Lemon Blueberry Loaf

Here’s a delicious recipe for a Lemon Blueberry Loaf:Ingredients:

• For the loaf:
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/2 cup (120ml) milk
  • 1 and 1/2 cups (225g) fresh blueberries
• For the lemon glaze:
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven and prepare the pan:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to lift the loaf out easily after baking.
2. Mix the dry ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Prepare the batter:
   • In a large bowl, using an electric mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until light and fluffy, about 2 minutes.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and lemon zest.
4. Combine wet and dry ingredients:
   • On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Do not overmix.
5. Add the blueberries:
   • In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf.
   • Gently fold the blueberries into the batter.
6. Bake the loaf:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
   • If the top of the loaf starts to brown too quickly, cover it loosely with aluminum foil.
7. Cool the loaf:
   • Allow the loaf to cool in the pan for about 10 minutes.
   • Use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely.
8. Make the lemon glaze:
   • In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a thick but pourable consistency.
9. Glaze the loaf:
   • Once the loaf is completely cool, drizzle the lemon glaze over the top.
10. Serve:
    • Slice and enjoy your Lemon Blueberry Loaf!

Tips:

• Make sure your ingredients, especially the butter and eggs, are at room temperature for the best results.
• You can use frozen blueberries if fresh are not available. Do not thaw them before adding to the batter.

Enjoy your homemade Lemon Blueberry Loaf