Blueberry Lemon Loaf
Blueberries and lemons are a magical combination and this loaf brings the two together in perfect harmony.
Blueberry Lemon Loaf
Special Note: The magic in this recipe is created when the sugar and lemon juice are rubbed together between your fingers, saturating the fragrant lemon flavour into the sugar.
Ingredients:
1 1/2c all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 c sugar
2 tbsp lemon zest
3/4c buttermilk
1/2c vegetable or coconut oil
2 large eggs slightly beaten
1 tsp vanilla extract
1 tbsp lemon juice
1 c fresh or frozen blueberries
For the Glaze:
1 c powdered sugar (icing sugar)
2 tbsp fresh lemon juice
Instructions:
Preheat oven to 350 degrees F. Grease a 8 1/2” X 4 1/2” loaf pan and set aside. Or, use a silicone loaf pan as I did and show in the above pictures.
In a large bowl, whisk together the flour, salt and baking powder.
In a small bowl, combine the sugar and the lemon zest. Rub together with your fingers until fragrant.
Whisk into the flour mixture and set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined.
Gently stir in the blueberries.
Pour batter into prepared loaf pan. Pound on the counter so the loaf batter is evenly set in the pan.
Bake for 60-70 minutes, or until bamboo skewer comes out clean. If the loaf isn’t done and the top is over browning, drape a piece of aluminum foil over the top and finish baking until the bamboo skewer comes out clean.
Place the loaf on a cooling rack and cool for 15 minutes.
Loosen the sides of the loaf with a knife. Carefully remove loaf from the pan. Let cool completely on a wire rack.
While the loaf is cooling, make the lemon glaze. In a small bowl, whisk together icing sugar and lemon juice. Poke holes with a fork in the cooled loaf and then drizzle the glaze over the loaf.
Cut into slices and serve.
Equally yummy stored in and the served cooled from the fridge.
