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Lemon Blueberry Loaf with Lemon Glaze: The Ultimate Spring Dessert

This lemon blueberry loaf with lemon glaze combines zesty lemon and sweet blueberries in a moist, tender quick bread that's perfect for brunch gatherings or spring desserts. The recipe features straightforward techniques for bakery-style results with a beautiful lemon glaze finish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • ½ cup buttermilk
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. Toss blueberries with 1 tablespoon flour to prevent sinking.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Cream softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, then mix in lemon zest and lemon juice.
  5. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined.
  6. Gently fold flour-coated blueberries into the batter using a spatula.
  7. Pour batter into prepared loaf pan and smooth top. Bake 50-60 minutes until toothpick comes out clean. Cool in pan 15 minutes before transferring to wire rack.
  8. Whisk together powdered sugar, lemon juice, and lemon zest until smooth for the glaze.
  9. Once loaf is completely cool, drizzle lemon glaze over top. Allow glaze to set 10-15 minutes before serving.

Notes

Use room temperature ingredients for even mixing. Don't overmix batter to avoid toughness. Coat blueberries in flour to prevent sinking. Allow loaf to cool completely before glazing.