Lemon Blueberry Spring Loaf
This bright loaf cake features juicy blueberries and fresh lemon zest for a moist, tangy treat ideal for brunch, tea time, or light dessert.
Equipment
- 1 loaf pan standard size, greased and lined with parchment
- 2 mixing bowls medium size
- 1 whisk
- 1 wire rack
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries tossed in 1 tablespoon flour
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ cup melted butter or neutral oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup powdered sugar for optional glaze
- 1 –2 tablespoons lemon juice for optional glaze
Instructions
- Preheat oven to 350°F (175°C) and prepare a loaf pan by greasing and lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk eggs and sugar until light and slightly fluffy.
- Add milk, melted butter (or oil), lemon juice, and lemon zest to the egg mixture and mix well.
- Gradually add the dry ingredients into the wet ingredients and stir gently until just combined, avoiding overmixing.
- Carefully fold the floured blueberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For an optional lemon glaze, mix powdered sugar with lemon juice and drizzle over the cooled loaf.
Notes
- Toss blueberries in flour to prevent sinking.
- Use fresh lemon juice for the best flavor.
- Store covered at room temperature up to 2 days or refrigerate up to 5 days.
- Optional glaze adds extra sweetness and shine.