Ingredients
1 cup blueberries
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/3 cup lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 tablespoon lemon zest
1 cup powdered sugar (for icing)
Instructions
Preheat oven to 350°F (175°C)
In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy
Add eggs, one at a time, mixing well after each addition
Stir in the lemon zest and lemon juice
In a separate bowl, whisk together flour, baking powder, and salt
Gradually add the dry ingredients to the wet ingredients, alternating with milk, until a smooth batter forms
Fold in the blueberries gently
Pour the batter into a greased 9×5-inch loaf pan
Bake for 60 minutes or until a toothpick inserted into the center comes out clean
Let the loaf cool slightly before preparing the glaze
To make the icing, whisk together powdered sugar with 1/3 cup lemon juice until smooth
Drizzle the icing over the cooled loaf and let it set for 15 minutes
Serve at room temperature
Notes
Ensure the lemon is fresh and the zest is finely grated to avoid bitterness.
For a more vibrant flavor, use frozen blueberries that have been thawed and gently patted dry.
If the icing is too thick, add a teaspoon of milk at a time to achieve a pourable consistency.
Store the loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15
- Cook Time: 60
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg