Instructions
Step 1: Prep Your Pan and Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving an overhang on the sides for easy removal. This ensures your loaf comes out perfectly every time.
Step 2: Prepare the Blueberries
Toss blueberries with 2 tablespoons of flour in a small bowl. This coating prevents the berries from sinking to the bottom during baking. Set aside.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. This incorporates air for a tender crumb.
Step 5: Add Eggs and Flavorings
Beat in eggs one at a time, mixing well after each addition. Add lemon juice, lemon zest, and vanilla extract. Mix until well combined. The mixture may look slightly curdled – this is normal.
Step 6: Combine Wet and Dry
Add the flour mixture in three additions, alternating with milk in two additions. Begin and end with flour. Mix on low speed just until combined after each addition. Don’t overmix or the loaf will be tough.
Step 7: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter using a rubber spatula. Use a folding motion to distribute berries evenly without crushing them.
Step 8: Bake to Perfection
Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
Step 9: Cool the Loaf
Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before glazing.
Step 10: Make and Apply Glaze
Whisk together powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. Drizzle over the cooled loaf, letting it drip naturally down the sides for a beautiful finish.
Secrets to Success
Fresh vs Frozen Berries: Both work well, but don’t thaw frozen berries. Use them straight from the freezer to prevent color bleeding.
Zest Before Juicing: Always zest lemons before cutting and juicing them – it’s much easier!
Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing and better texture.
Don’t Overmix: Mix just until ingredients are combined. Overmixing develops gluten and creates a dense, tough loaf.
Test for Doneness: The loaf is done when the top springs back lightly when touched and a toothpick comes out clean.
Serving Suggestions
This lemon blueberry loaf is perfect for breakfast with a cup of coffee, as an afternoon snack with tea, or as a light dessert. Serve slices with a dollop of whipped cream, mascarpone, or Greek yogurt for extra indulgence.
Storage
Store the loaf covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The flavors actually improve after the first day as they meld together. For longer storage, wrap the unglazed loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and add fresh glaze before serving.
Variations
Lemon Raspberry Loaf: Substitute raspberries for blueberries Lemon Cranberry Loaf: Use dried cranberries for a holiday version Orange Blueberry Loaf: Replace lemon with orange juice and zest Lemon Poppy Seed Blueberry: Add 2 tablespoons poppy seeds to the batter Streusel Topping: Mix 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter; sprinkle on top before baking
This lemon blueberry loaf brings sunshine to any table with its bright flavors and beautiful appearance!
