Ingredients:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Toss the blueberries with a tablespoon of the flour mixture. This helps prevent them from sinking to the bottom of the loaf.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Once the loaf has cooled for about 15 minutes, drizzle the lemon glaze over the top.
- Allow the loaf to cool completely before slicing.
- Serve and enjoy your delicious Lemon Blueberry Loaf!