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Blueberry Lemon Loaf

Blueberry Lemon Loaf

Jennie Duncan
Full of the best summer flavors this Blueberry Lemon Loaf is simple to make and taste great. It's even topped with an amazing lemon glaze. 
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Breakfast
Cuisine American
Servings 12 slices
Calories 262 kcal


  • 1 ½ cups All purpose flour
  • 1 teaspoons Baking powder
  • ½ teaspoons Salt
  • ½ cup Butter (room temperature)
  • 1 cup Sugar
  • 1 tablespoon Lemon zest
  • 2 large Eggs
  • ¾ cup Buttermilk
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Fresh blueberries


  • 1 cup Powder sugar
  • 2 tablespoons Lemon juice


  • Preheat oven to 350 degrees F. Spray a bread pan with non stick cooking spray and set aside.
  • Add flour, baking powder, and salt into a mixing bowl. Whisk together and set aside. 
  • In a stand mixer or with a hand mixer cream together butter and sugar. Add in lemon zest and eggs and mix again. 
  • 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. 
  • 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. 
  • While bread bakes prepare glaze by whisking all ingredients together. 
  •  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. 


Serving: 1sliceCalories: 262kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 53mgSodium: 193mgPotassium: 96mgFiber: 1gSugar: 29gVitamin A: 316IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Keyword Blueberry Lemon Bread, Blueberry Lemon Loaf
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