Blueberry Lemon Loaf (Printable Version)
# What You'll Need:
→ Batter
01 -
120 millilitres milk
02 -
2 tablespoons fresh lemon juice
03 -
2 teaspoons grated lemon rind
04 -
0.5 teaspoon vanilla extract
05 -
2 large eggs
06 -
200 grams white sugar
07 -
75 millilitres melted butter, unsalted
08 -
1 teaspoon salt
09 -
1 teaspoon baking powder
10 -
190 grams plain flour
→ Blueberries
11 -
1 tablespoon plain flour
12 -
150 grams blueberries, fresh or frozen
→ Lemon Glaze
13 -
0.5 teaspoon vanilla extract
14 -
2 tablespoons lemon juice
15 -
60 grams icing sugar
16 -
2 tablespoons melted butter
# How to Make It:
01 -
Drizzle that glaze all over the cooled loaf. Let it take a few minutes to set up before you slice and hand out pieces.
02 -
Stir together the melted butter with icing sugar, a little lemon juice and vanilla until super smooth.
03 -
Keep the loaf sitting in the pan to cool for about half an hour. Then pop it out and put it on a wire rack with something under to catch any glaze mess.
04 -
Pour your batter into that lined or greased loaf pan and make the top nice and even. Bake somewhere around 55 to 65 minutes, until a toothpick poked in the middle comes out clean.
05 -
Toss in your floured blueberries and gently fold them into the batter by hand, just so they're scattered throughout.
06 -
If you've got fresh berries, rinse ’em and don’t bother drying all the way. Drop them into a small bowl and toss with the plain flour so they don’t drop to the bottom while baking.
07 -
Add in half the flour mix to the wet stuff, then pour in half the milk. Do one more round and only mix until it’s all just blended. Don’t go overboard with the mixing.
08 -
In your mixer bowl, combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix well until it looks nice and smooth.
09 -
Grab a medium bowl, whisk your flour, baking powder, and salt so it’s all even. Set it aside for a sec.
10 -
Switch on the oven to 175°C. Line your loaf pan with parchment or dab some butter inside.
# Additional Tips:
01 -
If you're baking ahead, keep the cooled loaf wrapped up tight at room temp and skip the glaze until serving. That'll keep it tasting soft and fresh.