Blueberry Lemon Loaf
This recipe is perfect for the summer! Chock full of fresh blueberries and a zip of zesty lemon, it’s a refreshing treat everyone is going to love, I promise! I’ve been so obsessed with this yummy bread that I’ve already made it four times and it’s not even summer yet. Don’t you worry, I’m going to share exactly how I make it so you can make it and fall in love with it too so lets dive right in!
Ingredients
Crumble
- 2 tbsp melted unsalted butter
- 3 tbsp granulated sugar
- 1/3 cup all purpose flour
- Pinch salt (I like coarse salt)
Blueberry Lemon Loaf
- 1 cup granulated sugar
- 2 tbsp lemon zest typically 2 lemons worth
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup Unsalted butter room temp
- 1 tsp vanilla extract
- 3 large eggs room temp
- 2 tbsp lemon juice fresh squeezed - 1 lemon
- 1/4 cup milk room temp
- 1 1/2 cup fresh blueberries plus handful for topping
Lemon Drizzle
- 1/2 cup powdered sugar
- 1/2 tbsp milk
- 1/2 tbsp lemon juice fresh squeezed. I eyeball this step and add more sugar than liquid to make a thicker drizzle
Instructions
Crumble
- Mix together ingredients in small bowl, make sure its lumpy and crumbly
- Put in fridge until batter is finished
Blueberry Lemon Loaf
- Preheat oven to 350F, grease OR line sides of 9x3 loaf pan with parchment paper
- Add sugar and lemon zest to stand mixer bowl with the paddle attachment. Rub together sugar and zest with your fingers to release that extra lemon flavor
- Add in flour, baking powder, and salt. Mix it up
- While the mixer is running on the lowest speed, drop in about 1tbsp of butter at a time. You might have to kick up the speed a bit as the butter mixes in
- Once it is all crumbly and the butter isn’t lumpy turn off the mixer and scrape the sides of the bowl
- Mix in vanilla and one egg at a time
- Next, mix in the lemon juice, don’t get any seeds in there, and then the milk
- Scrape down the sides making sure everything is mixed together all the way through
- Rinse the blueberries and toss them in a small amount of flour until they are fully coated. This will keep the berries suspended in the batter and prevent them from all falling to the bottom
- Drop the berries into the batter and carefully mix them in as evenly as you can
- Pour the batter into the loaf pan evenly. Top it with the extra berries and the crumble we made earlier
- Bake for at least 1 hour, depending on your oven you will need more time but take it slowly when adding cook time to it. Make sure it is done in the middle by sticking a toothpick or knife into the center and it comes out clean
- Allow to cool for an hour before you drizzle the top
Lemon Drizzle
- Mix together the fresh lemon juice, milk, and powdered sugar to your desired consistency. If the drizzle is too loose ass more sugar, if it is too thick add more liquid.
- Drizzle with the icing, slice, and enjoy! Share with your loved ones (or don’t because it’s just too good)