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This lemon blueberry loaf is soft and delicate. Offering the perfect light dessert for those hot summer evenings.
Lemon Blueberry Loaf
Our family loves a sweet treat after our dinner. You will usually find us heading out for ice cream any day of the week to curb our sweet cravings. This lemon blueberry loaf is the perfect recipe to pair with a scoop of vanilla ice cream or just as it is.
We went blueberry pick a few weeks ago (check out my Instagram stories) and after canning most of the blueberries we still have a bowl leftover. So before they started to turn I decided to bake a summery lemon blueberry loaf.
The steps are quick and easy, and you probably have most of the ingredients already in your home!
How to make a lemon blueberry loaf?
- Preheat your oven to 375 degrees F.
- In a medium mixing bowl, whisk melted butter, sugar, lemon juice and eggs.
- In a separate medium sized bowl, mix together the flour, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture alternately with the Greek yogurt, remembering to stir gently.
- Once mixed, fold in the lemon zest and blueberries, being mindful to not over mix.
- Pour into a well greased 8 x 4 inch loaf pan. Bake at 375 F for 20 minutes. After 20 minutes, turn the oven down to 350 F. Bake for and additional 30 to 40 minutes or until the loaf is golden around the edges.
- Let the loaf cool in the pan for 10 minutes. Then remove to a wire rack.
- Combine about 3/4 cup powdered sugar and 2 tablespoons lemon juice to form a glaze. Drizzle the loaf while it is still warm.
Enjoy!
Lemon Blueberry Loaf
Ingredients
- 1/3 cup butter melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs at room temperature
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain greek yogurt
- 1 3/4 tablespoons lemon zest
- 1 cup blueberries fresh or frozen
- 3/4 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375 degrees F.
- In a medium mixing bowl, whisk melted butter, sugar, lemon juice, and eggs.
- In a separate medium-sized bowl, mix together the flour, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture alternately with the Greek yogurt, remembering to stir gently.
- Once mixed, fold in the lemon zest and blueberries, being mindful to not over mix.
- Pour into a well-greased 8 x 4-inch loaf pan. Bake at 375 F for 20 minutes. After 20 minutes, turn the oven down to 350 F. Bake for an additional 30 to 40 minutes or until the loaf is golden around the edges.
- Let the loaf cool in the pan for 10 minutes. Then remove to a wire rack.
- Combine about 3/4 cup powdered sugar and 2 tablespoons lemon juice to form a glaze. Drizzle the loaf while it is still warm.
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Lemon Blueberry Loaf
7/26/21
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