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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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 9x5-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.