If you’ve been on the lookout for a dessert that perfectly balances bright citrus flavors with the sweetness of juicy berries, then you’re going to love this Lemon Blueberry Loaf with Lemon Glaze Recipe. It’s a delightful treat with a tender crumb, bursting with fresh blueberries and zesty lemon notes, all topped off with a glossy, tangy glaze. The combination of lemon and blueberry is classic for a reason—they complement each other beautifully, creating a loaf that’s as visually inviting as it is delicious. This recipe brings that perfect harmony right into your kitchen, wrapped up in a simple, cozy loaf that feels like a warm hug in every slice.
Ingredients You’ll Need
The magic of this Lemon Blueberry Loaf really begins with its straightforward, well-chosen ingredients. Each one plays a vital role, from the soft butter adding richness to the tangy yogurt keeping the loaf moist, and of course, the fresh blueberries and lemon zest lending a burst of flavor and colour that make this cake unforgettable.
- 2 cups all-purpose flour: The foundation that gives structure and tenderness to the loaf.
- 1 teaspoon baking powder: Helps the loaf rise perfectly for a light texture.
- 1/2 teaspoon baking soda: Works with the yogurt for gentle leavening and subtle crumb texture.
- 1/4 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for a soft crumb.
- 1 cup granulated sugar: Sweetens the loaf while helping to achieve a golden crust.
- 2 large eggs: Bind everything together and contribute to the cake’s tender texture.
- 1 teaspoon vanilla extract: Adds subtle warmth and depth to the flavor profile.
- 1/2 cup plain yogurt or sour cream: Keeps the loaf moist and tangy, enhancing the lemon’s brightness.
- 2 tablespoons freshly squeezed lemon juice: Provides fresh citrus tang essential to the loaf’s character.
- 1 tablespoon lemon zest: Concentrates the lemon flavor and aroma beautifully throughout the bread.
- 1 1/2 cups fresh or frozen blueberries: Bursts of sweetness and vivid color inside each slice.
- 1 cup powdered sugar: For the silky lemon glaze that crowns the loaf.
- 2 tablespoons lemon juice (for glaze): Keeps the glaze tangy and smooth.
- 1 teaspoon lemon zest (for glaze): Adds a final zesty kick atop the glossy finish.
How to Make Lemon Blueberry Loaf with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan generously or line it with parchment paper to ensure your loaf won’t stick. This simple prep is the first step toward a perfectly baked loaf with an easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients first helps distribute the leavening agents evenly, ensuring a consistent rise throughout your loaf.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This process traps air into the butter, which contributes to a tender and airy crumb once baked.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, plain yogurt (or sour cream), lemon juice, and lemon zest. These ingredients combine to bring moisture, tang, and depth of flavor to every bite.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet ingredients just until combined. Overmixing at this stage can lead to a tough loaf, so be gentle and stop as soon as no flour streaks remain.
Step 6: Fold in the Blueberries
Carefully fold in the blueberries, taking care not to crush them. For a more even distribution and less bleeding into the batter, tossing blueberries in a tablespoon of flour beforehand is a handy trick. This keeps your loaf looking vibrant and fresh.
Step 7: Bake Your Loaf
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The aroma of lemon and blueberries will fill your kitchen — an absolute hint that magic is happening inside the oven!
Step 8: Cool and Glaze
Allow the loaf to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, lemon juice, and lemon zest to make the tangy glaze. Drizzle this over the cooled loaf for a final luscious touch.
How to Serve Lemon Blueberry Loaf with Lemon Glaze Recipe
Garnishes
To boost freshness and add a pop of color, sprinkle some extra lemon zest or a handful of fresh blueberries on top just before serving. A few sprigs of mint can also brighten up the presentation beautifully and elevate aromas with fresh herbal notes.
Side Dishes
This loaf pairs wonderfully with a light, fruity side like a bowl of mixed berry salad or a dollop of whipped cream for an indulgent twist. For breakfast or brunch, it’s delightful alongside a hot cup of tea, coffee, or even a glass of freshly squeezed lemonade.
Creative Ways to Present
If you want to turn your Lemon Blueberry Loaf with Lemon Glaze Recipe into a dessert centerpiece, slice it and serve it on a rustic wooden board with clusters of blueberries spilling around. You can also cut it into petite, bite-sized squares for an elegant tea party or brunch buffet.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your lemon blueberry loaf in an airtight container. It stays moist and fresh at room temperature for up to 3 days. For longer storage, moving it to the fridge extends freshness to around 5 days without losing its tender charm.
Freezing
If you want to save some for later, this loaf freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge or for a few hours at room temperature before enjoying it again.
Reheating
To revive that just-baked softness, warm individual slices in the microwave for about 15 to 20 seconds or pop them in a preheated oven at 300°F for 5 to 7 minutes. This brings back the moist, tender crumb and the lovely glaze shine.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Loaf with Lemon Glaze Recipe?
Absolutely! Frozen blueberries work just fine—just be sure to toss them in a little flour before folding into the batter to avoid turning the batter purple and to keep the distribution even.
Is it possible to make this loaf gluten-free?
You can substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour. Make sure it contains xanthan gum for the best texture, and you might want to reduce the baking powder slightly if your blend already includes leavening.
What can I replace the yogurt with?
Plain yogurt or sour cream adds moisture and a bit of tang, but you can swap it with an equal amount of buttermilk or a plant-based yogurt alternative for a dairy-free twist. This maintains the loaf’s tender crumb beautifully.
How do I know when the loaf is done?
The best way is with the toothpick test—insert a toothpick into the center, and if it comes out clean or with just a few crumbs clinging, your loaf is perfectly baked. If there’s wet batter, give it another 5 to 10 minutes.
Can I double the recipe for a larger batch?
Yes, doubling this recipe is straightforward. Use two loaf pans and keep an eye on the baking time, which might increase slightly. Start checking for doneness around the original baking time to avoid overbaking.
Final Thoughts
I can’t recommend trying this Lemon Blueberry Loaf with Lemon Glaze Recipe enough. It’s one of those rare desserts that feels both homely and special, perfect for any occasion or just a sweet treat to brighten your day. The combination of bright, fresh lemon and luscious blueberries always impresses, and the glaze ties it all together with a zingy finish. When you bake this loaf, you’re not just making a dessert—you’re creating a joyful moment to share with friends, family, or just yourself. Give it a go; I promise it’ll become a beloved recipe in your collection!
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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
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf with Lemon Glaze is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon zest. Perfect for dessert or a delightful snack, it combines the tanginess of lemon with sweet juicy blueberries, topped with a zesty lemon glaze for an extra citrus kick.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Other Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of the loaf.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, ensuring even rising and texture in the loaf.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, plain yogurt or sour cream, lemon juice, and lemon zest to add moisture and bright citrus flavor.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the loaf tender and moist.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, taking care not to crush them to maintain bursts of fruity flavor throughout the bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
- Make Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaf for a glossy, tangy finish and serve.
Notes
- For more even blueberry distribution, toss blueberries with a tablespoon of flour before folding into the batter.
- Using fresh blueberries is preferred; frozen blueberries can cause the batter to turn slightly purple.
- Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
