Lemon Blueberry Loaf with Lemon Glaze

Lemon Blueberry Loaf with Lemon Glaze

I made this recipe for my mom. She is the universe’s biggest lemon fan. For all my life, she has never said “no” to a lemon flavoured anything. Pancakes, bars, tarts, pies and even savoury dishes using lemons are her achilles heal. She is completely incapable of turning down anything with a sunny citrus flavour.

Photo by Ashley van der Laan

Normally, we are together on Mother’s Day. I had created and tested this recipe for a weeks thinking I would be sharing it with her as part of her gift. With a pandemic in full swing and no signs of the Canadian border opening to the U.S. where I’m from, there was, sadly, no chance we’d be together. Instead, we celebrated by having a FaceTime brunch together. I decorated behind me with a homemade Mother’s Day banner, garland, tissue balls and hanging decorations so it felt festive. For over an hour, we ate together, caught up on news and gossip and then I read her my homemade card. On Mother’s Day, she will be alone in quarantine. She won’t even have my father who is in lockdown in the dementia unit that cares for him. However, she was happy today as we ate waffles and pancakes. A small win that I’ll happily take.

photo by Ashley van der Laan

To all the mother’s alone this Mother’s Day, we will eat cake together soon.

Lemon Blueberry Loaf with Lemon Glaze

Prep Time15 mins
Cook Time1 hr

Ingredients

  • 2 cups all-purpose flour, plust 1 tablespoon for berries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 tbsps lemon zest
  • 2/3 cup buttermilk, at room temperature
  • 1/3 cup lemon juice
  • 1 cup blueberries, washed and patted dry

For the glaze:

  • 1/2 cup icing sugar, sifted
  • 1/4 cup lemon juice

Instructions

  • Lower the oven rack to the lower third position and preheat the oven to 350.
  • Grease and flour a 9×5 inch loaf pan and line with parchment.
  • Sift together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl and using an electric hand mixer or stand mixer on high speed, beat the butter until smooth and creamy, about 1 minute. Add the sugar and beat on high spead until creamed, about 2 minutes.
  • With the mixer on low speed, add eggs one at a time, scraping down the sides of your bowl in between each addition.
  • In a small seperate bowl, whisk lemon zest, buttermilk and lemon juice.
  • Add the buttermilk mixture and dry ingredients to the butter mixture, alternating between wet and dry but ending in dry. Mix until combined. Do not overmix.
  • Toss washed and dried berrries with 1 tablespoon flour to coat. Fold into the batter.
  • Pour into your prepared baking pan. Bake in preheated oven for 60 minutes, or until cake is golden and tester comes out clean.
  • Transfer pan to wire rack and allow the loaf to cool for 15 minutes.
  • Remove loaf from pan and allow it to continue to cool on the rack.

Make the icing:

  • Whisk icing sugar with lemon juice. Pour icing over completely cooled loaf and serve immediately. Cover and store cake for 3 days at room temperature or up to a week in the refrigerator. Freeze for up to 3 months.
  • Guys, if you want to make this just a lemon loaf just omit adding the berries. The recipe works beautifully.

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