pour the batter into your lined loaf pan and smooth the top. Cook for 55 to 65 minutes—poke the middle with a toothpick, and if it comes out mostly dry, you're good.
04 -
Drop in those flour-covered blueberries and gently mix them through the batter by hand so they’re spread out nicely.
05 -
Rinse fresh blueberries if you’re using them (don’t worry about it if they’re frozen). While they’re still a bit damp, toss them in a little flour so they stay put in the loaf and don’t all sink.
06 -
Gently put in about half the flour mixture to the wet bowl, then some milk, then finish with the rest of both. Only mix until you can’t see streaks anymore. Stop there—you don’t want tough bread.
07 -
Use your mixer bowl to blend the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until you’ve got a smooth mix.
08 -
Whisk salt, baking powder, and flour in a medium bowl so it’s mixed up evenly. Leave it off to the side for now.
09 -
Crank your oven up to 175°C while you set up a 23 x 13 cm loaf pan. Either line it with parchment or give it a swipe of butter—whatever’s easier.
10 -
Once cool, drizzle the sweet lemon glaze all over the loaf. Let it sit a few minutes, slice it up, and dig in.
# Helpful Notes:
01 -
If you want to make this ahead, wrap the cooled loaf in plastic and skip the glaze for now. Leave it at room temp. Glaze just before you eat it for the freshest bite.