Lemon Blueberry Loaf

 This classic lemon blueberry loaf is moist, tender, and bursting with fresh fruit flavor. A simple lemon glaze adds the perfect sweet-tart finish, making it ideal for breakfast, dessert, or an afternoon treat.

Prep Time: 20 minutes | Cook Time: 55–60 minutes | Total Time: 1 hour 20 minutes (plus cooling) | Makes: 1 loaf

Ingredients

For the Loaf:

• ½ cup (1 stick / 113g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• ½ cup (120ml) milk

• Zest of 1 lemon

• 2 tablespoons fresh lemon juice

• 1½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1½ cups (190g) fresh blueberries, divided

• 1 tablespoon all-purpose flour (for tossing blueberries)

For the Glaze:

• ¼ cup (30g) powdered sugar

• 1–2 tablespoons fresh lemon juice (reserved from batter)

Instructions

1. Prepare:
   Preheat oven to 350°F (175°C). Grease a 5x9-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.

2. Make the batter:
   In a large bowl using an electric mixer, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then mix in the milk, lemon zest, and 2 tablespoons of lemon juice until combined. Set aside remaining lemon juice for the glaze.

3. Combine dry ingredients:
   In a separate bowl, whisk together 1½ cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain—do not overmix.

4. Add blueberries:
   In a small bowl, gently toss 1 cup of the blueberries with 1 tablespoon of flour (this helps prevent sinking). Gently fold the floured blueberries into the batter with a spatula.

5. Bake:
   Pour the batter into the prepared loaf pan. Evenly scatter the remaining ½ cup of blueberries over the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15 minutes of baking.

6. Cool:
   Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

7. Glaze:
   In a small bowl, whisk the powdered sugar with 1 tablespoon of the reserved lemon juice until smooth. Add more lemon juice as needed for a drizzling consistency. Once the loaf is completely cool, use a skewer to poke several holes over the top. Drizzle or brush the glaze evenly over the loaf. Let set for 10–15 minutes before slicing.

Tips for Success

• Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing and optimal rise.

• Avoid overmixing: Mix batter just until combined to keep the loaf tender.

• Prevent sinking blueberries: Lightly coating blueberries in flour helps suspend them in the batter.

• Cool completely: Let the loaf cool fully before glazing to prevent the glaze from melting.

Store leftovers covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.