Delicious Lemon Blueberry Loaf Cake Recipe :- Loaded with tangy lemon flavor and full of juicy blueberries, this loaf of bread is incredibly soft! This loaf cake is AMAZING! It has a drizzle of lemon icing and a lovely crumble layer on top.
Delicious Lemon Blueberry Loaf Cake Recipe
This loaf of lemon-blueberry bread genuinely befits a bakery! It has a tight crumb and is incredibly moist and delicate. Each bite simply melts in your tongue. Not only is the batter made entirely of pure lemon zest and juice (no fake flavors here), but each slice is also stuffed with of juicy blueberries! This blueberry loaf is every bit as delicious as it looks, with a sweet crumble layer and a drizzle of lemon icing on top.
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Ingredients
- 2 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1/3 cup (43g) all purpose flour
- Tiny pinch of kosher salt
Lemon Blueberry Loaf
- 1 cup (200g) granulated sugar
- 2 tbsp fresh lemon zest (about 2 lemons)
- 1 1/2 cups (195g) all purpose flour, plus 1 tbsp for blueberries
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (185g) unsalted butter, room temp
- 1 tsp vanilla extract
- 3 large eggs, room temp
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 cup (60g) milk, room temp
- 1 1/2 cups (215g) fresh blueberries, plus a handful for topping
Lemon Icing
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
Crumble
In a small bowl, combine all of the ingredients.
While we prepare the batter, place in the refrigerator.
Lemon Blueberry Loaf
Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8.5 by 4.5-inch loaf pan with grease.
Add the sugar and zest to the bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer). To acquire even more lemon taste, rub the two together with your fingers.
Add the baking powder, salt, and flour now. Toss to blend.
One spoonful at a time, add the softened butter into the mixer set to medium-low speed.
Mix until there are no longer any visible butter lumps and the mixture is crumbly.
After scraping down the bowl, add the vanilla and then, one at a time, the eggs.
Next, whisk in the milk and lemon juice.
To ensure there are no unmixed ingredients at the bottom, remove the bowl from the mixer and scrape down the inside of the bowl.
Remove any stems from the blueberries and give them a quick water washing. Add a spoonful of flour and stir again. Every berry should have a layer of flour surrounding it after the flour adheres to the moist berries with ease.
Fold the berries lightly into the batter after tossing them in. To distribute equally, fold just enough.
Evenly distribute the batter in the loaf pan when it has been prepared. Place a layer of the cold crumble over top, then a few additional berries.
A toothpick inserted in the center should come out clean after baking for 50 minutes to an hour, with a few wet crumbs remaining. In addition, the loaf ought to look puffed up in the middle and golden around the edges.
Let the loaf cool at room temperature for approximately 45 minutes.
Lemon Icing
After the loaf cools, prepare the lemon frosting.
Mix all the ingredients with a whisk until a glue-like consistency is achieved. Add a little more liquid if it’s too thick. If it’s too liquid, stir in an additional tablespoon of sugar.
After removing the bread from the pan, cover it with icing.
Cut and enjoy now!
