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7. Bake
Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, tent it loosely with aluminum foil.
Cool: Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
8. Make the Lemon Glaze
Mix Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
9. Glaze the Loaf
Glaze the Loaf: Once the loaf is completely cool, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing.
Cooking Notes
. Room Temperature Ingredients: For the best results, make sure all your ingredients (like butter, eggs, and milk) are at room temperature before mixing. This helps create a smoother batter and even bake.
. Flour-Coated Blueberries: Tossing the blueberries in flour helps them stay suspended in the batter rather than sinking to the bottom during baking.
. Cooling Time: Make sure the loaf is completely cool before adding the glaze to prevent it from melting and soaking into the loaf.
Variations
. Lemon Raspberry Loaf: Substitute blueberries with fresh or frozen raspberries for a delicious twist.
. Lemon Poppy Seed Blueberry Loaf: Add 1 tablespoon of poppy seeds to the batter for a lemon poppy seed version with blueberries.
. Cream Cheese Glaze: For a richer glaze, replace the lemon glaze with a cream cheese glaze made by mixing softened cream cheese, powdered sugar, and a bit of lemon juice.
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