Lemon Blueberry Loaf

🍋 Lemon Blueberry Loaf Recipe

🧁 Ingredients

For the loaf:

• 1½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tsp lemon zest (from about 1 lemon)

• 2 tbsp lemon juice

• ½ cup (120ml) milk (or buttermilk)

• 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)

• 1 tbsp flour (for coating blueberries)

Optional Lemon Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tbsp lemon juice

🥣 Instructions

1. Preheat the oven to 350°F (175°C).
   Grease and flour a 9×5-inch (23x13cm) loaf pan or line it with parchment paper.

2. Mix dry ingredients:
   In a medium bowl, whisk together flour, baking powder, and salt.

3. Cream butter & sugar:
   In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).

4. Add eggs & flavorings:
   Beat in eggs one at a time. Then add lemon zest, lemon juice, and vanilla. Mix until combined.

5. Alternate mixing dry and milk:
   Add half of the dry ingredients to the wet ingredients, mix gently. Add the milk, then the rest of the dry mixture. Do not overmix.

6. Prepare blueberries:
   Toss blueberries with 1 tbsp of flour (this helps prevent sinking). Gently fold them into the batter.

7. Bake:
   Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool:
   Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Optional glaze:
   Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

🍽️ Tips

• Buttermilk substitute: Use regular milk with 1 tsp lemon juice or vinegar stirred in, let sit 5 minutes.

• Avoid overmixing to keep the loaf tender.

• Storage: Keeps well in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freezes well for up to 3 months.