Blueberry Iced Lemon Loaf
Directions
- 1Combine one and a quarter cup sugar, three eggs, lemon zest, a quarter cup freshly squeezed lemon juice, two thirds cup buttermilk, and half a cup vegetable oil.
- 2Mix until moist.
- 3Sift together two cups all-purpose flour, two teaspoons baking powder, and half a teaspoon baking soda.
- 4Add a pinch of kosher salt to the dry ingredients.
- 5Blend the dry ingredients into the wet ingredients on low speed until combined to avoid making a mess.
- 6Spritz a 9x5 loaf pan and add a parchment sling.
- 7Toss one cup fresh blueberries with two tablespoons all-purpose flour to coat them.
- 8Add the coated blueberries to the batter.
- 9Gently fold the blueberries into the batter.
- 10Bake in the oven at 350 degrees Fahrenheit for 45 minutes.
- 11For the glaze, whisk one and two thirds cup confectioners sugar with three tablespoons freshly squeezed lemon juice until silky smooth.
- 12Let the loaf cool before glazing.
Ingredients
- 1.25 cup sugar
- 3 eggs
- lemon zest
- 0.25 cup freshly squeezed lemon juice
- 0.66 cup buttermilk
- 0.5 cup vegetable oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch kosher salt
- 1 cup fresh blueberries
- 2 tbsp all-purpose flour
- 1.66 cup confectioners sugar
- 3 tbsp freshly squeezed lemon juice
Equipment
wax paper or parchment paper9x5 loaf panparchment slingwhisk
Tips
- Use the zest if you're using the juice for the lemon.
- Roll the lemon to get more juice.
- Toss blueberries with flour to prevent them from sinking to the bottom of the loaf.
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