I love anything with lemon in it and this Lemon Blueberry Loaf is no exception. Perfect for just about any occasion, it’s a cinch to whip up. While I love making this in the summer when blueberries are seasonal, you can also make it in the winter and substitute in frozen blueberries.
Lemon Blueberry loaf
6 tbsp unsalted butter
2/3 cup granulated sugar
1 1/2 tbsp finely grated lemon zest
1 1/2 tbsp vanilla
1 large egg (room temperature)
2 large egg yolks (room temperature)
1 cup all purpose flour
1/2 cup pastry flour
2 tsp baking powder
1/2 tsp salt
6 tbsp buttermilk
1 cup fresh blueberries
1/3 cup fresh lemon juice
1/2 cup granulated sugar
Preheat oven to 350F. Grease a 9×5 loaf pan and sprinkle with sugar.
In a medium bowl, sift all-purpose flour together with pastry flour , baking powder and salt. Set aside.
Cream butter and sugar in large mixing bowl until smooth. Stir in vanilla and zest. Turn on beater and beat in egg and egg yolks until combined.
Alternating additions, add flour mixture, and buttermilk to butter mixture, beginning and ending with flour. Scrape sides of bowl for an even consistency.
In a small bowl, sprinkle blueberries with flour and stir gently to cover. Fold blueberries into batter and then pour into prepared loaf pan. Bake in centre of oven for 50 to 60 minutes until cake tester inserted comes out clean.
While loaf is in the oven prepare glaze by combining lemon juice and sugar in a small pot over medium heat. Stir until sugar is dissolved. When loaf is done, poke holes in it with a wooden skewer and slowly pour lemon glaze over top. Allow cake to cool on rack for 20 minutes before turning out onto plate.
This Lemon Blueberry Loaf freezes beautifully whole for when you have unexpected guests, or slice and freeze in individual portions for quick grab n’ go snacks for school or work.