Savor a moist blueberry lemon loaf topped with a rich, thick glaze. Perfect for dessert or brunch, this sweet treat is a must-try!
Ingredients
Scale
1 ½ cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 cup of granulated sugar
½ cup of unsalted butter, softened
2 large eggs
½ cup of plain yogurt
Zest of 1 lemon
1 tablespoon of fresh lemon juice
1 ½ cups of fresh blueberries
Instructions
Preheat your oven to 350°F (175°C).
Prepare a 9×5-inch loaf pan by greasing it lightly or lining it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a larger mixing bowl, cream the butter and sugar until pale and fluffy (about 2-3 minutes).
Add the eggs, yogurt, and lemon juice one at a time and mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the blueberries gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This Blueberry Lemon Loaf isn’t just a treat; it’s an experience. Perfect for busy mornings, it tastes like something straight out of a bakery—but you made it right at home!
