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Lemon Blueberry Loaf

Servings: 6

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Transfer all ingredients to a greased loaf pan approximately 8 x 4”.
  3. Bake at 350 for about 60 mins until a toothpick in center comes out clean.
  4. Cool about 10 minutes before transferring to a wire rack.
  5. Mix together the glaze ingredients until completely smooth and drizzle over the warm loaf. Let it cool completely.

Notes

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