Instructions
Prepare:
Preheat oven to 350°F (175°C). Grease a 5×9-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
Make the batter:
In a large bowl using an electric mixer, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then mix in the milk, lemon zest, and 2 tablespoons of lemon juice until combined. Set aside remaining lemon juice for the glaze.
Combine dry ingredients:
In a separate bowl, whisk together 1½ cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain—do not overmix.
Add blueberries:
In a small bowl, gently toss 1 cup of the blueberries with 1 tablespoon of flour (this helps prevent sinking). Gently fold the floured blueberries into the batter with a spatula.
Bake:
Pour the batter into the prepared loaf pan. Evenly scatter the remaining ½ cup of blueberries over the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15 minutes of baking.
Cool:
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
Glaze:
In a small bowl, whisk the powdered sugar with 1 tablespoon of the reserved lemon juice until smooth. Add more lemon juice as needed for a drizzling consistency. Once the loaf is completely cool, use a skewer to poke several holes over the top. Drizzle or brush the glaze evenly over the loaf. Let set for 10–15 minutes before slicing.
Tips for Success
Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing and optimal rise.
Avoid overmixing: Mix batter just until combined to keep the loaf tender.
Prevent sinking blueberries: Lightly coating blueberries in flour helps suspend them in the batter.
Cool completely: Let the loaf cool fully before glazing to prevent the glaze from melting.
Store leftovers covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.
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