Lemon Blueberry Loaf: A Perfectly Tangy and Sweet Treat

Directions

Step 1: Preheat and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
2. Add the eggs, one at a time, mixing well after each addition.

Step 4: Add the Wet Ingredients

1. Mix in the milk, lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled—this is normal.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
2. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 6: Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.
2. Drizzle the glaze over the cooled loaf. Sprinkle with lemon zest for added flair.

Tips for the Best Lemon Blueberry Loaf

1. Fresh vs. Frozen Blueberries: Both work great! If using frozen, do not thaw them to avoid excess moisture.
2. Toss Blueberries in Flour: This prevents them from sinking to the bottom of the loaf.
3. Don’t Overmix: Overmixing can lead to a dense loaf, so mix the batter just until combined.
4. Cool Completely Before Glazing: Ensure the loaf is fully cooled before adding the glaze to prevent it from melting.