Eek! A lemon blueberry loaf recipe?! Yup, here I am, once again attempting to bake. Since I’ve started to make a point of baking more, I haven’t had the best luck when it comes to the recipes I make. However, I refuse to give up.
As the saying goes, “If at first, you don’t succeed, try, try again.” Hence, the reason for baking this Lemon Blueberry Loaf from Glorious Treats. Was I worried that it wasn’t going to turn out? Of course! Was I glad that I tried to make it anyway? Yes!
As you’ll notice in the ingredient list, there are a couple of ingredients that are used for both the bread and the glaze (lemon juice, vanilla, butter). Be mindful and take your time reading the recipe; go one step at a time. While it would be easy to prepare the icing at the same time as the bread, it would be even easier to end up mixing up the quantity needed for the bread vs the icing.
I used parchment paper in hopes of easily removing the loaf from the pan. While I successfully had no problem with this, some of the parchment paper did get stuck to the loaf itself. (Mostly from where blueberries burst). For this reason, I would probably omit the parchment paper next time to see if it would be easier to remove from the pan. Or, perhaps I’ll simply use a spring form pan…. enough thinking aloud- here’s the recipe!
Lemon Blueberry Loaf
Ingredients
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
Approx. 1 tsp. Salt
1/3 cup Unsalted Butter, melted
1 cup Granulated Sugar
2 Eggs
1/2 tsp. Vanilla Extract
2 tsps Freshly Grated lemon zest
2 Tbsps Fresh Lemon Juice
1/2 cup Milk
Approx. 1 cup Fresh or Frozen Blueberries
1 Tbsp All-purpose Flour
Lemon Glaze
2 Tbsps Butter, melted
1/2 cup Powdered Sugar
2 Tbsps Fresh Lemon Juice
1/2 tsp Vanilla Extract
Instructions
Preheat the oven to 350F. Line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
In a medium bowl, whisk the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
While slowly mixing, add the flour mixture and milk in two batches. First, add some flour, and then some milk. Then add the rest of the flour and the rest of the milk. Stop mixing as soon as it’s just combined.
Rinse the blueberries, then dry them as much as possible. It’s okay if they are left to have a tiny bit of moisture on them, but you don’t want them soaking wet.
Toss the blueberries in 1 Tbsp. of flour. This flour coating will help prevent all of the blueberries from sinking to the bottom of your loaf while baking.
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
Immediately pour batter into the prepared pan. Bake for 55-65 minutes, or until it passes the toothpick trick.
Cool loaf in the pan for about 30 minutes. Once cool, move it to a wire cooling rack. Place something (parchment paper, plate, baking sheet… it’s up to you) under the cooling rack to catch the glaze you’re about to add.
Prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice, and vanilla. Pour the glaze over the loaf and allow it to set for a few minutes.
Enjoy!
