I have yen for lemon. I love all the lemony flavors that I can bake up… I’m not one for lemonade though, go figure. This blueberry lemon loaf is just one the delicious lemon creations that I enjoy and have shared here in my personal recipe box.
I also love cookies… my personal favorite, and lemon brownies. But I also have some actual meals if you don’t want to skip straight to dessert, like honey lemon spaghetti and chicken, because we are suppose to be setting an example and eating real meals.
I didn’t tell my hubby this but I used unsweetened apple sauce instead of a full amount of oil. Its healthier! He had no idea, and it still taste amazing.
Blueberry Lemon Loaf with Glaze
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I made this up a little different than I normally mix ingredients. I threw all the wet ingredients in, mixed. Threw all the dry into the bowl and mixed it. But I just barely mixed it together.
Bake in a slightly greased (I use Kirkland spray) bundt pan.
My bundt pan is old, it was my Nanny’s, my mom got it when she passed away and then gave it to me. I feel like I’m becoming my Nan. We have a rather big garden, and I wish she was here to teach me how to can and all that good stuff. I also wish she could have taught me how to crochet… then I wouldn’t be struggling to learn from YouTube.
But back to the blueberry lemon loaf… bake it at 350 for 50-60 minutes. Frozen berries will require longer cooking time. I use frozen.
The glaze I used was very simple: icing sugar, vanilla, and water. Mix together to get the amount and consistency you want.
[bctt tweet=”This blueberry lemon loaf #recipe is delicious and perfect with a cup of #coffee.” username=”forgetfulmomma”]
- 2 eggs
- 1½ cup Sugar
- 2 tbsp Oil
- 1 cup Milk
- ¼ cup Unsweetened Applesauce
- 3½ cup Flour
- 3 tsp. Baking Powder
- 1 tsp. Salt
- 1 - 2 cups Blueberries
- 3 tbsp Lemon Juice (more if you want more lemon flavor)
- Stir together the dry ingredients…Sugar, Flour, Baking Powder, Salt
- Stir together wet ingredients…Milk, Eggs, Oil, Applesauce, Lemon juice
- Mix together wet and dry ingredients…don’t over stir.
- Then gently fold in Blueberries
- Now pour into a Bundt pan, sprayed lightly with cooking oil.
- Bake @ 350 degrees for 50 – 60 minutes.
Danita Carr says
July 3, 2016 atYum! This looks amazing! And so easy! Pinning to try later! Thanks for sharing at #SmallVictories linkup!
Lou says
July 17, 2016 atWell it was ok not enough flavour and taste like a scone mix
Lou says
July 19, 2016 atWill not try again
Kimberly says
August 15, 2016 atLou,
After reading your comment, I zested a lemon added 1 /2 tsp of nutmeg and 1tsp of cinnamon. I also added more lemon to the glaze… I got a rich taste, but still a scone consistency.