Description
This zesty Lemon Blueberry Loaf is a moist, flavorful cake bursting with fresh lemon and juicy blueberries, topped with a buttery crumble and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or a delightful afternoon treat, this loaf combines the brightness of citrus with the sweetness of berries for a refreshing, homemade dessert.
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 (185g) unsalted butter, room temp
- 1 tsp vanilla extract
- 3 large eggs, room temp
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 cup (60g) milk, room temp
- 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 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 you prepare the batter.
- Prep the loaf pan: Preheat the oven to 350°F (175°C). Grease and line all sides of a 1lb loaf pan (8.5×4.5 inches) to ensure easy removal later.
- Combine sugar and lemon zest: In the bowl of a stand mixer fitted with the paddle attachment, add sugar and lemon zest. Rub together with your fingers to release and intensify the lemon flavor.
- Add dry ingredients: Add 1 1/2 cups flour, baking powder, and kosher salt to the sugar mixture. Mix until combined evenly.
- Incorporate butter: With the mixer on medium-low, gradually add softened butter one tablespoon at a time. Continue mixing until the mixture turns crumbly and there are no visible lumps of butter.
- Add wet ingredients: Scrape down the bowl. Mix in vanilla extract, then add eggs one at a time, mixing well after each. Follow by adding fresh lemon juice and milk, mixing until fully incorporated.
- Prepare blueberries: Rinse blueberries, remove any stems, and toss them with 1 tablespoon of flour to coat. This helps them distribute evenly and prevents sinking during baking.
- Fold in blueberries: Gently fold the coated blueberries into the batter just enough to distribute them evenly without breaking the berries.
- Assemble loaf: Pour the batter into the prepped loaf pan and spread it evenly. Top with a handful of extra blueberries and then sprinkle the chilled crumble topping evenly over the surface.
- Bake: Bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean or with a few moist crumbs. The loaf should be golden around the edges and puffed up in the center.
- Cool loaf: Allow the loaf to cool in the pan for about 45 minutes at room temperature before removing.
- Prepare lemon icing: Whisk together powdered sugar, milk or cream, and fresh lemon juice until the icing has a thick, glue-like consistency. Adjust the thickness with additional liquid or sugar if needed.
- Glaze and serve: Lift the loaf out of the pan, drizzle the lemon icing over the top, slice, and enjoy this bright, fruity treat.
Notes
- Ensure all wet ingredients like eggs, butter, and milk are at room temperature for better batter consistency.
- Coating blueberries with flour prevents them from sinking to the bottom of the loaf during baking.
- The crumble topping adds a delightful texture contrast to the soft crumb of the loaf.
- If the icing is too thin, add more powdered sugar; if too thick, add a few drops of lemon juice or milk to achieve the desired consistency.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
