Award Winning Blue Ribbon Glazed Blueberry Lemon Loaf

This was recipe was inspired from our vacation to the Great Smoky Mountains. We stayed two nights at this adorable Inn in the mountains that served the most amazing breakfast. They had a glazed blueberry loaf there and I was impressed by. I was determined to recreate it and I did! It took me awhile to get the right lemon ratio in this.

I highly recommend using a fresh lemon for your juice in this. You really need a lemon and not juice because it’s important to add the lemon zest from the outer lemon to it. Makes a huge difference.

This took many tries to get this recipe down and It is perfect now!

I also entered this glazed blueberry lemon loaf into our local fair. The judges were blown away and it won first place -Blue ribbon !

I hope you enjoy this as much as my family and I do!

Here is how you make this:

Ingredients

1½ cups all-purpose flour

1 tsp salt

1 tsp baking powder

1/2 cup melted butter

1 cup granulated sugar

2 large eggs

2 tbsp freshly squeezed lemon juice

2 tsp freshly grated lemon zest

½ tsp vanilla extract

3/4 cup milk

1 1/2 cup blueberries (fresh or frozen)

For the Lemon Glaze:

2 tbsp melted butter

½ cup powdered sugar

½ tsp vanilla extract

2 tbsp freshly squeezed lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease with nonstick spray.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, mix melted butter, sugar, vanilla extract, eggs, lemon zest, and lemon juice until well combined.
4. On low speed, alternately add dry ingredients and milk to wet ingredients, mixing just until combined.
5. Coat blueberries with flour.
6. Gently fold in blueberries.
7. Pour batter into prepared pan and smooth top.
8. Bake 55-60 minutes, or until a toothpick inserted in center comes out clean.
9. Cool loaf in pan for 15 minutes, then transfer to serving platter.
10. For the glaze, whisk melted butter, powdered sugar, lemon juice, and vanilla until smooth. Add more lemon juice if needed to thin.
11. Drizzle glaze over warm loaf and allow to soak in before slicing and serving.

Notes

• Toss blueberries in flour before folding to prevent sinking.
• Frozen blueberries can be added without thawing.