Lemon Blueberry Loaf
Total Time
2 hours 5 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(51)
Ingredients
10-12 slices
- Crumble
- 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
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Preparation
Step 1
Crumble
Step 2
Mix together all of the ingredients in a small bowl.
Step 3
Place in the refrigerator while we make the batter.
Step 4
Lemon Blueberry Loaf
Step 5
Preheat the oven to 350F and grease and line all sides of a 1lb loaf pan (8.5×4.5″).
Step 6
In the bowl of a stand mixer with the paddle attachment (a hand mixer can also be used), add the sugar and zest. Using your fingers, rub the two together to release even more lemon flavor.
Step 7
Now add in the flour, baking powder, and salt. Mix to combine.
Step 8
With the mixer running on medium low speed, drop in the softened butter 1 tablespoon at a time.
Step 9
Mix until it turns crumbly but you can no longer see any lumps of butter.
Step 10
Scrape down the bowl and mix in the vanilla, followed by the eggs one at a time.
Step 11
Then mix in the lemon juice followed by the milk.
Step 12
Remove the bowl from the mixer and scrape down the bowl to make sure there’s no unmixed bits at the bottom.
Step 13
For the blueberries, pick out any stems and rinse with water. Then toss with 1 tablespoon of flour. The flour should easily stick to the wet berries, creating a coating of flour around each berry.
Step 14
Toss the berries into the batter and gently fold them in. Fold just enough to evenly distribute.
Step 15
Pour the batter into the prepped loaf pan and spread even. Top with a handful of extra berries, followed by a layer of the chilled crumble.
Step 16
Bake for 50 min – 1 hour or until a toothpick in the center comes out clean with a few moist crumbs. The loaf should also appear golden around the edges and puffed up in the center.
Step 17
Allow the loaf to cool for about 45 minutes at room temperature.
Step 18
Lemon Icing
Step 19
Once the loaf has cooled, make the lemon icing.
Step 20
Whisk together all of the ingredients until it turns into a glue-like consistency. If it’s too thick, mix in an extra bit of liquid. If it’s too fluid, mix in another spoonful of sugar.
Step 21
Lift the loaf out of the pan and drizzle with the icing.
Step 22
Now slice and enjoy!
Step 23
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Chef's notes
This loaf is inspired by the new blueberry lemon loaf at Costco but made with real ingredients, no artificial flavors.
The reverse creaming method is used for a tender and soft cake texture.
Tips on baking:
use a 1lb loaf pan for better rise, mix as little as possible for tenderness, measure flour accurately, and coat blueberries with flour to prevent sinking.
