Bright, zesty, and bursting with juicy berries, this Lemon Blueberry Loaf with Lemon Glaze is the kind of treat that makes any day feel special. Imagine a moist, tender crumb infused with the sunshiney flavor of fresh lemon, dotted with sweet, plump blueberries, and finished with a tangy, glossy lemon glaze. Whether you’re looking for the perfect brunch centerpiece, a delightful afternoon snack, or a sweet slice with your morning coffee, this loaf will win you over with its irresistible combination of flavors and textures.
Ingredients You’ll Need
You won’t believe how simple yet essential these ingredients are—each one plays a starring role in making this Lemon Blueberry Loaf with Lemon Glaze both delicious and visually stunning. From the zing of lemon zest to the pop of fresh blueberries, every element brings something wonderful to the table.
- All-purpose flour: The backbone of the loaf, giving it structure and the perfect crumb.
- Baking powder: Adds lift and ensures your loaf is beautifully tender and not dense.
- Salt: Just half a teaspoon makes all the other flavors pop without overpowering the loaf.
- Unsalted butter (softened): For richness and that melt-in-your-mouth texture—make sure it’s at room temp!
- Granulated sugar: Sweetens the loaf and helps create a delicate, golden crust.
- Large eggs: Bind the batter together and add extra moisture for a soft, tender texture.
- Lemon zest: The ultimate flavor booster—zest brings a pure, fragrant lemon note that juice alone can’t match.
- Lemon juice: Adds brightness and acidity, balancing the sweetness and highlighting the blueberries.
- Milk: Keeps the crumb soft and adds subtle richness—whole or 2% works best.
- Vanilla extract: Rounds out the citrus and berry flavors with warm, cozy undertones.
- Fresh blueberries (tossed with flour): Juicy, sweet, and vibrant; tossing with a bit of flour keeps them from sinking.
- Powdered sugar: The base for that dreamy lemon glaze that sets off every slice.
- Lemon juice (for glaze): Provides a tart, lively punch that makes the glaze irresistible.
How to Make Lemon Blueberry Loaf with Lemon Glaze
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F—getting the temperature right is key for even baking. Grease a 9×5-inch loaf pan well, making sure to get into the corners, so your loaf slides out easily later. You can also line it with parchment for extra insurance if you like.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick step ensures the leavening agent is evenly distributed, so your Lemon Blueberry Loaf with Lemon Glaze rises beautifully and bakes up light every single time.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale—about 2-3 minutes. This incorporates air, which translates to a softer crumb and a more tender loaf.
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the lemon zest, lemon juice, milk, and vanilla extract until everything is beautifully combined and the batter smells absolutely heavenly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, stirring gently until just combined. Be careful not to overmix—just a few turns of the spatula are all you need for a fluffy Lemon Blueberry Loaf with Lemon Glaze.
Step 6: Fold in the Blueberries
Toss your blueberries with a tablespoon of flour (this keeps them from sinking!) and gently fold them into the batter. Try not to break them up too much; whole berries will give you gorgeous bursts of flavor in every slice.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and your kitchen will smell absolutely amazing!
Step 8: Cool and Glaze
Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice to create your glaze. Drizzle the glaze generously over the cooled loaf, letting it run down the sides for that irresistible finish.
How to Serve Lemon Blueberry Loaf with Lemon Glaze
Garnishes
For an extra beautiful touch, sprinkle a little extra lemon zest over the glaze or scatter a handful of fresh blueberries on top just before serving. A light dusting of powdered sugar can also make each slice look like it belongs in a bakery window!
Side Dishes
Serve your Lemon Blueberry Loaf with Lemon Glaze alongside a dollop of whipped cream, a scoop of vanilla ice cream, or a bowl of Greek yogurt for a satisfying brunch or dessert. It also pairs beautifully with a hot cup of tea or coffee.
Creative Ways to Present
Slice the loaf and arrange the pieces on a vintage platter, or serve individual slices in parchment wraps for a picnic or bake sale. You can even cube the loaf and layer it with whipped cream and berries for a quick trifle—talk about a showstopper!
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Blueberry Loaf with Lemon Glaze fresh by storing any leftovers tightly wrapped at room temperature for up to 2 days. If you want it to last a bit longer, pop it in the fridge for up to 5 days; just be sure it’s well covered to prevent it from drying out.
Freezing
This loaf freezes beautifully! Once completely cooled and glazed, wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
If you love your Lemon Blueberry Loaf with Lemon Glaze slightly warm, just microwave a slice for 10–15 seconds or pop it in a low oven for a few minutes. The glaze will get a little melty, making each bite extra luscious.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well—just don’t thaw them before adding to the batter. Toss them with flour as you would fresh berries to prevent them from sinking and bleeding into the loaf.
What’s the best way to zest a lemon?
A microplane or fine grater is your best friend for zesting lemons. Only grate the yellow part of the peel, as the white pith underneath can taste bitter. Fresh zest makes the Lemon Blueberry Loaf with Lemon Glaze extra aromatic.
Can I make this loaf gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. The texture may be a bit different, but you’ll still get all those sunny flavors.
Why toss the blueberries in flour?
Tossing blueberries in flour helps suspend them in the batter, so they don’t sink to the bottom during baking. This trick ensures every slice is studded with juicy berries from top to bottom.
How do I know when the loaf is done baking?
The best way is to insert a toothpick or cake tester into the center of the loaf—if it comes out clean or with just a few moist crumbs, your Lemon Blueberry Loaf with Lemon Glaze is ready to come out of the oven.
Final Thoughts
I hope you’ll find as much joy in baking and sharing this Lemon Blueberry Loaf with Lemon Glaze as I do. There’s nothing quite like the combination of bright lemon, juicy blueberries, and that sweet-tart glaze to bring smiles to the table. Give it a try, and don’t be surprised if it quickly becomes a favorite in your own home!
Print
Lemon Blueberry Loaf with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf with Lemon Glaze is a moist, flavorful dessert that perfectly balances tangy lemon and sweet blueberries. It’s an easy-to-make loaf cake ideal for breakfast, snacks, or a light dessert, boasting a tender crumb and a bright, buttery lemon glaze finish.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt, ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the loaf.
- Fold in Blueberries: Carefully fold in the flour-coated blueberries to prevent them from sinking and breaking apart.
- Bake the Loaf: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth to create a pourable glaze.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled loaf. Slice into 10 pieces and serve.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the loaf during baking.
- This loaf keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
- For extra texture and flavor, try adding a handful of chopped nuts such as walnuts or pecans to the batter before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 27 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
