If you’re craving a burst of fresh, zesty flavor combined with a sweet, tender crumb, you have to try the Blueberry Lemon Loaf with Lemon Glaze Recipe. This delightful loaf is a perfect balance of tart lemon and juicy blueberries throughout, topped with a shiny, tangy lemon glaze that adds just the right finishing touch. Whether you’re serving it for breakfast, brunch, or an afternoon treat, this loaf will charm everyone with its moist texture and vibrant taste.
Ingredients You’ll Need
Gathering all the ingredients for this Blueberry Lemon Loaf with Lemon Glaze Recipe is surprisingly straightforward. Each one plays a vital role in achieving the perfect flavor, moistness, and appearance of the final loaf. From the tartness of fresh lemons to the sweetness of blueberries and the richness of butter, everything combines effortlessly.
- 1 1/2 cups all-purpose flour: Provides structure and softness for the loaf.
- 1 1/2 teaspoons baking powder: Helps the loaf rise and gives it a light texture.
- 1/4 teaspoon salt: Enhances all the other flavors.
- 1/2 cup softened unsalted butter: Adds richness and moisture.
- 3/4 cup granulated sugar: Sweetens the loaf perfectly without overpowering the lemon.
- 2 large eggs: Bind ingredients and contribute to a tender crumb.
- Zest of 2 lemons: Brings a bright, fresh citrus aroma and flavor.
- 1/4 cup fresh lemon juice: Delivers tanginess to contrast the sweetness.
- 1/2 cup milk or plain yogurt: Keeps the loaf moist and tender.
- 1 teaspoon vanilla extract: Adds depth to the flavor profile.
- 1 1/2 cups fresh or frozen blueberries: Bursts of juicy sweetness throughout the loaf.
- 1 tablespoon flour for coating blueberries: Keeps blueberries from sinking to the bottom.
- 3/4 cup powdered sugar (for glaze): Sweetens and thickens the lemon glaze.
- 2-3 teaspoons lemon juice (for glaze): Makes the glaze tart and glossy.
- 2-3 tablespoons milk or soy milk (for glaze): Smooths out the glaze to the right consistency.
How to Make Blueberry Lemon Loaf with Lemon Glaze Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures your loaf bakes evenly from the moment it goes in. Grease a 9×5-inch loaf pan well, then line it with parchment paper with an overhang on the sides. That overhang is a game-changer—it makes lifting the loaf out cleanly super simple once it’s baked and cooled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the rising agents and salt throughout your mixture, which is critical for a tender and well-risen loaf. No clumps or pockets of baking powder here!
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy—this usually takes 2 to 3 minutes. This creaming step incorporates air into the batter, helping the loaf rise beautifully and develop a light texture.
Step 4: Add Eggs and Flavorings
One at a time, beat in the eggs until fully incorporated, making sure to mix well after each addition. Then stir in the fresh lemon juice, lemon zest, vanilla extract, and your choice of milk or yogurt. These ingredients meld to give the loaf its wonderfully fresh flavor and moist crumb.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Mix gently just until there are no visible flour pockets. Overmixing here can make your loaf dense, and we want it light and tender.
Step 6: Fold in Blueberries
Toss your blueberries with 1 tablespoon of flour—that trick keeps them suspended throughout the batter instead of sinking to the bottom. Gently fold the blueberries into the batter just until evenly distributed, taking care not to crush them.
Step 7: Bake the Loaf
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes, checking with a toothpick from around 50 minutes onward. When it comes out clean or with only a few moist crumbs, your loaf is perfectly baked. If the top browns too quickly, tent it loosely with foil for the last 10 to 15 minutes to protect it.
Step 8: Cool Completely and Add Glaze
Allow the loaf to cool in the pan for 15 minutes to settle, then transfer it to a wire rack to cool completely. The glaze should be applied only once the loaf has fully cooled; if added too soon, it will melt and run, resulting in uneven coverage.
How to Serve Blueberry Lemon Loaf with Lemon Glaze Recipe
Garnishes
To enhance the loaf’s vibrant colors, try adding a light dusting of powdered sugar or some finely grated lemon zest over the glaze just before serving. Fresh blueberries or thin lemon slices on the side also present beautifully and invite your guests to enjoy every hint of flavor.
Side Dishes
This loaf pairs wonderfully with a hot cup of tea or coffee, making it an ideal brunch or afternoon snack. For a heartier meal, serve alongside Greek yogurt or a dollop of whipped cream to add creaminess and balance the tartness.
