Lemon Blueberry Loaf
This lemon blueberry loaf combines zesty lemon with juicy blueberries for a moist, bakery-quality treat. Topped with crumble and lemon icing, it's the best lemon loaf with blueberries you'll make.
Ingredients
- 2 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- 1/3 cup all-purpose flour 43g
- Pinch kosher salt
- 1 cup granulated sugar 200g
- 2 tbsp fresh lemon zest (from 2 lemons)
- 1 1/2 cups all-purpose flour plus 1 tbsp for blueberries, 195g
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter at room temperature, 168g
- 1 tsp vanilla extract
- 3 large eggs at room temperature
- 2 tbsp fresh lemon juice (from 1 lemon)
- 1/4 cup milk at room temperature, 60g
- 1 1/2 cups fresh blueberries plus extra for topping, 215g
- 1/2 cup powdered sugar 55g
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
- Start with the crumble topping. Combine melted butter, sugar, flour, and salt in a small bowl. Chill in the refrigerator until ready to use.
- Preheat your oven to 350°F (175°C) and line a 1-lb loaf pan with parchment paper, greasing the sides well.
- In a stand mixer, mix sugar and lemon zest, rubbing them together with your fingers to release aromatic oils.
- Add in flour, baking powder, and salt. With the mixer on low speed, add butter, one tablespoon at a time, until crumbly.
- Scrape down the sides of the bowl, then mix in vanilla extract and eggs one at a time. Blend in the lemon juice and milk until smooth.
- Toss blueberries in flour to coat, then gently fold them into the batter until evenly distributed.
- Transfer batter to the prepared loaf pan and sprinkle extra blueberries on top before adding the chilled crumble.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool for 45 minutes before removing from pan.
- For the icing, whisk powdered sugar, milk, and lemon juice to a drizzleable consistency. Pour over cooled loaf.
- Slice and enjoy!