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
Scale
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.
