Lemon Blueberry Loaf with Lemon Glaze Recipe – Moist & Bakery Perfect

This incredibly moist Lemon Blueberry Loaf is the perfect combination of tangy citrus flavor bursting with sweet blueberries, all topped with a simple lemon glaze that creates bakery-quality perfection at home. Whether you’re looking for a quick brunch bread, spring dessert idea, or an easy loaf cake recipe, this one-bowl wonder delivers exceptional results every time.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup milk
• 2 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup fresh blueberries (plus 1 tablespoon flour for coating)

Lemon Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Easy Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Toss the blueberries with 1 tablespoon flour to prevent them from sinking in the batter.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the lemon zest and lemon juice.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
7. Gently fold in the coated blueberries until just combined – do not overmix.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50西60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack.

Prepare the Lemon Glaze

1. While the loaf is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Adjust consistency by adding more lemon juice for a thinner glaze or more powdered sugar for thicker glaze.
3. Once the loaf has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
4. Let the glaze set for 15 minutes before slicing.

Expert Tips for Perfect Lemon Blueberry Loaf

• Blueberry Distribution: Coating blueberries with flour ensures they stay suspended throughout the loaf instead of sinking to the bottom.
• Moisture Control: Do not overmix the batter – flour streaks are okay! Overmixing activates gluten resulting in a tougher texture.
• Lemon Enhancement: Use fresh lemon juice and zest for the brightest flavor – bottled juice lacks the vibrant citrus notes.
• Cooling is Crucial: Allow the loaf to cool completely before glazing to prevent the glaze from melting and soaking in.
• Storage Tips: Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freezes beautifully for up to 3 months.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Yes! Use frozen blueberries directly without thawing, but expect some color bleeding into the batter.

Can I make this loaf without eggs?
Yes – substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

How can I make this recipe gluten-free?
Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free certified.

Can I add other fruits to this loaf?
Absolutely! Raspberries, blackberries, or diced strawberries work wonderfully alongside or instead of the blueberries.

Why is my lemon blueberry loaf sinking in the middle?
This usually indicates underbaking or opening the oven door too early. Ensure proper baking time and don’t open the oven during the first 30 minutes of baking.

Lemon Blueberry Loaf with Lemon Glaze Recipe – Moist & Bakery Perfect

This incredibly moist Lemon Blueberry Loaf combines tangy citrus flavor with sweet blueberries, topped with a simple lemon glaze for bakery-quality perfection at home. It’s a one-bowl wonder that works perfectly as a brunch bread, spring dessert, or easy loaf cake recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup milk
• 2 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup fresh blueberries (plus 1 tablespoon flour for coating)
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Toss the blueberries with 1 tablespoon flour to prevent them from sinking in the batter.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the lemon zest and lemon juice.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
7. Gently fold in the coated blueberries until just combined – do not overmix.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack.
11. While the loaf is cooling, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
12. Adjust consistency by adding more lemon juice for a thinner glaze or more powdered sugar for thicker glaze.
13. Once the loaf has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
14. Let the glaze set for 15 minutes before slicing.

Notes

Coating blueberries with flour prevents sinking. Do not overmix batter. Use fresh lemon juice and zest for best flavor. Cool completely before glazing. Store at room temperature for 2 days or refrigerate for 5 days. Freezes well for up to 3 months.