This lemon blueberry loaf is packed with flavor. If you want a more subtle lemon flavor, omit the lemon extract or reduce the amount of zest. Don’t adjust the amount of lemon juice as we want to maintain the correct proportion of wet ingredients.
The bread is soft, dense, and ultra-moist. The blueberries add moisture to the bread also. Be sure to coat the blueberries with flour to help them stay afloat.
You could whisk together lemon juice/water and powdered sugar to make a glaze if you don’t have/want the coarse sugar on top. Or leave it without a glaze/topping - it is plenty flavorful and moist without a glaze. Use fresh lemons for the zest and juice.
You could substitute vanilla extract for the lemon extract, but I love the extra boost of flavor from the lemon extract