Lemon Blueberry Loaf
This lemon blueberry loaf is delightfully tender and packed with fresh blueberries and zesty lemon. It's topped with a sweet crumble layer and a lemon icing drizzle.
Ingredients
Crumble Topping
- 2 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- 1/3 cup all purpose flour
- tiny pinch kosher salt
Loaf
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest about 2 lemons
- 1 1/2 cups all purpose flour plus 1 tbsp for blueberries
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter room temp
- 1 tsp vanilla extract
- 3 large eggs room temp
- 2 tbsp fresh lemon juice about 1 lemon
- 1/4 cup milk room temp
- 1 1/2 cups fresh blueberries plus a handful for topping
Icing
- 1/2 cup powdered sugar
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
Crumble Topping
- Mix melted butter, sugar, flour, and salt until crumbly; set aside.2 tbsp unsalted butter, 3 tbsp granulated sugar, 1/3 cup all purpose flour, tiny pinch kosher salt
Loaf
- Beat butter and sugar until fluffy. Add eggs one at a time. Mix in lemon juice, zest, vanilla, and milk.1 tsp baking powder, 3/4 cup unsalted butter, 1 tsp vanilla extract, 2 tbsp fresh lemon juice, 3 large eggs, 1/4 cup milk
- Combine flour, baking powder, and salt; gradually add to the wet mixture.2 tbsp fresh lemon zest, 1 1/2 cups all purpose flour, 1/4 tsp kosher salt
- Fold in blueberries, pour into pan, top with crumble and reserved blueberries.1/4 cup milk
Icing
- Mix powdered sugar, milk, and lemon juice for icing.1 1/2 cups fresh blueberries, 1/2 cup powdered sugar
Notes
This lemon blueberry loaf is tender and loaded with flavor.
Topped with a layer of crumble and lemon icing drizzle, it's truly next level.