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#### **6. Combine Wet and Dry Ingredients:**
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or gently by hand until just combined. Be careful not to overmix.
#### **7. Fold in the Blueberries:**
Gently fold the **flour-coated blueberries** into the batter using a spatula. This will help prevent them from sinking to the bottom while baking.
#### **8. Bake the Loaf:**
Pour the batter into the prepared loaf pan and spread it evenly. Bake for **55-60 minutes**, or until a toothpick or cake tester inserted into the center comes out clean.
#### **9. Cool the Loaf:**
Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
#### **10. Prepare the Lemon Glaze:**
In a small bowl, whisk together the **powdered sugar**, **lemon juice**, and **milk** until smooth and pourable. Adjust the consistency by adding more milk if needed.
#### **11. Drizzle the Glaze:**
Once the loaf has cooled completely, drizzle the **lemon glaze** over the top of the loaf. The glaze will add a shiny, sweet finish that complements the tangy lemon and juicy blueberries perfectly.
#### **12. Serve and Enjoy:**
Slice the loaf into even pieces and serve. It’s perfect as a morning snack with a cup of tea or coffee, or as a light dessert to enjoy after a meal.
## Tips for the Perfect Blueberry Lemon Loaf
– **Avoid Overmixing:** Overmixing the batter can lead to a tough loaf. Be sure to mix just until combined.
– **Ensure the Blueberries Stay Suspended:** Tossing the blueberries in flour helps them stay distributed throughout the loaf instead of sinking to the bottom.
– **Check for Doneness:** Use a toothpick to check for doneness. If it comes out clean or with a few crumbs, the loaf is ready.
– **Cool Completely Before Glazing:** Allow the loaf to cool before glazing to ensure the glaze doesn’t melt away.
– **Make It Ahead:** This loaf keeps well for several days. Store it at room temperature, wrapped tightly in plastic wrap or in an airtight container.
## Variations of the Blueberry Lemon Loaf
This recipe can be adapted in several ways, depending on your preferences:
### **1. Vegan Blueberry Lemon Loaf:**
For a plant-based version, substitute the **butter** with **vegan butter** or **coconut oil**, use **flax eggs** (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg), and choose a dairy-free yogurt or milk alternative.
### **2. Whole Wheat Blueberry Lemon Loaf:**
For a healthier version, substitute **half of the all-purpose flour** with **whole wheat flour**. You may need to increase the liquid slightly to ensure the loaf stays moist.
### **3. Blueberry Lemon Muffins:**
For a quick breakfast option, transform this recipe into **muffins**. Divide the batter among a muffin tin and bake for 18-20 minutes. Top with a sprinkling of sugar for a nice crunch.
### **4. Add Nuts:**
For extra texture and flavor, consider adding **chopped walnuts** or **almonds** to the batter. They pair wonderfully with the fruity and citrusy notes of the loaf.
## Storing the Blueberry Lemon Loaf
The blueberry lemon loaf can be stored at room temperature for about 2-3 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to preserve its freshness. You can also refrigerate it for up to a week if you prefer it chilled. For longer storage, consider freezing individual slices or the entire loaf for up to 3 months. To thaw, simply leave it at room temperature for a few hours or microwave individual slices.
## Conclusion
This **moist blueberry lemon loaf with sweet glaze** is the perfect balance of sweetness, tartness, and fragrance. It’s easy to make, requires minimal ingredients, and delivers a decadent result that will impress anyone who tries it. Whether you’re baking it for a special occasion or simply treating yourself to something delicious, this loaf is sure to become a favorite recipe that you’ll keep coming back to.
