Blueberry Lemon Loaf

Hannah

Apr 1

HAPPY BIRTHDAY TO ME!

I made it to 27, phew! Looks good from here. For my birthday I am soaking in the relaxation, but also the excitement of getting my own KitchenAid! I was so excited when my mom shared she would be getting me my own for my birthday. To celebrate my amazing gift, I broke in my mixer with this delicious & moist Blueberry Lemon Loaf by Glorious Treats. This bread is the perfect transition into spring baking, it's tangy, it's sweet, and I could eat it all day!

Ingredients

1 1/2 Cups All Purpose Flour
1 TSP Baking Powder
1 TSP Salt
1/3 Cup Unsalted Butter, melted
1 Cup Sugar
2 Eggs
1/2 TSP Vanilla Extract
2 TSP Grated Lemon Zest
2 TSBP Lemon Juice
1/2 Cup Milk
1 Cup Blueberries, I like using fresh but you can always use frozen
1 TBSP All Purpose Flour

Glaze:

2 TSBP Butter, melted
1/2 Cup Powdered Sugar
2 TSBP Lemon Juice
1/2 TSP Vanilla Extract

Let's Get Baking

Preheat the oven to 350F and line a loaf pan with parchment paper, or grease lightly

In a medium bowl, sift together the flour + baking powder + salt and set aside.

In the mixing bowl, whisk together the melted butter + sugar + vanilla + lemon zest + lemon juice. Whisk until creamy.

With the mixer on slow, add in the flour mixture and milk, alternating until they are both incorporated.

Rinse the blueberries and toss with the 1 TBSP of flour, this will ensure that the blueberries don't sink to the bottom of the batter while baking. Add to the batter and gently incorporate by hand.

Pour the batter into the prepared pan and place it on the top rack. Bake for about 55-65 minutes, I only needed 58 minutes. Check doneness by inserting a toothpick until it comes out clean. Allow the load to cool for about 30 minutes.

Combine all the ingredients in the glaze and pour over the loaf after it has cooled. Let the glaze set for a few minutes before serving.

I hope you enjoy this DELICIOUS transition into spring!

Made with Love,

Hannah

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