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Lemon Blueberry Loaf with a Lemon Glaze

This loaf is oh so good with bursts of blueberries and tart lemon flavour; it's the perfect afternoon tea time treat.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, lemon, loaf, loaf cake, tart
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Marilia Yaldo

Ingredients

  • 1 cup of granulated sugar
  • 2 large eggs at room temp.
  • ½ cup of canola or vegetable oil
  • ½ cup of milk
  • 1 tsp of vanilla extract
  • 2-3 tbsp of lemon juice and zest depending on how tart you like it,
  • 1½ cup of All-purpose flour
  • 1 tsp of baking powder
  • 1 tsp of salt
  • 1 cup of fresh blueberries tossed in ¼ cup of flour prevents blueberries from sinking to bottom.

For Lemon Glaze

  • 1 cup of powder sugar
  • 1 tbsp of lemon juice
  • 1-2 tbsp of milk enough to thin out glaze but not too much.

Instructions

  • Preheat your oven to 350°F and line a 9x5 loaf pan with parchment paper and set aside.
  • In a large bowl whisk together flour, baking powder and salt and set aside.
  • With mixer or whisk mix together sugar, eggs, oil and milk for about 5 mins.
  • Add in the vanilla, lemon juice and zest and mix for another minute.
  • Take your bowl of dry ingredients and mix until just combined.
    Gently fold in your blueberries until combined.
  • Pour your batter into prepared pan and bake for 50-60 minutes until inserted toothpick comes out with few crumbs.
  • Let cool in pan for 10-15 mins before removing and transferring to cooling rack to continue cooling.

For Lemon Glaze

  • Whisk together powdered sugar, lemon juice and milk until a smooth consistency. Add more milk or sugar depending on how thick or thin you prefer.
    I lean more towards a thicker but pourable glaze.
  • Once loaf cooled pour glaze over top.

Notes

This loaf keeps well covered on counter for up to 3 days or in fridge for a up to a week.  You may also freeze entire loaf for up to 2 months with out the glaze though; or wrap and freeze individual slices and place in ziplock bag.  Again if you freeze don't add the glaze make glaze just before serving or you can omit it completely.
Remember not to over mix once you add in the dry ingredients.
Also oven temperatures do vary so just check for doneness using a toothpick.  It should come out with few crumbs on it.