Blueberry Lemon Loaf

I love blueberries, and what a better way to enjoy them than in a fresh, bright, and satisfying blueberry lemon loaf topped with a sweet lemon glaze. Easy to make, and perfect for Easter brunch.

This blueberry lemon loaf is my go-to loaf of choice. It has a wonderful texture, perfectly moist and has just the right amount of blueberries and lemon. Though there is lemon in the cake, most of the lemon flavour comes from the glaze, which means the perfect “mmmm” balance is struck, so definitely don’t skip the glaze!

How to make Blueberry Lemon Loaf

• The first thing you want to do is grab a medium sized mixing bowl and whisk together the flour, salt, and baking powder and set that bowl aside.
• next, in the bowl of your electric stand mixer, mix together the melted butter, room temperature eggs, sugar, vanilla extract, lemon juice and lemon zest until well combined. It will be a beautiful bright lemony color.
• slowly add the flour mixture and milk into your batter in batches. Alternating between flour milk, flour milk. Mix together just until combined, (so as soon as you no longer see streaks of flour) scraping down the sides of your bowl as needed.
• Rinse off your blueberries so they are a little wet (as the flour won’t stick to dry blueberries) and toss with 1 tablespoon of flour. Shake off any excess flour.
• Fold the blueberries into your batter with a rubber spatula.
• Now pour the batter into a prepared 9”x5” baking pan and top with a couple more blueberries if desired. I like to do it because why the heck not!
• bake your loaf in a preheated 350F oven for 50 – 60 minutes, or until a toothpick inserted into the centre comes out with just a few crumbs. Mine is always done at 55 minutes, so after 50 minutes, give it the tooth pick check every 5 minutes. You will also notice that when it’s perfectly done, the top of the loaf will have cracked.
• Once your loaf is done baking, pull it out of the oven and let it cool in the pan for 20-30 minutes, and then run a knife around the edge of the loaf and invert it onto a wire rack to cool completely before glazing.
• to make the glaze, add the powder sugar, and two tablespoons of lemon juice to a small bowl and mix together (with a small whisk or a spoon) adding the additional lemon juice until you get a smooth, pourable glaze.
• the last step is to enjoy! But don’t forgot to share as this loaf is too good not to share with your family or friends.

FAQS

• Can I use frozen Blueberries? Yes. Frozen blueberries are perfect in this recipe when fresh blueberries are not available.
• Do I have to use blueberries? No, you can substitute this with any berry you desire, such as black berries, saskatoons, or raspberries. All of these berries compliment the zest of the lemon nicely.
• Can I use Bottled Lemon Juice? Yes of course.
• How should I store this Loaf? Store this blueberry lemon loaf for a couple of days at room temperature in an airtight container.
• Can I freeze this loaf? You certainly can freeze it. As soon as you pull the loaf out of the oven, let it cool for half an hour, and then tightly wrap the warm loaf in saran wrap, and then put it in a zip-lock bag for up to 3 months. Wrapping and freezing it while its still a little warm will lock in moisture preventing it from drying out. To thaw; pull it out of the freezer and thaw it out slowly in the refrigerator.
• can I use something other than a loaf pan? Yes, you can also make this in a 9” round cake pan.

Recipe notes

• You can use either fresh or frozen blueberries.
• when it comes to greasing the pan, I usually always grease with shortening instead of butter as shortening is 100% fat and flavourless, so I don’t get any unwanted added flavours into my baking.
• When Glazing the loaf, place a piece of parchment paper underneath your cooling rack to catch any drips for easy clean up.
• To make ahead of time, wrap the unglazed loaf tightly with saran wrap and store at room temperature. Make the glaze just before serving.