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Blueberry Lemon Loaf
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Cooling Time
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
12
servings
Ingredients
▢
⅓
cup
butter
-
melted
▢
1
cup
sugar
▢
2
tablespoons
lemon juice
▢
2
large eggs
-
room temperature
▢
2
cups
all-purpose flour
-
scooped and leveled
▢
1
teaspoon
baking powder
▢
½
teaspoon
salt
▢
½
cup
whole milk
▢
1
cup
fresh or frozen blueberries
▢
½
cup
chopped walnuts nuts
▢
1
tablespoons
grated lemon zest
Crumble
▢
¼
cup
all-purpose flour
▢
¼
cup
sugar
▢
1
tsp
ground cinnamon
▢
¼
cup
butter
-
unsalted
Glaze
▢
2
tablespoons
lemon juice
▢
¼
cup
sugar
Instructions
Preheat the oven to 350 degrees.
In a large bowl, beat the melted butter, sugar, lemon juice and eggs.
Combined the flour, baking powder and salt.
Stir the dry Ingredients into the wet and whisk together.
Fold in the blueberries, nuts and lemon zest.
Pour into a greased loaf pan and evenly spread crumb topping on the top of the loaf mixture. Gently press on crumb and then bake for 70-75 mins.
Test doneness with a skewer, it should come clean.
Cool for 10 mins before removing from the pan.
Mix the lemon juice and powdered juice.
Drizzle over the coffee cake.
Notes
Add More Zest:
Like lemony flavor, add more lemon zest.
Short cut tip:
Frozen blueberries, are great if you can not use fresh.
Variation tip:
Add sour cream about a cup for moisture in place of the Greek yogurt.
Alternate ingredient:
Add nuts different nuts Pecans are wonderful.