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Lemon Blueberry Loaf

Author: Mona Elkadri
Photographer: Mona Elkadri
3 years ago
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  • 1 ½ cups all-purpose flour
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • 1/3 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ tsp. vanilla extract
  • 2 tsp. grated lemon zest
  • 2 tbsp. fresh lemon juice
  • ½ cup milk
  • 1 cup fresh blueberries
  • 4-5 pieces of thinly sliced dehydrated lemon for decorating


  • 2 tbsp. room temperature butter
  • ½ cup powdered sugar


  1. Preheat oven to 350 degrees F and grease a 9×5 loaf pan with butter.
  2. In a medium bowl, whisk the flour, baking powder, and salt and set aside.
  3. In the bowl of an electric mixer, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice on medium speed until thoroughly combined.
  4. On low speed, add the flour mixture and milk slowly, alternating between the two, a third at a time until it is combined.
  5. Add your blueberries to the mixture and with a spatula, gently fold them into the batter to incorporate.
  6. Pour batter into your prepared loaf pan and bake for 60 min. Use a toothpick to check for readiness at the end of the 60 min by sticking it into the middle of the loaf. It should come out completely clean, if it is a bit battery, add 5 min onto your baking time.
  7. While the loaf bakes, combine the softened butter and powdered sugar to make the icing.
  8. Once finished, let the loaf rest in the pan for 20 minutes, then transfer it to a cooling rack. 
  9. Once it’s on the cooling rack and still a bit warm, add your icing to the loaf so that it melts over the top.
  10. Finally, top the loaf with freshly grated lemon and dehydrated lemons for decoration, let cool and enjoy!
  • To make dehydrated lemon slices, thinly slice lemon about 3mm thick and place on parchment paper. Bake at 200 degrees for 1 hour, flip and bake for another 1 hour.

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