Print Recipe

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 9x5 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.