Lemon Blueberry Loaf
Full of blueberries with a wonderful lemon flavour, this quick bread is easy to make and tastes amazing.
Servings 6 people
Ingredients
- ⅓ cup Unsalted butter melted and cooled
- ¾ cup White Sugar
- 6 tbsp Lemon juice
- 2 Eggs
- 1 ½ cups All-purpose flour
- ½ tsp Salt
- ½ cup whole milk
- 1 cup Blueberries can use fresh or frozen
- 4 tbsp lemon zest
Glaze
- 3 tbsp Lemon juice
- ¼ to ⅓ cup Powdered sugar
Instructions
- Preheat your oven to 350°F and grease an 8x4 inch loaf pan.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Mix in the lemon juice.
- In a separate bowl, sift the flour, baking powder and salt.
- Add half the flour mixture to your wet ingredients and while the mixer is running on a low speed, add half the milk. Mix until combined.
- Add the last of the flour mixture and again while the mixer is running, add the last of the milk. Mix until combined.
- Using a spatula, fold in the blueberries and lemon zest.
- Pour the mixture into your greased loaf pan and bake in the middle of your oven for approximately 1 hour, starting to check at 55 minutes. The loaf is baked when a toothpick inserted into the middle is clean.
- Allow to cool slightly in the pan before removing onto a wire rack to cool completely.
- To make the glaze, mix enough powdered sugar with the lemon juice so that you get a consistency you like. Drizzle the glaze on the loaf while it is cooling on the wire rack (see notes).
Notes
If you don't have a stand mixer or don't want to get it dirty, you can use a bowl and a spoon for this recipe. I use a whisk for the initial wet ingredients then switch to a spoon when I start to add the dry, using a spatula to scrape down the sides as necessary.
I like to place a sheet of waxed paper under the wire rack when adding the glaze to help with clean up. The waxed paper collects all the extra drips.