Lemon Blueberry Loaf
Ingredients
The loaf
-
½
cup
butter, softened
-
1
cup
sugar
-
2
units
eggs
-
1
tsp
vanilla
-
1
unit
lemon zest
-
1
unit
lemon juice
-
1½
cups
flour
-
1
tsp
baking powder
-
¼
tsp
salt
-
½
cup
almond milk
The glaze
-
¼
cup
blueberries
-
2
tbsp
water
-
1½
cups
powdered sugar
-
1–2
tbsp
almond milk
Instructions
- Preheat the oven to 350°F and grease an 8×4 inch loaf pan.
- In a large bowl, beat together the butter, sugar, eggs, and vanilla. Add lemon zest and lemon juice, and beat until creamy.
- In a small bowl, mix flour, baking powder, and salt. Slowly add this mixture to the wet ingredients, beating until combined.
- Add almond milk and beat until creamy, then pour the batter into the greased loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- While the loaf bakes, prepare the glaze by heating blueberries and water until they burst. Press down on the skins.
- Mix the blueberry mixture with powdered sugar in a measuring cup, adding almond milk until the desired consistency is reached.
- Once the loaf is cooled, frost it with the glaze.
Nutrition Facts (estimated)
Servings
10 slices
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
50mg
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