Lemon Blueberry Loaf with Lemon Glaze Recipe
If you’re searching for a dessert that feels like pure sunshine in every bite, the Lemon Blueberry Loaf with Lemon Glaze is the treat you’ve been dreaming of. This loaf combines bursts of juicy blueberries with the tang of fresh lemon, wrapped in a soft, tender crumb and finished with a glossy lemon glaze that’s practically irresistible. Each slice promises a perfect balance of sweet and zesty flavors, making it a show-stopping centerpiece for brunch, afternoon tea, or any time you crave a homemade delight.
Ingredients You’ll Need
You’ll be amazed at how such a simple list of ingredients creates this vibrant, bakery-worthy Lemon Blueberry Loaf with Lemon Glaze. Each component has its own delicious role, from adding lift and moisture to amping up the color and flavor.
- All-purpose flour: Gives the loaf its structure and keeps the crumb beautifully soft and tender.
- Salt: Just a pinch brings all the flavors together and balances out the sweetness.
- Baking powder: Helps the loaf rise to impressive heights with a feather-light texture.
- Melted butter: Adds richness and a subtle nuttiness you really can’t get from oil alone.
- Granulated sugar: Sweetens the batter and encourages that tempting, golden-brown crust.
- Large eggs: Bind everything together and make the loaf moist and satisfying without being dense.
- Freshly squeezed lemon juice: This is where your loaf gets its signature freshness and zing.
- Freshly grated lemon zest: Intensifies that bright, citrusy aroma—and it looks gorgeous speckled in the batter.
- Vanilla extract: Adds a touch of warmth and rounds out the flavors.
- Milk: Keeps the loaf tender and delicate with just the right amount of moisture.
- Blueberries (fresh or frozen): Juicy pops of gorgeous color and tart-sweetness in every bite.
- Powdered sugar: Melts perfectly into the lemon glaze, keeping it silk-smooth and glossy.
How to Make Lemon Blueberry Loaf with Lemon Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper or give it a generous coating of nonstick spray. This simple step means your Lemon Blueberry Loaf with Lemon Glaze will release flawlessly, preserving every bit of that golden crust.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, giving your loaf a beautiful, even rise.
Step 3: Mix Wet Ingredients
Grab a large bowl and whisk together the melted butter, granulated sugar, eggs, vanilla extract, freshly grated lemon zest, and lemon juice. It’s the blend of butter and citrus here that sets the foundation for a wonderfully moist and fragrant loaf.
Step 4: Blend Wet and Dry Ingredients
On a low speed, add the dry mixture to the wet, alternating with the milk. Mix just until you see no more flour streaks. This gentle mixing is key to a soft crumb, and it’s absolutely worth the restraint!
Step 5: Fold in the Blueberries
With a gentle hand, fold in the blueberries. Coat them lightly in a bit of flour if you like to help prevent them from sinking, then stir just enough to distribute evenly throughout the batter.
Step 6: Transfer and Bake
Spoon the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 55-60 minutes, or until a toothpick poked into the center comes out clean, or with just a few moist crumbs.
Step 7: Cool and Prepare the Glaze
Let your Lemon Blueberry Loaf with Lemon Glaze cool in the pan for about 15 minutes. Then, carefully transfer it to a serving platter—it’s time to make it unforgettable with glaze.
Step 8: Make the Lemon Glaze
In a small bowl, whisk together melted butter, powdered sugar, lemon juice, and vanilla. If the glaze seems thick, add a bit more lemon juice until it’s pourable and luscious.
Step 9: Glaze and Serve
Drizzle the lemon glaze over your warm loaf and let it soak in, seeping into the top for ultimate flavor. Allow the glaze to set, then slice and serve up a little slice of joy.
How to Serve Lemon Blueberry Loaf with Lemon Glaze
Garnishes
Dress up your Lemon Blueberry Loaf with Lemon Glaze by adding a shower of extra lemon zest, a handful of fresh blueberries, or even a few edible flowers for an impressive finish. These touches bring brightness and elegance to every slice.
