Lemon Blueberry Loaf


Lemon Blueberry Loaf

Servings 6


  • 1 1/2 cups of flour
  • 1/3 cup melted butter or vegetable spread
  • 1/2 teaspoon of salt
  • 1 cup of fresh or frozen blueberries
  • 2 tablespoons of blueberry balsamic (I used Saratoga Olive Oil Company’s)
  • 1/2 cup of milk (2% or whole)
  • 1/2 cup chopped walnuts
  • 2 tablespoons of grated lemon zest
  • 1 teaspoon of baking powder
  • 1 cup of sugar
  • 2 tablespoons of fresh squeezed lemon juice
  • 2 large eggs at room temperature


  • Preheat oven to 350. Mix together the melted butter, sugar, lemon juice and eggs in a large bowl followed by the flour, baking powder and salt. Then star into the egg mixture the milk while whisking. Fold in the nuts lemon zest and blueberries last.
  • Transfer all ingredients to a greased loaf pan approximately 8 x 4”.
  • Bake at 350 for about 60 mins until a toothpick in center comes out clean.
  • Cool about 10 minutes before transferring to a wire rack.
  • Mix together the glaze ingredients until completely smooth and drizzle over the warm loaf. Let it cool completely.


For the glaze:
3 tablespoons of lemon juice
3/4 cup of confectioners sugar

Did you make this recipe?

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