Lemon Blueberry Loaf

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the wet ingredients with the sugar. Use a hand whisk or electric mixer to blend the sugar with the melted butter, eggs, and lemon juice until smooth.

Step 2

Stir the dry ingredients separately. Gently stir the flour, baking powder, and salt so the leavening agent is evenly distributed.

Step 3

Make the batter. Stir the dry ingredients into the egg mixture alternately with the milk. Use a hand whisk or electric mixer on low and mix until smooth.

Step 4

Add the extras. Fold in blueberries, nuts, and lemon zest with a spatula, but be careful not to overwork the batter.

Step 5

Bake and cool the bread. Pour the batter into a lightly greased 8×4-inch loaf pan and bake at 350°F/175°C for about an hour. Then take it out of the oven and leave it to cool in the pan for 10 minutes. Prepare the glaze. Stir the powdered sugar and lemon juice in a small bowl until smooth. Add more sugar as needed until it’s pourable but relatively thick. Pour the glaze and leave to cool. Take the bread out of the loaf pan after 10 minutes and transfer it to a wire rack. Pour over the glaze and let the cake cool.