Forget dry, crumbly loaves—this is the recipe that will ruin all others for you. This Blueberry Lemon Loaf is the perfect balance of sweet and tart, with a soft, velvety texture and a stunning golden crust. We’re talking about a thick, luscious lemon glaze that drips down the sides, sealing in all that moist goodness. If you’re looking for a show-stopping treat that looks like it came from a high-end café, you’ve found it.

Blueberry Lemon Loaf

Recipe by riehlfood.com

5.0 from 1 vote

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Cook Mode

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Ingredients

1 medium lemon
2 1/4 cups flour
1 1/2 t baking powder
3/4 t salt
1 1/2 cups plus 2 T sugar
3/4 cup butter
3 eggs
3/4 cup milk
1/4 cup blueberries (or more if desired)

Directions

Preheat oven to 350. Grease 9 x 5 loaf pan.
Grate 1 T lemon zest and squeeze 4 1/2 t lemon juice.
In large bowl, mix flour, baking powder, salt, and 1 1/2 cups sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in lemon zest.
In small bowl beat eggs slightly; stir in milk. Stir egg mixture into flour mixture just until flour is moistened. Fold in blueberries. Spoon mixture evenly into pan.
Bake 1 hour and 15 mins or until toothpick inserted in center comes out clean.
Cool in pan on rack 10 minutes; remove from pan.
In 1-quart saucepan over medium high heat, heat lemon juice and 2 T sugar to boiling.
Cook, stirring frequently, until mixture thickens slightly, about 5 minutes.
With pastry brush, brush sugar mixture evenly over top of bread.
Finish cooling bread on wire rack.

Blueberry Lemon Loaf