Easy Blueberry Lemon Loaf (Printer-Friendly)
Bright lemon and juicy blueberries meet in a soft, moist loaf topped with sweet citrus glaze for a perfect treat.
# What You’ll Need to Cook:
→ Loaf batter
01 -
190 grams all-purpose flour, spooned and levelled
02 -
2 teaspoons baking powder
03 -
1 teaspoon fine salt
04 -
110 grams brown sugar
05 -
50 grams granulated sugar
06 -
1 tablespoon finely grated lemon zest
07 -
180 grams whole milk Greek yogurt
08 -
120 millilitres extra-virgin olive oil, plus more for greasing pan
09 -
2 large eggs
10 -
1 teaspoon pure vanilla extract
11 -
225 grams blueberries, fresh or frozen
→ Lemon glaze
12 -
60 grams powdered sugar
13 -
15 to 30 millilitres freshly squeezed lemon juice
# Steps to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 23x13 cm loaf pan with extra-virgin olive oil.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 -
In a large bowl, mix brown sugar, granulated sugar, and lemon zest. Rub zest into sugars using fingers or a mortar and pestle until fragrant.
04 -
Add Greek yogurt, olive oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth and homogeneous.
05 -
Gradually fold the dry mixture into the wet ingredients, stirring just until a thick batter forms.
06 -
Gently fold in the blueberries without overmixing to maintain batter integrity.
07 -
Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
08 -
While loaf bakes, whisk powdered sugar with lemon juice in a small bowl until smooth and pourable.
09 -
Allow loaf to cool fully in the pan. Once cooled, run a knife around edge, remove from pan, then drizzle with lemon glaze before slicing.
# Extra Cooking Tips:
01 -
For best results, thoroughly dry blueberries if using frozen to prevent excess moisture in the batter.