Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- For the glaze: 1/2 cup powdered sugar, 1–2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat butter and eggs until light. Add milk, lemon juice, zest, and vanilla; mix well.
- Gradually fold wet mixture into dry ingredients until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan. Bake 55–65 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth. Drizzle over cooled loaf.
Notes
- For extra moisture, add 1/4 cup Greek yogurt or sour cream.
- Freeze slices wrapped in plastic for up to 2 months.
- Use frozen blueberries—do not thaw—to prevent bleeding.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 165mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 46mg
