1. Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set aside.
In a small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated. This helps prevent them from sinking to the bottom of the loaf.
2. Combine Lemon & Sugar:
In a large bowl, place the granulated sugar and the zest of two lemons. Use your fingers to rub the zest into the sugar for a minute. This releases the lemon oils and infuses the sugar with incredible flavor.
3. Cream Wet Ingredients:
To the lemon sugar, add the softened butter and oil. Beat with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
4. Combine Dry & Wet:
With the mixer on low, add the dry flour mixture in three parts, alternating with the milk/yogurt in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
5. Fold in Blueberries:
Use a spatula to gently fold in the flour-coated blueberries until evenly distributed.
6. Bake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
7. Make the Lemon Soak & Soak the Loaf:
While the loaf is baking, combine the 2 tbsp lemon juice and 2 tbsp sugar in a small saucepan. Heat gently until the sugar dissolves, or microwave for 20-30 seconds.
As soon as the loaf comes out of the oven, poke holes all over the top with a toothpick or skewer. Immediately brush the entire warm loaf with the lemon soak. This step adds intense moisture and tangy flavor.
8. Cool Completely:
Let the loaf cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack to cool completely. This is crucial before glazing.
9. Glaze and Serve:
Once the loaf is completely cool, whisk the sifted powdered sugar and lemon juice together until smooth. Drizzle generously over the top of the loaf. Sprinkle with extra lemon zest if desired.
Allow the glaze to set for 10-15 minutes before slicing.
Tips for Success & Common Mistakes to Avoid
Room Temperature Ingredients: This is key for a smooth, well-emulsified batter that rises evenly. Cold ingredients can cause the batter to curdle.
Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten, leading to a tough, dense loaf.
Coating Blueberries: The tablespoon of flour is a simple trick that creates a light barrier, helping the blueberries stay suspended in the batter instead of sinking.
Cool Before Glazing: If you glaze a warm loaf, the icing will simply melt and run off. Patience is rewarded with a beautiful, opaque glaze.
Using Frozen Blueberries: Do not thaw them! Toss them in flour straight from the freezer to prevent them from “bleeding” too much purple color into the batter.
Flavor & Texture Profile
Crumb: Tender, moist, and velvety, thanks to the combination of butter and oil.
Flavor: A perfect harmony of sweet and tangy. The lemon is prominent but not overpowering, complemented by the juicy bursts of blueberry.
Topping: The crisp, sweet crackle of the lemon glaze provides a delightful contrast to the soft cake underneath.
Enjoy this taste of sunshine! It’s perfect for a spring brunch, an afternoon snack, or a light dessert.
