Low Iodine Lemon Blueberry Loaf with Glaze
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Learn more →Ingredients
10 servings
For the loaf
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 tsp lemon zest (from about 2 lemons)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup sour cream
- ¼ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ⅓ cup unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp vanilla extract
- 1 ¼ cups fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
For the glaze
- ¾ cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
- 2
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until combined. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped.
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