Lemon Blueberry Loaf
Lemon Blueberry Loaf
300kcal
Ingredients
- 1/3 cup melted butter
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon zest
- 1/2 cup chopped walnuts optional
- 1 cup fresh or frozen blueberries
- 4 tablespoons lemon juice (for glaze)
- 2 tablespoon butter, melted (for glaze)
- 2 cups confectioners sugar (for glaze)
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, beat together the melted butter, 1 cup sugar, lemon juice and eggs until combined.
- In a separate bowl, combine the flour, baking powder, and salt.
- Stir the dry ingredients into the egg mixture alternately with the milk until just combined.
- Fold in the grated lemon zest, chopped walnuts (if using), and blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake at 350°F for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly in the pan.
- For the glaze: combine lemon juice, melted butter and confectioners’ sugar; mix well to a pourable consistency.
- Drizzle the glaze over the warm loaf. Let set before slicing.
Nutrition
Calories300kcalCarbohydrates42gProtein4gFat14gSaturated Fat6gCholesterol55mgSodium300mgPotassium160mgFiber2gSugar25gVitamin A300IUVitamin C6mgCalcium60mgIron1.2mg
Notes
This glaze recipe is doubled from the original. If using frozen blueberries, toss them in a little flour to help prevent them from sinking.
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