Lemon Blueberry Loaf with Lemon Icing Recipe
This Lemon Blueberry Loaf is a moist, flavorful cake bursting with fresh lemon zest and juicy blueberries, topped with a tangy lemon glaze and a buttery crumble. Perfect for breakfast, brunch, or a sweet snack, this loaf combines zesty citrus and sweet berries with a tender crumb and a delightful crunchy topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crumble Topping
- 2 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1/3 cup (43g) all purpose flour
- Tiny pinch of kosher salt
Loaf Batter
- 1 cup (200g) granulated sugar
- 2 tbsp fresh lemon zest (about 2 lemons)
- 1 1/2 cups (195g) all purpose flour, plus 1 tbsp for blueberries
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 cup (60g) milk, room temperature
- 1 1/2 cups (215g) fresh blueberries, plus a handful for topping
Lemon Icing
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
- Make the Crumble: Mix together the melted butter, granulated sugar, flour, and a tiny pinch of kosher salt in a small bowl until crumbly. Place in the refrigerator to chill while preparing the batter.
- Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 1lb loaf pan (8.5×4.5 inches) and line all sides with parchment paper for easy removal.
- Release Lemon Flavor: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and fresh lemon zest. Rub them together with your fingers to intensify the lemon aroma and flavor.
- Mix Dry Ingredients: Add the 1 1/2 cups all-purpose flour, baking powder, and salt to the lemon sugar mixture. Mix to combine evenly.
- Add Butter Gradually: With the mixer on medium-low speed, add the softened butter one tablespoon at a time. Continue mixing until the mixture turns crumbly and no lumps of butter are visible.
- Incorporate Wet Ingredients: Scrape down the bowl. Mix in the vanilla extract, then add eggs one at a time, mixing well after each addition. Add the fresh lemon juice followed by the milk and mix until fully combined.
- Prepare Blueberries: Rinse blueberries and remove any stems. Toss them gently with 1 tablespoon of flour to coat each berry, which helps prevent them from sinking during baking.
- Fold in Blueberries: Gently fold the floured blueberries into the batter just enough to distribute evenly without breaking the berries.
- Assemble the Loaf: Pour the batter into the prepared loaf pan and spread evenly. Top the batter with a handful of extra blueberries, then sprinkle the chilled crumble topping evenly over the berries.
- Bake: Bake in the preheated oven for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The loaf should have golden edges and a puffed center.
- Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan on a wire rack for about 45 minutes at room temperature.
- Make Lemon Icing: Whisk together powdered sugar, milk or cream, and fresh lemon juice until the mixture achieves a thick, glue-like consistency. Adjust thickness by adding more liquid or sugar as needed.
- Glaze the Loaf: Carefully lift the cooled loaf out of the pan. Drizzle the lemon icing evenly over the top.
- Serve: Slice the lemon blueberry loaf and enjoy as a delicious, zesty treat.
Notes
- Using room temperature ingredients helps achieve a smooth batter and even bake.
- Coating the blueberries in flour prevents them from sinking to the bottom of the loaf.
- Line the loaf pan with parchment paper on all sides for easy removal.
- Adjust icing consistency by adding more powdered sugar if too thin, or a bit more milk if too thick.
- The loaf stays fresh refrigerated for up to 3 days and can be wrapped and frozen for up to 1 month.
