Blueberry Lemon Loaf Glaze (Print Version)
Soft blueberry lemon loaf with zesty glaze. Fresh, tangy, and perfect alongside tea or coffee.
# Ingredients:
→ Fruits
01 -
150 grams fresh blueberries
02 -
Finely grated zest of 1 lemon
→ Baking Essentials
03 -
190 grams all-purpose flour
04 -
200 grams granulated sugar
05 -
115 grams unsalted butter, softened
06 -
2 large eggs
07 -
120 millilitres whole milk
08 -
8 grams baking powder
09 -
3 grams fine salt
→ Glaze
10 -
120 grams powdered sugar
11 -
30 millilitres lemon juice
# Steps to Follow:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 13 cm loaf pan to ensure easy release after baking.
02 -
In a large mixing bowl, cream softened butter with granulated sugar until the mixture is pale and airy.
03 -
Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in finely grated lemon zest for aromatic freshness.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution.
05 -
Alternate adding dry ingredients and milk to the butter mixture, mixing gently until just combined. Do not overmix to maintain a tender crumb.
06 -
Carefully fold blueberries into the batter to distribute evenly without crushing.
07 -
Pour batter into the prepared loaf pan, smoothing the top. Bake for 50 minutes, or until a toothpick inserted into the centre emerges clean.
08 -
Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before finishing.
09 -
Whisk powdered sugar with lemon juice until a smooth, pourable glaze forms. Drizzle over cooled loaf before slicing.
# Additional Notes:
01 -
A teaspoon of vanilla extract can be added to the batter for enhanced flavour.
02 -
Serve with tea or coffee for an ideal afternoon treat.