Lemon Blueberry Loaf
Moist lemon blueberry loaf with fresh citrus flavor.
Ingredients
Crumble Topping
- 2 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- ⅓ cup all-purpose flour
- Tiny pinch kosher salt
Lemon Blueberry Loaf
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest about 2 lemons
- 1½ cups all-purpose flour plus 1 tablespoon for blueberries
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 tablespoons fresh lemon juice
- ¼ cup milk room temperature
- 1½ cups fresh blueberries plus extra for topping
Lemon Icing
- ½ cup powdered sugar
- ½ tablespoon milk or cream
- ½ tablespoon fresh lemon juice
Instructions
Make the Crumble
- Mix melted butter, sugar, flour, and salt in a small bowl until crumbly.
- Refrigerate while preparing the batter.
Make the Lemon Blueberry Loaf
- Preheat oven to 350°F (175°C). Grease and line an 8.5×4.5-inch loaf pan.
- In a mixer bowl, combine sugar and lemon zest. Rub together with fingers to release oils.
- Add flour, baking powder, and salt. Mix briefly.
- With mixer on medium-low, add butter one tablespoon at a time until crumbly.
- Mix in vanilla, then eggs one at a time.
- Add lemon juice, then milk, mixing until smooth.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour batter into pan, top with extra blueberries and chilled crumble.
- Bake 50–60 minutes until golden and a toothpick comes out with a few moist crumbs.
- Cool in pan for 45 minutes.
Make the Lemon Icing
- Whisk powdered sugar, milk, and lemon juice until thick but pourable.
- Remove loaf from pan and drizzle icing over the top. Slice and serve.
Notes
Frozen blueberries can be used (do not thaw)