Blueberry Lemon Loaf
  • Lemon Loaf with Lemon Icing Drizzle
  • Ingredients
  • LOAF
  • 1 cup white sugar
  • ½ cup butter softened
  • 2 eggs
  • 1½ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • zest of 1 large or two medium lemons
  • ½ cup milk
  • cup of washed and dried blueberries tossed in a couple of tablespoons of flour
  • 1 cup icing sugar
  • 2 Tbsp. softened butter
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. lemon zest
  • Milk
  1. LOAF
  2. Preheat oven to 350F. Spray an 8 x 4-inch loaf pan with cooking spray, or grease and flour the pan; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time.
  5. In a separate bowl combine the flour, baking powder, salt, and zest. Stir with a fork or whisk to combine.
  6. Gradually stir the flour mixture into creamed mixture alternately with milk, mixing gently after each addition until just combined.
  7. Carefully, so as not to damage the berries, stir in blueberries.
  8. Pour into loaf pan. Bake for 50 - 60 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 15 minutes before removing from the pan to cool completely.
  11. Put icing sugar and softened butter in a mixer and blend until well combined.
  12. Gradually add enough milk to make a medium consistency frosting.
  13. Using a spoon drizzle frosting over completely cooled loaf.
  14. Slice and enjoy!
Recipe by Older Mommy Still Yummy at