Creative Ways to Present
Slice the loaf thickly for a more indulgent experience or cut it into bite-sized pieces to serve with a fruit platter at a gathering. Another fun idea is to turn slices into French toast for a refreshing twist that highlights the lemon and blueberry flavors.
Make Ahead and Storage
Storing Leftovers
Wrap the Blueberry Lemon Loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days to maintain its moisture and freshness. This loaf tends to get better after a day as flavors meld beautifully.
Freezing
You can freeze the loaf whole or in slices. Wrap it tightly in plastic wrap and then a layer of aluminum foil to avoid freezer burn. It will keep for up to 3 months. Thaw overnight in the fridge or at room temperature before glazing and serving.
Reheating
Warm slices gently in the microwave for about 15-20 seconds or toast them lightly in a toaster oven. This brings back the loaf’s softness and enhances the fresh lemon aroma, making every bite feel freshly baked.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Just make sure to toss frozen blueberries with flour directly from the freezer to help keep them suspended in the batter without turning it purple or soggy.
Is it possible to substitute yogurt with buttermilk?
Yes, buttermilk is a great substitute for yogurt in this recipe. It provides similar acidity and moisture which helps the loaf stay tender and flavorfully tangy.
Why do I need to coat the blueberries in flour?
The flour coating prevents the blueberries from sinking to the bottom during baking, helping them stay evenly distributed throughout the loaf for consistent bursts of juicy flavor.
Can I make this loaf gluten-free?
Yes, swapping all-purpose flour with a gluten-free blend that includes xanthan gum usually works well. Just be mindful that texture might vary slightly.
How thick should the lemon glaze be?
The glaze should be pourable but slightly thick so it clings nicely to the loaf without running off. Adjust the lemon juice and milk gradually until you reach that glossy, smooth consistency.
Final Thoughts
If you’re looking for a recipe that beautifully combines freshness, sweetness, and a comfort-baking vibe, the Blueberry Lemon Loaf with Lemon Glaze Recipe is a total winner. It’s one of those recipes you’ll want to make again and again, whether for a cozy breakfast or a cheerful afternoon treat. Give it a go—I promise it’s as delicious as it sounds and will quickly become a favorite in your baking repertoire.
Print
Blueberry Lemon Loaf with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Lemon Loaf is a moist and zesty quick bread bursting with fresh blueberries and bright lemon flavor. With a tender crumb and a light lemon glaze finishing, it’s a perfect treat for breakfast, tea time, or a sweet snack. The loaf is easy to make, combining classic baking methods to deliver a soft texture with evenly distributed berries and a delightful citrusy tang.
Ingredients
For the Blueberry Lemon Loaf
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) softened unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons (about 2 tablespoons)
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) milk or plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups (225 g) fresh or frozen blueberries
- 1 tablespoon flour (to coat blueberries)
For the Lemon Glaze
- 3/4 cup (90 g) powdered sugar
- 2–3 teaspoons lemon juice
- 2–3 tablespoons milk or soy milk
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, allowing the paper to extend over the edges for easy removal of the baked loaf.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. This ensures even rising and texture in your loaf.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until the mixture becomes pale and fluffy, about 2 to 3 minutes. This step incorporates air for a lighter texture.
- Add Eggs and Flavorings: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the fresh lemon juice, lemon zest, vanilla extract, and milk or yogurt until the wet ingredients are well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a mixer just until no dry flour pockets remain. Be careful not to overmix as this can make the loaf dense.
- Fold in the Blueberries: Toss the blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter using a spatula. This helps keep the berries suspended throughout the loaf instead of sinking.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the loaf top is browning too quickly, loosely cover it with foil during the last 10 to 15 minutes.
- Cool Completely: Let the loaf cool in the pan for 15 minutes. Then transfer it to a wire rack to cool fully before applying the lemon glaze. Applying the glaze while warm can cause it to melt unevenly.
- Prepare and Apply Lemon Glaze: Mix powdered sugar with 2-3 teaspoons of lemon juice and 2-3 tablespoons of milk or soy milk until smooth and pourable. Drizzle this glaze over the cooled loaf to finish.
Notes
- Using room temperature eggs helps create a smooth batter and better rise.
- Coating the blueberries lightly with flour prevents them from sinking to the bottom of the loaf during baking.
- Adjust baking time based on your oven; start checking doneness at 50 minutes.
- Frozen blueberries can be used but do not thaw to prevent color bleeding into the batter.
- The glaze adds a tangy sweetness but can be omitted for a less sweet finish.
- Store leftover loaf wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
