Description
A moist lemon blueberry loaf topped with a tangy lemon glaze.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat butter and egg until smooth.
- Add buttermilk, lemon juice, and lemon zest to the butter mixture.
- Combine both mixtures until just blended.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before glazing.
- For the glaze, mix powdered sugar with lemon juice until smooth.
- Drizzle glaze over the cooled loaf.
Notes
- Store leftovers in an airtight container.
- Use frozen blueberries if fresh ones are unavailable.
- Adjust sweetness of glaze to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon blueberry loaf, lemon glaze, blueberry bread, lemon bread