Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the glaze (optional):
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf for an extra burst of lemon flavor.
Enjoy!
This Lemon Blueberry Loaf is soft, moist, and bursting with flavor. It’s the perfect balance of sweet and tangy, and the glaze adds that final touch of lemony goodness. Enjoy with a cup of tea or coffee!
Let me know how it turns out!
