🍋Lemon and fruity recipes are perfect for summer, providing a light and zesty flavor.
🍞The recipe is super easy, making it suitable for both beginner and experienced bakers.
🫐You can use fresh or frozen blueberries for the recipe, just make sure to defrost and drain them if using frozen.
🥚The addition of eggs and milk gives the loaf a rich and moist texture.
🍋🍮The lemon glaze adds the perfect tangy and sweet finish to the loaf.
Can I use frozen blueberries instead of fresh?
—Yes, you can use frozen blueberries. Just make sure to defrost them well ahead of time and drain any excess water.
Can I make this recipe without a mixer?
—Definitely! You can use a hand mixer or even mix by hand if you prefer.
How long does the loaf need to bake?
—The loaf needs to bake for about 55 to 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Can I replace the butter with a dairy-free alternative?
—Yes, you can use a dairy-free butter alternative in this recipe.
How do I store the loaf?
—Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
00:00In this video, learn how to make a delicious lemon blueberry loaf that's perfect for spring.
01:30Gather the ingredients needed for the recipe, including all-purpose flour, baking powder, lemon zest, fresh blueberries, unsalted butter, sugar, eggs, vanilla extract, and milk.
05:00Mix the dry ingredients together, then beat the butter and sugar until fluffy. Add the eggs and vanilla extract, then alternate adding the flour mixture and milk until well combined.
08:30Gently fold in the blueberries, pour the batter into a greased loaf pan, and smooth the top. Bake in a preheated oven at 350 degrees Fahrenheit for 55 to 65 minutes.
10:30Make the lemon glaze by combining sugar and lemon juice. Drizzle the glaze over the cooled loaf and serve.
