Description

Discover the irresistible taste of Lemon Blueberry Loaf with Lemon Glaze, a moist and zesty treat combining fresh lemon brightness with juicy blueberries, topped with a tangy lemon glaze. Perfect for breakfast, snacks, or dessert, this loaf delivers a refreshing flavor and tender texture that’s simple to make and loved by all.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp granulated sugar

Wet Ingredients

1/2 cup unsalted butter, softened (or coconut oil for vegan/dairy-free option)
3/4 cup granulated sugar
3 large eggs (or 3 flax eggs for vegan option)
Zest of 2 fresh lemons
2 tbsp fresh lemon juice (plus more for glaze)
1/2 cup milk or buttermilk (or almond/oat milk for dairy-free)

Fruits

1 cup fresh or frozen blueberries, thawed and drained

For the Lemon Glaze

1 cup powdered sugar
2–3 tbsp fresh lemon juice

Instructions

Prepare the Ingredients: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper. In a bowl, sift together the flour, baking powder, and salt. Zest and juice fresh lemons, separating zest for the batter and juice for both batter and glaze. Rinse blueberries and pat dry.
Mix the Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy using a mixer. Add eggs one at a time, beating well after each addition. Stir in lemon zest and 2 tablespoons lemon juice. Pour in milk or buttermilk and mix until just combined.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to keep the loaf tender. Once nearly combined, gently fold in blueberries coated lightly with flour to prevent bleeding.
Bake the Loaf: Pour batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare and Add the Lemon Glaze: Whisk powdered sugar with lemon juice to create a smooth glaze. Drizzle generously over the cooled loaf, allowing it to soak in slightly for tangy sweetness.

Notes

Use room temperature butter, eggs, and milk for smoother batter and even baking.
Fold ingredients gently to avoid a tough loaf.
Coat blueberries with flour before adding to batter to prevent sinking and color bleed.
Allow loaf to cool completely before glazing to avoid melting the glaze.
Fresh lemons are preferred for bright, vibrant flavor.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Snack
Method: Baking

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: lemon blueberry loaf, lemon glaze, blueberry bread, lemon bread, gluten-free lemon loaf, moist lemon loaf, citrus loaf