Lemon Blueberry Loaf

  Lemon Blueberry Loaf 

Ingredients:

For the loaf:

1 ½ cups (190g) all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp fresh lemon juice

½ cup (120ml) milk or buttermilk

1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the lemon glaze:

1 cup (120g) powdered sugar

2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a separate large bowl, beat butter and sugar together until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.

5. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined.

6. Gently fold in the blueberries.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Make the glaze: Whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled loaf.

Enjoy your Lemon Blueberry Loaf with a cup of tea or coffee! Let me know if you try it.