Easy Blueberry Lemon Loaf with Lemon Glaze
Easy Blueberry Lemon Loaf with Lemon Glaze, is a delicious dessert that's moist and easy to make with beautiful lemony blueberry flavour then drizzled with a simple 2 ingredient glaze! Serve for the perfect breakfast, brunch or dessert treat! Recipe includes easy step-by-step video and pictures!
Servings: 1 loaf
Equipment
- 9x5-inch Loaf Pan
Ingredients
Blueberry Lemon Loaf
- 1/2 cup Butter softened
- 1 cup Granulated White Sugar can be reduced to 3/4 cup
- 3 Eggs
- 1/2 cup Buttermilk
- 1 3/4 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Lemon large, juiced and zested
- 1 cup Blueberries
- 1 tbsp All-Purpose Flour
Lemon Glaze
- 1 cup Powdered/Icing Sugar
- 2 tbsp Lemon Juice
Instructions
- Preheat oven to 350°F (176°C) and spray a 9x5-inch loaf pan with non-stick cooking spray or grease with butter and set aside.
- In a medium mixing bowl, whisk together flour, baking powder and salt; set aside.
- Next, in a large mixing bowl cream together butter and sugar, then add in eggs and buttermilk, don't overmix your batter; once well combined stop mixing. Stir in 1 tbsp freshly squeezed lemon juice and 1 tablespoon lemon zest. Add your dry flour mixture to your wet mixture, and stir just until combined, do not over mix.
- In a separate bowl, toss the blueberries with the 1 tablespoon of flour. Then, fold the blueberries gently into the batter and pour into prepared pan.
- Place in oven on the middle rack and bake for 50-55 minutes or until a toothpick comes out clean. When done, remove loaf from pan and place on a cooling rack for 10 minutes, then pour glaze on top and allow to cool fully.
Lemon Glaze
- In a small bowl add 1 cup powdered/icing sugar and 2 tablespoons freshly squeezed lemon juice and stir with a spoon until smooth.
Notes
No Buttermilk? - add 1 tablespoon of fresh squeezed lemon juice or white vinegar to 1 cup of room temperature milk. Mix together and let sit for 5 minutes.
see detailed notes above for additional tips.