Blueberry Lemon Loaf
My Blueberry Lemon Loaf is packed with flavor, super tender, and incredibly addicting. I literally couldn't stop eating it. Moist blueberry lemon loaf is enrobed in a tart lemon icing. If you know me well, you know that bread is my absolute favorite thing to eat. Probably handed down from my grandmother who was an incredible bread baker.
Servings: 12 Servings
Calories: 222kcal
Ingredients
- 1 cup granulated sugar
- ⅓ cup unsalted butter melted
- 2 large eggs room temperature
- 2 teaspoons lemon zest
- 2 teaspoons orange zest optional
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- ½ cup milk
- 1 ¼ cups blueberries fresh or frozen
Lemon Glaze
- ⅔ cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350ºF. Grease a 9x5-inch loaf pan.
- In a large mixing bowl or stand mixer, beat together the sugar, butter, eggs, lemon and orange zest, lemon juice, and vanilla extract until well incorporated.
- Combine flour, baking powder, and Kosher salt together in a separate bowl. Add blueberries and toss to coat in flour mixture. Stir in the egg mixture and milk until no lumps. Pour into prepared loaf pan.
- Bake until a toothpick inserted in the center comes out lean, about 60-70 minutes. Cool bread for 20 minutes.
- Meanwhile, make the glaze. Stir together the powdered sugar, lemon juice, and lemon zest until smooth.
- Remove the bread from the pan and drizzle with glaze. Slice and enjoy.
Nutrition
Calories: 222kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 245mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Vitamin A: 224IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg
