Blueberry Lemon Loaf Recipe- Easy & Delicious

Craving a taste of sunshine? This Blueberry Lemon Loaf recipe is wonderfully easy to make and delivers incredible flavor. With its bright lemon zest and juicy blueberries, every slice is a delightful treat perfect for breakfast, dessert, or an afternoon snack.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (120ml) whole milk or buttermilk
• ½ cup (120ml) vegetable oil (or melted unsalted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 medium lemons
• 1 cup (150g) fresh blueberries
• For the Glaze:
• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the lemon zest and fresh blueberries. If your blueberries are frozen, do not thaw them.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.
8. Let the loaf cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
9. While the loaf cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice a teaspoon at a time if you prefer a thinner glaze.
10. Once the loaf is completely cool, drizzle the lemon glaze generously over the top.
11. Slice and serve! Store any leftover loaf in an airtight container at room temperature for up to 3 days.