Lemon Blueberry Loaf with Lemon Glaze

There’s something incredibly comforting about the combination of sweet, juicy blueberries and the bright, refreshing taste of lemon. This Lemon Blueberry Loaf with Lemon Glaze is a perfect example of how these two ingredients complement each other beautifully. The loaf itself is soft, moist, and bursting with fresh blueberries, while the tangy lemon glaze on top adds an irresistible touch of sweetness and a citrusy punch. Whether you’re looking for a simple breakfast treat, an afternoon snack, or a light dessert, this loaf will satisfy your craving for something sweet and flavorful. It’s a delightful way to celebrate the flavors of summer year-round.

The lemon zest and freshly squeezed lemon juice add an extra layer of brightness, while the blueberries provide juicy bursts in every bite. The lemon glaze, made with just a few ingredients, enhances the loaf’s flavor and adds a beautiful finish that makes it even more tempting. Whether enjoyed with a cup of tea or coffee, or as a stand-alone snack, this loaf is perfect for any occasion.

Why You’ll Love This Recipe

This Lemon Blueberry Loaf with Lemon Glaze is simple to make, requires basic pantry ingredients, and delivers an amazing flavor experience. The loaf has the perfect texture—moist but not too dense—and the balance of tart lemon and sweet blueberries creates a deliciously refreshing flavor. The added glaze not only looks beautiful but also provides a sweet and tangy contrast that complements the loaf’s flavor. Perfect for breakfast, a snack, or even dessert, this loaf is a crowd-pleaser. Plus, it’s versatile—you can use fresh or frozen blueberries, depending on what you have on hand. It’s an easy yet indulgent treat that’s sure to become a favorite in your baking rotation.

Ingredients

For the Loaf:

• All-purpose flour
• Salt
• Baking powder
• Butter, melted
• Granulated sugar
• Large eggs
• Freshly squeezed lemon juice
• Freshly grated lemon zest
• Vanilla extract
• Milk
• Blueberries (fresh or frozen)

For the Lemon Glaze:

• Butter, melted
• Powdered sugar
• Vanilla extract
• Freshly squeezed lemon juice

Variations

• Add nuts: For a bit of crunch, you can add chopped walnuts or almonds to the batter.
• Add other fruits: You can swap out some of the blueberries for raspberries or strawberries for a slightly different twist.
• Make it dairy-free: Substitute the butter with coconut oil and use a dairy-free milk such as almond or oat milk.
• Make it sugar-free: Replace granulated sugar with a sugar substitute of your choice for a lower-sugar version.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

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

Step 3: Prepare Wet Ingredients

In a large bowl, whisk together the melted butter, granulated sugar, and eggs until the mixture is smooth and creamy. Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract until well combined.

Step 4: Add Dry Ingredients and Milk

Add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding a portion of the dry ingredients, then half of the milk, and continue alternating until everything is combined. Be careful not to overmix.

Step 5: Fold in Blueberries

Gently fold in the blueberries, taking care not to crush them. If you’re using frozen blueberries, you can add them directly from the freezer to avoid them turning the batter blue.

Step 6: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil and continue baking until done.

Step 7: Prepare the Lemon Glaze

While the loaf is baking, make the lemon glaze by whisking together the melted butter, powdered sugar, vanilla extract, and lemon juice in a small bowl until smooth.

Step 8: Cool and Glaze

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the loaf. Let the glaze set for a few minutes before slicing.

Tips for Making the Recipe

• Don’t overmix the batter: Overmixing can lead to a dense loaf. Stir until the ingredients are just combined.
• Prevent blueberries from sinking: Toss the blueberries in a little bit of flour before folding them into the batter. This helps them stay suspended in the batter while baking.
• Test for doneness: Test the loaf with a toothpick or cake tester. If it comes out clean or with just a few moist crumbs, the loaf is ready to come out of the oven.
• Use room temperature ingredients: For best results, use eggs and butter at room temperature to ensure everything mixes evenly.

How to Serve

This Lemon Blueberry Loaf with Lemon Glaze is perfect for serving with tea or coffee. It also makes a great addition to brunch spreads or as an afternoon snack. For an extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also slice it up and pack it for picnics or road trips.

Make Ahead and Storage

Storing Leftovers

Store any leftover loaf in an airtight container at room temperature for up to 3 days. The glaze may soften over time, but the flavor will still be delicious.

Freezing

To freeze the loaf, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to serve, thaw it overnight at room temperature and drizzle with fresh glaze if needed.

Reheating

To reheat, simply slice individual pieces and microwave for 15-20 seconds until warmed through, or warm the entire loaf in the oven at 300°F for about 10-15 minutes.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh. There’s no need to thaw them before adding them to the batter.

2. Can I make this loaf without eggs?

Yes, you can replace the eggs with a flaxseed egg substitute or another egg replacer.

3. How can I make this recipe gluten-free?

You can use a gluten-free flour blend to make this loaf gluten-free. Make sure to check that the other ingredients, like the baking powder, are also gluten-free.

4. Can I add more lemon flavor?

If you want a more intense lemon flavor, add more lemon zest or use lemon extract in addition to the fresh lemon juice.

5. How do I prevent the blueberries from sinking to the bottom?

Coating the blueberries in flour before folding them into the batter helps them stay suspended during baking.

6. Can I use a different type of milk?

Yes, you can substitute the milk with almond milk, oat milk, or any milk alternative you prefer.

7. How long does this loaf last?

The loaf will stay fresh at room temperature for 2-3 days. For longer storage, keep it in the fridge or freeze it.

8. Can I make this recipe without the glaze?

Yes, if you prefer a less sweet version, you can skip the glaze. The loaf is delicious on its own without it.

9. Can I use other berries?

Absolutely! You can substitute the blueberries with raspberries, strawberries, or blackberries.

10. Can I double the recipe?

Yes, you can double the recipe. Just use a larger loaf pan or divide the batter into two pans.

Conclusion

This Lemon Blueberry Loaf with Lemon Glaze is a delightful, refreshing treat that’s perfect for any occasion. With its perfect balance of sweet blueberries and tangy lemon, it’s a crowd-pleaser that’s sure to brighten your day. The simple lemon glaze takes the loaf to the next level, adding an irresistible shine and a burst of citrus flavor. Whether served as a snack, breakfast, or dessert, this loaf is sure to become a favorite in your recipe collection.

Print