Blueberry Lemon Loaf

This delightful Blueberry Lemon Loaf combines the sweetness of fresh blueberries with the zesty brightness of lemon, creating a moist and flavorful treat. The traditional loaf cake is elevated with a hint of vanilla and a light lemon glaze, making it perfect for breakfast or as a sweet snack. This recipe is simple to follow and is a great option for those looking for a balanced dessert that is both comforting and refreshing.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Mix in the buttermilk, lemon zest, and lemon juice until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Fold in the blueberries gently to avoid crushing them.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Once baked, allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
11. For the glaze, mix the powdered sugar with the lemon juice until smooth, then drizzle over the cooled loaf.