Blueberry Lemon Loaf
zesty
Blueberry Lemon Loaf
This lemon loaf tastes just like the one from Starbucks. Back when I used to go there (I don’t anymore), I’d always get a venti iced vanilla latte with a lemon loaf. These mini lemon loaves are such a sweet treat for breakfast, but I wanted to make them a little “healthy” by adding blueberries—mostly to convince myself (and my parents) that we got some fruit in for the day. Hope you guys like them!
Recipe
Makes 8 mini loaves or 1 big loaf
Ingredients
Loaf:
3 cups flour
3 tsp baking powder
2 Tbsp lemon zest
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
2 tsp vanilla extract
¼ cup lemon juice (about 1–2 lemons)
1 cup milk
1 cup blueberries
Lemon Glaze:
2 cups powdered sugar, sifted
¼ cup lemon juice
2 Tbsp milk
Directions
Preheat oven to 350°F. Grease mini loaf pans.
In a large bowl, cream together the butter and sugar until pale and fluffy, about 5 minutes
In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt.
In a small bowl, toss the blueberries with a spoonful of the flour mixture (this helps keep them from sinking).
Once the butter and sugar are light and fluffy, turn the mixer to low and add the eggs one at a time. Then mix in the vanilla extract and lemon juice until combined.
Alternate adding the flour mixture and milk to the butter mixture in increments, mixing until just incorporated.
Gently fold in the blueberries.
Scoop the batter into the prepared mini loaf pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaves cool in the pan.
For the glaze:
In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and lump-free.
Once the mini loaves are completely cooled, pour the glaze on top and let it set before eating.
Enjoy!
Storage: For longer shelf life, keep them wrapped in an airtight container in the fridge. They stay fresh for up to 4–5 days.