Lemon Blueberry Loaf

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each addition.
Add Wet Ingredients: Mix in milk, lemon zest, lemon juice, and vanilla extract until combined. (It’s okay if the mixture looks slightly curdled.)
Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
Prepare Blueberries: Toss blueberries with 1 tablespoon of flour. Gently fold into batter.
Bake: Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Cool: Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Make Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.

Blueberries: Using frozen blueberries? No need to thaw them!
Extra Lemon Flavor: Add an extra tablespoon of lemon zest or use lemon extract instead of vanilla.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezes well – wrap tightly in plastic wrap and foil.

Yes! Almond milk or other plant-based milk works well. Texture may vary slightly.

Tossing them in flour helps!

Fresh is best, but bottled will work (though the flavor might be slightly less vibrant).

Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

This Lemon Blueberry Loaf is a guaranteed crowd-pleaser! The bright, zesty flavors make it perfect for any occasion. Enjoy!