Lemon Blueberry Loaf With Lemon Glaze Recipe

Bright, zesty, and bursting with fresh blueberries, this lemon blueberry loaf is a perfect balance of sweet and tangy. Topped with a glossy lemon glaze, it transforms a simple loaf into an elegant treat that’s perfect for breakfast, brunch, or afternoon tea. Moist, tender, and easy to make, this recipe showcases the harmony of citrus and berries in every bite.

Ingredients List

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 ½ cups fresh or frozen blueberries
• For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice

Step-by-Step Instructions

1. Preheat the Oven and Prepare Pan

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Combine Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients

In another bowl, whisk sugar, eggs, melted butter, Greek yogurt, vanilla, lemon zest, and lemon juice until smooth and well combined.

4. Fold Ingredients Together

Gently fold the dry ingredients into the wet ingredients until just combined. Carefully fold in blueberries to avoid crushing them.

5. Bake the Loaf

Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

6. Prepare the Glaze

Whisk powdered sugar and lemon juice in a small bowl until smooth. Adjust consistency by adding more sugar or juice as needed.

7. Glaze and Cool

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the lemon glaze evenly over the top while still slightly warm.

8. Slice and Serve

Let the loaf cool completely before slicing for clean, beautiful pieces.

Cook Time

• Prep Time: 15 minutes
• Baking Time: 50–60 minutes
• Cooling Time: 20 minutes

Servings

• Serves 8–10

Nutritional Information (approx. per serving)

• Calories: 280 kcal
• Fat: 12 g
• Saturated Fat: 7 g
• Carbohydrates: 38 g
• Sugar: 23 g
• Protein: 4 g

Storage Instructions

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. The glaze may soften over time; drizzle fresh glaze before serving if desired.

Suggestions

• Add a teaspoon of poppy seeds to the batter for a subtle crunch and extra visual appeal.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist.
• Use frozen blueberries if fresh are unavailable, but do not thaw to prevent bleeding into the batter.

Seasonal Relevance

This loaf shines in spring and summer when blueberries and lemons are at their freshest, but its bright citrus notes make it a welcome treat year-round. Perfect for brunch gatherings, tea parties, or as a cheerful dessert.

Conclusion

With its tender crumb, tangy lemon flavor, and juicy bursts of blueberry, this lemon blueberry loaf with lemon glaze is a sophisticated yet simple dessert. Easy to make, visually stunning, and delightfully flavorful, it’s a recipe that will impress guests and delight your family any time of year.

FAQs

Q1: Can I make this loaf gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Baking time may need slight adjustment.

Q2: Can I prepare the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Bring to room temperature before baking for best results.

Q3: How can I prevent blueberries from sinking to the bottom?
Toss the blueberries lightly in a teaspoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf.