Description
A moist and tangy loaf combining blueberries and rhubarb with a sweet lemon glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup diced rhubarb
- 1 cup blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in buttermilk and vanilla.
- Fold in dry ingredients, then gently stir in rhubarb and blueberries.
- Pour batter into the pan and bake for 50-60 minutes.
- Cool for 10 minutes before transferring to a wire rack.
- Whisk powdered sugar and lemon juice for the glaze. Drizzle over cooled loaf.
Notes
- Use fresh or frozen rhubarb and blueberries.
- If buttermilk is unavailable, mix 1/2 cup milk with 1/2 tablespoon vinegar.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg