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Lemon Blueberry Loaf

A moist, delicious, lemony quick bread loaded with freshly picked blueberries!
Course: Bread, Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

LEMON BLUEBERRY LOAF:

  • 1/3 c. butter softened
  • 1 c. granulated sugar
  • 3 T. lemon juice
  • 2 lg. eggs
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. milk
  • 2 T. lemon zest
  • 1 c. fresh or frozen blueberries

GLAZE:

  • 2 T. lemon juice
  • 1 T. butter melted
  • 1 c. confectioner's sugar

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan; set aside.
  • LEMON BLUEBERRY LOAF: In a mixing bowl, beat together butter, sugar, lemon juice, and eggs until creamy and smooth.
  • In a separate bowl, combine flour, baking powder, and salt. Add flour mixture into egg mixture alternately with milk; beat until just combined. Fold in lemon zest and blueberries.
  • Pour batter into the prepared loaf pan. Bake for 55-65 minutes or until bread springs back to the touch. Cool for 5-10 minutes in the pan, then remove the loaf from the pan to a cooling rack to cool completely.
  • GLAZE: Beat all ingredients together until smooth. Spread over the loaf and devour!
  • Store leftovers in an airtight container in the refrigerator.