Side Dishes
Balance the sweet, tangy loaf with a dollop of Greek yogurt or a scoop of vanilla ice cream. If you’re hosting brunch or tea, pair slices with a platter of fresh berries or a little fruit salad for a colorful spread.
Creative Ways to Present
Try cutting your Lemon Blueberry Loaf with Lemon Glaze into thick slices and arranging them fanned out on a rustic wooden board. For a sunny twist, serve mini loaf slices with lemon curd or blueberry jam on the side so guests can customize each bite.
Make Ahead and Storage
Storing Leftovers
Keep your loaf moist by wrapping leftovers tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days. The glaze helps lock in freshness, so every morsel tastes bakery-fresh even a day or two later.
Freezing
If you want to stash away some Lemon Blueberry Loaf with Lemon Glaze for future cravings, wrap the cooled, unglazed loaf in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then add the glaze just before serving for best results.
Reheating
Enjoy your leftover loaf at room temperature, or warm individual slices in the microwave for 10-15 seconds for that fresh-from-the-oven feel. If you’ve frozen your loaf, let it come to room temp before glazing and serving.
FAQs
Can I use frozen blueberries instead of fresh ones?
Absolutely! Both fresh and frozen blueberries work perfectly in this recipe. If using frozen, don’t thaw them first—just add straight to the batter to prevent too much bleeding or excess moisture.
What can I do if I don’t have a loaf pan?
You can bake the Lemon Blueberry Loaf with Lemon Glaze in a muffin tin or as mini loaves. Just adjust the baking time—smaller vessels will bake more quickly, so watch closely for doneness.
How do I keep the blueberries from sinking to the bottom?
Toss the blueberries in a tablespoon of flour before folding them in. This light coating helps suspend them in the batter for perfect, even distribution throughout your loaf.
Can I make it dairy-free?
Definitely! Try using a plant-based butter substitute and your favorite non-dairy milk. The Lemon Blueberry Loaf with Lemon Glaze will still be super moist and delicious, with all that vibrant flavor.
Why is my loaf dense instead of fluffy?
Most often, over-mixing is the culprit. Be sure to mix your ingredients just until combined and avoid heavy stirring once you add the flour. This preserves that light, tender crumb we all love.
Final Thoughts
There’s something truly special about baking (and sharing!) a Lemon Blueberry Loaf with Lemon Glaze—it’s the kind of recipe people will ask you for, again and again. I hope you give it a try and let it brighten up your kitchen, one zesty, berry-studded slice at a time!
Print
Lemon Blueberry Loaf with Lemon Glaze Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf with Lemon Glaze is a delightful treat that perfectly balances the tartness of lemon with the sweetness of blueberries. The moist and tender loaf topped with a tangy lemon glaze is sure to impress your taste buds!
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
Wet Ingredients:
- ⅓ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp freshly squeezed lemon juice
- 2 tsp freshly grated lemon zest
- ½ tsp vanilla extract
- ½ cup milk
- 1 cup blueberries (fresh or frozen)
Lemon Glaze:
- 2 tbsp melted butter
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and prepare a loaf pan with parchment paper or nonstick spray.
- Prepare dry ingredients: In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- Mix wet ingredients: In a large bowl, combine melted butter, sugar, eggs, lemon juice, lemon zest, and vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients and milk to the wet mixture, mixing until just combined.
- Add blueberries: Gently fold in the blueberries.
- Bake: Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Cool and glaze: Allow the loaf to cool for 15 minutes in the pan, then transfer to a platter. Prepare the lemon glaze by whisking together melted butter, powdered sugar, lemon juice, and vanilla extract. Drizzle the glaze over the warm loaf.
- Serve: Let the glaze set before slicing and serving the delicious Lemon Blueberry Loaf.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Lemon Blueberry Loaf, Lemon Glaze, Blueberry Bread, Lemon Bread, Baking, Dessert
