Blueberry Lemon Loaf

This delicious Blueberry Lemon Loaf is packed full of lemon zest and warm gooey blueberries, topped with a sweet lemon glaze. It's sure to be a hit with everyone in your home!

I first came across this recipe on Berries Recipes, and it did not disappoint. The first time I made this, I had never really made anything like it. I just had too many blueberries and I was frustrated with myself for letting them go to waste. I thought, there has to be a way to use these, that I can enjoy and that doesn't cost me much more money. Just like that, I stumbled upon this recipe. It even has my 9-year-olds stamp of approval, so it must be good, right? Let's jump right into it.

You will need:

• 1 1/2 cup All-Purpose Flour

• 1 cup Granulated Sugar

• 1 cup Fresh Blueberries

• 1 tbsp of lemon zest

• 4 tbsp of lemon juice

• 1/2 cup plain Greek Yogurt

• 1/2 cup Unsalted butter

• 2 Eggs

• 1 tsp Baking Powder

• 1/4 tsp Salt

• 1 cup Powdered Sugar

You will need room temperature eggs and 1/2 cup of unsalted butter room temperature. I would set the butter out on your oven as it is preheating to 350°.

First, you will sift 1 1/2 cups all purpose flour, 1 tsp baking powder and 1/4 tsp salt into a bowl. Set aside.

In a separate bowl cream 1 cup of granulated sugar and 1/2 cup of room temperature butter together. Add the 2 eggs one at a time, make sure to incorporate each egg in between.

Stir in 1 tbsp of lemon zest; for me this ended up being one whole lemon. Add 2 tbsp lemon juice; I added slightly more, I have made it before and I wanted it a little lemon heavy.

For this next part we are going to take turns adding in those dry ingredients from earlier and 1/2 cup of plain Greek Yogurt, you want to make sure you start AND end with dry.

Once fully incorporated, take 1 cup of blueberries and toss with 1 tbsp of flour, this prevents sticking. Then gently fold the blueberries into the batter.

Place batter in a greased loaf pan. Note: I think my mistake here was being so used to using spray to grease pans, because it resulted in a little more brown than desired crust in the end. Next time, I will be using unsalted butter to grease

Place in the oven at 350° for 50-60 minutes. When done allow to cool a little before placing on a cooling rack. While cooling, prepare the icing. Combine 1 cup of powdered sugar and 2 tbsp of lemon juice. When the Blueberry Lemon Loaf is cooled enough, pour on top. Enjoy!

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Recipe Card

• 1 1/2 cup All-Purpose Flour

• 1 cup Granulated Sugar

• 1 cup Fresh Blueberries

• 1 tbsp of lemon zest

• 2 tbsp of lemon juice

• 1/2 cup plain Greek yogurt

• 1/2 cup unsalted butter

• 2 Eggs

• 1 tsp Baking Powder

• 1/4 tsp Salt

Icing:

• 1 cup powdered Sugar

• 2 tbsp lemon juice

1. Preheat oven to 350°

2. Sift flour, baking powder and salt together into a bowl. Set aside.

3. In another bowl cream together, granulated sugar and room temperature butter until light.

4. Add eggs one at a time, making sure to incorporate each well before adding the next.

5. Stir in lemon zest and lemon juice.

6. Gradually add dry ingredients to wet. Alternating with Greek Yogurt. Starting with dry and ending with dry.

7. Toss the blueberries in 1 tbsp of flour, to prevent sticking.

8. Gently fold the blueberries into the wet mixture.

9. Add batter to a greased loaf pan. Bake for 50-60 minutes.

10. When finished allow loaf to cool while making icing. Add powdered sugar and lemon juice to bowl and mix well. When loaf is cooled add on top.

Note, I normally pull this out of the loaf pan and do this step on a baking sheet and a wire rack. To each his own; you do it how you want to. That's the point of cooking right?