Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate small bowl, combine the buttermilk, lemon zest, and fresh lemon juice.
6. Gradually add the flour mixture to the butter and sugar mixture, alternating with the buttermilk mixture. Begin and end with the flour mixture. Mix until just combined; do not overmix.
7. Gently fold in the fresh blueberries, being careful not to crush them.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. While the loaf is baking, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
11. Once the loaf is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack.
12. Drizzle the lemon glaze over the warm loaf, allowing it to soak in and set.
13. Let the loaf cool completely before slicing and serving.
The Lemon Blueberry Loaf is a delightful combination of tangy lemon and juicy blueberries. It’s perfect for breakfast or as a sweet treat with a cup of tea or coffee. Enjoy the burst of flavors in every slice!
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