Lemon Blueberry Loaf
Any time is a good time for cake, right? This
lemon blueberry loaf
is the perfect thing to bake when you’ve just got to have something bright, sweet, and utterly refreshing!
9x5 loaf pan
plus 2 teaspoons, divided
whole wheat flour
zest of 1 lemon
plus more for garnish (optional)
Preheat oven to 350°F. Butter a 9x5 loaf pan and line with parchment paper (see note).
Add ½ Tablespoon lemon juice to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
Meanwhile, in a medium bowl, whisk together 1 cup all purpose flour, whole wheat flour, and baking powder.
Beat sugar and lemon zest for 30 seconds. Add butter and beat (using whisk attachment) for 3 minutes or until fluffy.
Add eggs, one at a time, beating until well mixed. Add 2 Tablespoons of lemon juice.
Mix ⅓ of the flour mixture into butter mixture (on low or by hand). Add ½ of milk mixture (from step 2), remaining flour, and remaining milk mixture. Do not overmix.
Toss blueberries with 2 teaspoons of flour. Fold half of blueberries into the batter and add half of the batter to the loaf pan.
Sprinkle batter in the loaf pan with remaining blueberries and top with remaining batter.
Bake for 60-70 minutes, or until a toothpick comes out clean.
Cool for 10 minutes. Turn loaf onto a rack and remove parchment paper. Cool completely.
In a small bowl, whisk together powdered sugar and 1 Tablespoon of lemon juice. If needed, add ¼ teaspoon of water at a time (if needed) to reach desired consistency.
Drizzle glaze on top of loaf and allow to set. Garnish with blueberries if desired.
Lemon Blueberry Loaf https://ourzestylife.com/lemon-blueberry-bread/