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blueberry lemon loaf recipe
- Total Time: 80 minutes
- Yield: 10–12 servings 1x
- Diet: General
Description
This moist blueberry lemon loaf features a tender crumb packed with fresh berries and finished with a delicate lavender vanilla bean glaze, perfect for brunch or gifting.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/4 cup melted unsalted butter
- 1/4 cup vegetable oil
- 2 tablespoons lemon zest (from 2 large lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating berries)
- 2 cups powdered sugar, sifted
- 3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon finely ground dried lavender buds
- 1 teaspoon vanilla bean paste
Instructions
- Prep Oven and Pan: Preheat oven to 350°F (180°C). Prepare a 9×5 inch loaf pan by greasing and flouring or lining with parchment paper.
- Mix Dry Ingredients: Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
- Mix Wet Ingredients: In a separate medium bowl, combine room-temperature eggs, milk, melted butter, oil, lemon zest, lemon juice, and vanilla extract.
- Combine Batter and Berries: Gently fold the wet mixture into the dry ingredients until just combined; do not overmix. Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Bake Loaf: Pour batter into the prepared pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean. If browning too quickly, loosely tent with foil.
- Cool Loaf: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour) before glazing.
- Prepare Glaze: Whisk together sifted powdered sugar, lemon juice, ground lavender, and vanilla bean paste until smooth. Adjust consistency with water or more powdered sugar as needed.
- Glaze and Serve: Drizzle the glaze over the completely cooled loaf. Let the glaze set for at least 30 minutes before slicing and serving.
Notes
To achieve a tender texture and high rise, avoid overmixing the batter and use room-temperature ingredients. Flouring the berries helps prevent them from sinking to the bottom. Store the unglazed loaf in the freezer for up to 3 months; store leftover glazed slices at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 115 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 7 mg