Blueberry Lemon Loaf

Blueberry Lemon Loaf

Course Breakfast
Cuisine American
Keyword blueberry, flour, lemon
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Jennie Duncan


  • 1 1/2 cups All purpose flour
  • 1 teaspoons Baking powder
  • 1/2 teaspoons Salt
  • 1/2 cup Butter (room temperature)
  • 1 cup Sugar
  • 1 tablespoon Lemon zest
  • 2 large Eggs
  • 3/4 cup Buttermilk
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Fresh blueberries


  • 1 cup Powder sugar
  • 2 tablespoons Lemon juice


  1. Preheat oven to 350 degrees F. Spray a bread pan with non stick cooking spray and set aside.

  2. Add flour, baking powder, and salt into a mixing bowl. Whisk together and set aside. 

  3. In a stand mixer or with a hand mixer cream together butter and sugar. Add in lemon zest and eggs and mix again. 

  4. Add in the flour mix to your butter mix. Add a little at a time alternate between flour and buttermilk until all ingredients are well combined. 

  5. Fold in blueberries and pour batter into the prepared bread pans Bake for 60-65 minutes. Or until bread is fully cooked and a tooth pick could come out clean. 

  6. While bread bakes prepare glaze by whisking all ingredients together. 

  7.  Once bread is baked remove it from the oven and place on a wire wrack. Pour glaze over and allow to cool until glaze has set. Serve and enjoy.