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Lemon Blueberry Loaf with Lemon Icing and Crispy Crumble Recipe

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4 from 3 reviews

This Lemon Blueberry Loaf is a delightful, moist cake bursting with fresh blueberries and zesty lemon flavor. Topped with a buttery crumble and a tangy lemon icing, this recipe is perfect for teatime or a sweet breakfast treat. The loaf has a tender crumb and a golden crust, enhanced by a citrus-sugar rub that intensifies the lemon aroma throughout the batter.

Ingredients

Crumble

  • 2 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 1/3 cup (43g) all purpose flour
  • Tiny pinch of kosher salt

Lemon Blueberry Loaf

  • 1 cup (200g) granulated sugar
  • 2 tbsp fresh lemon zest (about 2 lemons)
  • 1 1/2 cups (195g) all purpose flour, plus 1 tbsp for blueberries
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 tsp vanilla bean paste
  • 3 large eggs, room temperature
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1/4 cup (60g) milk, room temperature
  • 1 1/2 cups (215g) fresh blueberries, plus a handful for topping

Lemon Icing

  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk or cream
  • 1/2 tbsp fresh lemon juice

Instructions

  1. Prepare the Crumble: Mix the melted butter, granulated sugar, flour, and a tiny pinch of kosher salt together in a small bowl until combined. Place the mixture in the refrigerator to chill while you prepare the batter.
  2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line all sides of a 1lb loaf pan (8.5×4.5 inches) to prevent sticking.
  3. Infuse Sugar with Lemon Zest: In a stand mixer bowl fitted with the paddle attachment or using a hand mixer, add the granulated sugar and fresh lemon zest. Rub them together with your fingers to release the lemon oils and enhance the flavor.
  4. Mix Dry Ingredients: Add the all-purpose flour, baking powder, and kosher salt to the sugar and zest mixture. Mix briefly until combined.
  5. Add Butter: With the mixer on medium-low speed, gradually add the softened unsalted butter one tablespoon at a time. Continue mixing until the mixture turns crumbly with no visible lumps of butter.
  6. Add Wet Ingredients: Scrape down the bowl, then mix in the vanilla bean paste. Add the eggs one at a time, mixing well after each addition. Then mix in the fresh lemon juice followed by the milk. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
  7. Prepare Blueberries: Pick through the blueberries to remove any stems and rinse under cold water. Pat dry and toss the blueberries with 1 tablespoon of flour; this coating helps prevent them from sinking in the batter.
  8. Fold in Blueberries: Gently fold the floured blueberries into the batter just enough to evenly distribute them, avoiding breaking the berries.
  9. Assemble and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle a handful of extra blueberries over the top, then layer the chilled crumble mixture evenly over the berries. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean with a few moist crumbs, and the loaf is golden around the edges and puffed up in the center.
  10. Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan at room temperature for about 45 minutes.
  11. Make Lemon Icing: Whisk together powdered sugar, milk or cream, and fresh lemon juice until you achieve a glue-like consistency. Adjust thickness by adding more liquid or powdered sugar as needed.
  12. Glaze and Serve: Carefully lift the cooled loaf out of the pan and drizzle the lemon icing evenly over the top. Slice and enjoy this delicious lemon blueberry loaf.

Notes

  • For best flavor, use fresh lemon zest and juice from organic lemons if possible.
  • Do not overmix the batter after adding the blueberries to prevent them from bursting.
  • Ensure all wet ingredients like eggs, butter, and milk are at room temperature to achieve a smooth batter.
  • The crumble topping adds a delicious texture contrast; keep it chilled until use to prevent melting.
  • You can substitute milk with a non-dairy alternative if desired, but it may slightly affect the texture.
  • Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerated up to 5 days.
  • Rewarm slices gently before serving to enhance softness and flavor.

Find it online: https://yumntasty.com/lemon-blueberry-loaf-with-lemon-icing-and-crispy-crumble-recipe/