Blueberry Lemon Buttermilk Loaf
It’s a busy baking morning in my kitchen. I have a sweet yeasted dough proofing. The sourdough starter is fed. And I just baked a Blueberry Lemon Buttermilk Loaf. I love the combination of the plump juicy blueberries exploding in the tender crumb and the tangy lemony glaze dripping over the edges.
Blueberry Lemon Buttermilk Loaf
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 tbsp lemon zest
- ¾ cup kefir or buttermilk
- ½ cup oil vegetable, canola, or coconut oil
- 2 large eggs slightly beaten
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve. Recipe inspired by Two Peas and their Pod.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
This is a truly nice recipe…followed it exactly and it came out incredible. I was concerned that I didn’t use the size pan you recommended (I only had a 9×5 loaf) but it rose beautifully. I especially love that I can use frozen blueberries if I chose to. Thank you again ☺️
That’s wonderful. So happy it turned out well.