Lemon Blueberry Loaf

Lemon Blueberry Loaf is magical. There is something about the combination of blueberries and lemon. This bread is really more of a cake. It has the consistency of a pound cake but with all of the added flavor a quick bread. Plus it’s bursting with the bright, happy flavors of lemon and blueberry!

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Servings: 12 Servings

Calories: 327 kcal per serving

Ingredients

⅓ cup - Butter
1 cup - Sugar
2 tablespoons - lemon juice
2 - eggs
2 cups - All-purpose flour
1 tsp - Baking powder
½ tsp - Salt
½ cup - Whole milk
1 cup - Blueberries
½ cup - Walnuts
1 tbsp - Lemon zest
¼ cup - All-purpose flour
¼ cup - Sugar
1 tsp - Ground cinnamon
¼ cup - Butter, unsalted
2 tablespoons - lemon juice
¼ cup - Powdered sugar

Instructions

Preheat the oven to 350℉.
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 sugar.
Drizzle over the loaf cake.

Nutrition