Blueberry Lemon Loaf: A Zesty and Sweet Treat for Every Occasion

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. You can use an electric mixer or a stand mixer for this step.
Add Eggs and Flavors:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and lemon juice, mixing until smooth.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix to keep the loaf light and tender.
Fold in Blueberries:

Gently fold in the blueberries that have been lightly coated with a little flour. This helps prevent them from sinking to the bottom of the loaf during baking.
Bake the Loaf:

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, loosely cover the loaf with aluminum foil and continue baking.
Prepare the Lemon Glaze:

While the loaf is cooling, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice if necessary.
Cool and Glaze:

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, drizzle the lemon glaze over the top of the loaf.
Serve:

Slice and serve once the glaze has set. Enjoy the fresh, tangy flavors with a cup of tea or coffee!
Serving and Storage Tips: