• Kylie Austin

Lemon Blueberry Loaf Recipe


- 1 & 1/2 cups all purpose flour

- 1 teaspoon baking powder

- 1 teaspoon Salt

- 1/3 cup unsalted butter, melted

- 1 cup sugar

- 2 eggs

- 1/2 teaspoon vanilla extract

- 2 teaspoons fresh grated lemon zest

- 1/2 cup milk

- 1 cup fresh blueberries

- 1 tablespoon all purpose flour

Lemon Glaze:

- 2 tablespoons butter, melted

- 1/2 cup powdered sugar

- 2 tablespoons fresh lemon juice

- 1/2 teaspoon vanilla extract


1) Preheat oven to 350F and line loaf pan with parchment paper (or lightly grease with butter)

2) In a medium bowl, whisk the flour, baking powder and salt, and set aside

3) In a bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined

4) While slowly mixing, add flour mixture and milk in two batches, alternating mixing in the flour and milk. Stop mixing as soon as its just combined

5) Rinse blueberries then toss the blueberries in a bowl with the one tablespoon of all purpose flour. This flour coating will help prevent the blueberries from sinking to the bottom of the loaf while baking.

6) Add the flour coating berries to the batter and gently but quickly stir, by hand, to combine

7) Immediately pour batter into the prepared pan and bake for 55-65 minutes, or until the loaf passes the toothpick test*. Cool the loaf in the pan for 30 minutes, then move to a cooling rack with a baking sheet below (to catch the glaze soon to be added).

8) Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes then enjoy!

*The toothpick test is when you insert a toothpick into the middle of the loaf and if it comes out clean, the loaf is fully cooked; if the toothpick comes out with batter still on it, the loaf needs to cook longer.

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