Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup (120ml) milk or yogurt
- 1 cup (150g) blueberries (fresh or frozen)
- 1 tbsp flour (for coating blueberries)
- Glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in lemon juice and zest.
- Alternate adding dry ingredients and milk until combined.
- Toss blueberries in flour and fold into batter.
- Bake 50–60 minutes until a toothpick comes out clean.
- Cool completely, then drizzle with lemon glaze.
Notes
- Coating blueberries prevents sinking.
- Do not overmix batter.
- Let loaf cool fully before glazing.
- Frozen blueberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian