Lemon Blueberry Bread Loaf (Print Version)
# Ingredients:
→ Batter
01 -
190 grams all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon salt
04 -
75 millilitres unsalted butter, melted
05 -
200 grams granulated sugar
06 -
2 large eggs
07 -
0.5 teaspoon vanilla extract
08 -
2 teaspoons fresh grated lemon zest
09 -
2 tablespoons fresh lemon juice
10 -
120 millilitres milk
→ Blueberries
11 -
150 grams fresh or frozen blueberries
12 -
1 tablespoon all-purpose flour
→ Lemon Glaze
13 -
2 tablespoons unsalted butter, melted
14 -
60 grams powdered sugar
15 -
2 tablespoons fresh lemon juice
16 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C. Line a 23 x 13 cm loaf pan with parchment paper or lightly grease with butter.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In the bowl of an electric mixer, blend melted butter, sugar, eggs, vanilla extract, lemon zest, and lemon juice until fully incorporated.
04 -
Gently add half of the flour mixture to the wet ingredients, followed by half of the milk. Repeat with remaining flour and milk. Mix only until just combined; do not overmix.
05 -
If using fresh blueberries, rinse and leave slightly damp. Toss blueberries with 1 tablespoon flour in a small bowl, coating evenly to prevent sinking during baking.
06 -
Add flour-coated blueberries to the batter and gently fold by hand until evenly distributed.
07 -
Transfer batter to the prepared pan and smooth the surface. Bake for 55–65 minutes or until a toothpick inserted into the centre comes out clean.
08 -
Allow the loaf to cool in the pan for approximately 30 minutes. Remove and set on a wire rack placed over a sheet to catch glaze drips.
09 -
Whisk together melted butter, powdered sugar, fresh lemon juice, and vanilla extract until smooth.
10 -
Pour glaze evenly over the cooled loaf. Allow to set for several minutes before slicing and serving.
# Notes:
01 -
For best texture, wrap the cooled loaf in plastic wrap and store at room temperature without glazing if baking a day ahead. Glaze just before serving.