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Lemon Blueberry Loaf

A moist loaf with juicy blueberries and a zesty lemon glaze.

Course Dessert
Servings 8

Ingredients

  • ¾ cup granulated sugar
  • 1 lemon zested
  • ⅓ cup butter melted and cooled slightly
  • 2 eggs at room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¾ cups flour plus 2 tablespoons all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 1 heaping cup fresh or frozen blueberries tossed in 1 tablespoon flour

Lemon Glaze & Garnish

  • ¾ cup icing sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest for garnish
  • Blueberries for garnish

Instructions

  1. Preheat oven to 350 degrees F. Prepare a standard loaf pan by greasing the bottom and sides with cooking spray, and if desired line with parchment paper.

  2. In a small bowl stir together the granulated sugar and lemon zest to infuse the sugar with lemon flavour.

  3. In a large mixing bowl whisk together the butter and infused sugar. Whisk in the eggs and the lemon juice.

  4. In a medium bowl mix together flour, baking powder and salt. Gradually add flour mixture and milk alternately in batches to the wet ingredients, beginning and ending with flour, lightly stirring in between each addition. Batter will fairly thick.

  5. In a small bowl combine the blueberries with 1 tablespoon flour. Gently fold almost all of the coated blueberries into the batter saving just a few to press into the top of the batter.

  6. Spread the batter into the prepared loaf pan. Press a few of the extra blueberries into the top of the batter.

  7. Bake for 55 – 60 minutes until lightly golden and a toothpick inserted comes out clean. Cool for 15 - 20 minutes in the pan then transfer to a wire rack to cool completely.
  8. Meanwhile, prepare the glaze. Mix the icing sugar and lemon juice in a small bowl until smooth. Drizzle icing over the top of the cooled loaf allowing some to dribble down the sides. Garnish the loaf with lemon zest and fresh blueberries.