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Lemon and Blueberry Loaf

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A light and tender lemon and blueberry loaf with juicy berries throughout and a tangy lemon glaze soaked into every slice, perfect for tea time or dessert.

Ingredients

150 g butter, melted

1 cup sugar

1 tablespoon lemon zest

1/2 cup lemon juice

2 eggs, whisked

2 cups plain flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup blueberries

1 cup icing sugar

2 tablespoons lemon juice (for glaze)

1 teaspoon lemon zest (for glaze)

1–2 teaspoons boiling water

Instructions

  1. Preheat the oven to 170°C fan bake and line a 24 x 13 cm loaf tin with baking paper.
  2. In a large bowl, mix the melted butter and sugar until combined.
  3. Add the lemon juice and lemon zest and stir well.
  4. Pour in the whisked eggs and mix until smooth.
  5. Sift in the flour, baking powder, and baking soda and gently fold until just combined.
  6. Pour one-third of the batter into the loaf tin and scatter over half of the blueberries.
  7. Add another third of the batter and the remaining blueberries.
  8. Top with the final third of the batter and smooth the surface.
  9. Bake for 50–60 minutes, until a skewer inserted into the center comes out clean.
  10. Allow the loaf to cool completely in the tin.
  11. For the glaze, mix icing sugar, lemon juice, and lemon zest, adding boiling water gradually until drizzle consistency.
  12. Drizzle the glaze over the cooled loaf, let set, then slice and serve.

Notes

Do not overmix the batter to keep the loaf light.

Frozen blueberries can be used straight from the freezer.

Layering batter and berries helps prevent sinking.

The loaf freezes well without glaze.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-and-blueberry-loaf/