Lemon Blueberry Loaf with Lemon Glaze

Why You’ll Love This Recipe

This lemon blueberry loaf offers the perfect balance of zesty citrus and juicy blueberries in every bite. The buttery, delicate crumb combined with the luscious lemon glaze creates a dessert-like treat that’s surprisingly simple to prepare. Whether you’re craving a quick breakfast, an afternoon pick-me-up, or a light dessert, this loaf is sure to satisfy your taste buds. Plus, it’s versatile enough to customize with different fruits or nuts, making it a go-to recipe for all seasons.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Loaf:

• 1½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• ⅓ cup melted butter

• 1 cup granulated sugar

• 2 large eggs

• 2 tablespoon freshly squeezed lemon juice

• 2 teaspoon freshly grated lemon zest

• ½ teaspoon vanilla extract

• ½ cup milk

• 1 cup blueberries (fresh or frozen)

For the Lemon Glaze:

• 2 tablespoon melted butter

• ½ cup powdered sugar

• ½ teaspoon vanilla extract

• 2 tablespoon freshly squeezed lemon juice

Directions

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease with nonstick spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, use an electric mixer to blend the melted butter, granulated sugar, vanilla extract, eggs, lemon zest, and lemon juice until well combined.

4. On low speed, alternately add the dry flour mixture and milk to the wet ingredients, mixing just until combined. Avoid overmixing to keep the loaf tender.

5. Gently fold in the blueberries.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

8. Remove the loaf from the oven and let it cool in the pan for about 15 minutes before transferring to a serving platter.

To prepare the Lemon Glaze:
9. Whisk together melted butter, powdered sugar, lemon juice, and vanilla extract until smooth. If the glaze is too thick, add additional lemon juice a teaspoon at a time until pourable.
10. Drizzle the glaze over the warm loaf, allowing it to soak in before slicing and serving.

Servings and Timing

• Servings: Approximately 10 slices

• Preparation Time: 20 minutes

• Cooking Time: 55-60 minutes

• Total Time: 1 hour 20 minutes

Variations

• Use lime, orange, or grapefruit juice and zest instead of lemon for different citrus flavors.

• Substitute blueberries with raspberries, blackberries, or chopped strawberries.

• Add ½ cup toasted nuts, shredded coconut, or chocolate chunks for extra texture and flavor.

• Make mini loaves using smaller pans; reduce baking time to 40-45 minutes.

• Turn the batter into muffins for portable, individual treats.

Storage/Reheating

Store the lemon blueberry loaf covered at room temperature for 2-3 days. For longer storage, refrigerate in an airtight container for up to a week. To freeze, wrap the cooled loaf tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Reheat slices gently in a microwave or toaster oven to enjoy warm.

FAQs

How can I prevent blueberries from sinking in the loaf?

Toss the blueberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the loaf.

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw before adding; fold them in frozen to prevent the batter from turning purple.

What if I don’t have fresh lemons?

You can substitute bottled lemon juice, but fresh lemon juice and zest will give the best flavor.

How do I know when the loaf is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is ready.

Can I make this recipe dairy-free?

Yes, substitute the butter with dairy-free margarine and use a plant-based milk like almond or oat milk.

Is this loaf suitable for freezing?

Absolutely! Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before eating.

How thick should I slice the loaf?

Slices about ¾-inch thick work well for serving and maintain the loaf’s structure.

Can I use regular granulated sugar or should I use something else?

Regular granulated sugar is best, but you could also experiment with coconut sugar or a sugar substitute for a different flavor profile.

Can I make this loaf gluten-free?

Yes, use a gluten-free all-purpose flour blend that includes xanthan gum to maintain texture.

What’s the best way to serve this loaf?

It’s delicious on its own or topped with whipped cream, Greek yogurt, lemon curd, or even a smear of cream cheese or nut butter.

Conclusion

The Lemon Blueberry Loaf with Lemon Glaze is a wonderfully bright and flavorful quick bread that’s easy to make and impossible to resist. Its balance of tart lemon and sweet blueberries creates a refreshing treat suitable for any occasion. With simple ingredients and quick prep, this loaf is perfect for home bakers seeking a versatile, delicious recipe to brighten up breakfast, snack time, or dessert. Whether enjoyed fresh, frozen, or creatively served with toppings, this loaf is sure to become a favorite staple in your baking repertoire.