Discover a zesty, moist Lemon Blueberry Loaf with Lemon Glaze recipe perfect for breakfast or dessert. This delightful loaf blends the fresh brightness of lemon with juicy blueberries, then finishes with a sweet, tangy glaze that’s simply irresistible. Whether you’re baking for a special occasion or craving a fresh homemade treat, this recipe hits all the right notes for flavor and texture.

Why You’ll Love This Recipe

Bright and Refreshing Flavor: The combination of tart lemon and sweet blueberries creates a perfectly balanced taste that wakes up your palate.
Moist and Tender Texture: Each bite melts in your mouth thanks to the ideal mix of wet and dry ingredients, ensuring the loaf stays soft.
Easy to Make: Simple pantry staples and fresh ingredients come together quickly, requiring just a few easy steps from start to finish.
Versatile Treat: Great for breakfast, brunch, or a delightful dessert, and pairs well with coffee, tea, or even a light dessert wine.
Beautiful Presentation: The vibrant blueberries and shiny lemon glaze make this loaf as pretty as it is delicious.

Ingredients You’ll Need

Gathering simple, fresh ingredients ensures this Lemon Blueberry Loaf with Lemon Glaze turns out perfectly every time. Each element plays a crucial role in adding flavor, moisture, or color, creating a harmonious balance.

All-purpose Flour: The base that provides structure while keeping the loaf tender.
Baking Powder: Helps the loaf rise nicely for a light texture.
Salt: Enhances all the flavors without overpowering.
Fresh Lemons: Both zest and juice bring vibrant citrus flavor and freshness.
Granulated Sugar: Adds sweetness and helps with browning.
Butter: Provides richness and moistness for the perfect crumb.
Eggs: Bind the ingredients together and contribute to a tender texture.
Milk: Adds moisture and helps blend all ingredients smoothly.
Fresh Blueberries: Bursting juicy berries add color and a natural fruity sweetness.
Powdered Sugar (for glaze): Creates a smooth, sweet finishing touch with a perfect lemon kick.

Variations for Lemon Blueberry Loaf with Lemon Glaze

This recipe is wonderfully adaptable, making it easy to tweak according to your pantry, dietary preferences, or simply your mood. Feel free to experiment and make the loaf your own!

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to keep it tender without gluten.
Vegan Version: Replace butter with coconut oil and eggs with flax eggs for a plant-based delight.
Mixed Berries: Swap or add raspberries or blackberries along with blueberries for an extra burst of color and flavor.
Nutty Twist: Add chopped almonds or pecans to the batter for a crunchy surprise.
Spiced Up: Include a pinch of cinnamon or cardamom to add warm spices that complement the lemon and blueberries.

How to Make Lemon Blueberry Loaf with Lemon Glaze

Step 1: Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper. Zest and juice the lemons first, then rinse and pat dry the blueberries to keep them firm during baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning throughout the batter.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until creamy and fluffy, about 3-4 minutes. This step is essential for the light, tender texture of the loaf.

Step 4: Add Eggs and Lemon

Beat in the eggs one at a time, then mix in the lemon zest and lemon juice until everything is well combined and fragrant.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the loaf.

Step 6: Fold in Blueberries

Gently fold the blueberries into the batter, being careful not to break them to keep their beautiful color intact.

Step 7: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Prepare the Lemon Glaze

While the loaf cools slightly, whisk powdered sugar and lemon juice together until smooth and pourable. Adjust consistency by adding more powdered sugar or juice if needed.

Step 9: Glaze and Cool

Drizzle the lemon glaze over the warm loaf and allow it to set before slicing. The glaze adds a zesty sweetness that perfectly complements the tender loaf.

Pro Tips for Making Lemon Blueberry Loaf with Lemon Glaze

Use Fresh Lemons: Fresh lemon zest and juice make a huge difference in brightness compared to bottled juice.
Don’t Overmix: Mix batter just until combined to keep the loaf tender and avoid a dense texture.
Coat Blueberries with Flour: Toss blueberries lightly with flour before adding to batter to prevent them from sinking.
Room Temperature Ingredients: Use butter, eggs, and milk at room temperature for better emulsification and texture.
Test Baking Time: Ovens vary, so start checking your loaf at 50 minutes with a toothpick for doneness.

How to Serve Lemon Blueberry Loaf with Lemon Glaze

Garnishes

Add a sprinkling of powdered sugar or a few fresh lemon slices and extra blueberries on top to make your presentation pop and add fresh flavor.

Side Dishes

Pair this loaf with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple cup of hot tea or coffee for an all-day treat.

Creative Ways to Present

Slice the loaf and serve as mini stacks layered with lemon curd or cream cheese frosting for an impressive brunch centerpiece or dessert course.

Make Ahead and Storage

Storing Leftovers

Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to keep it fresh and moist.

Freezing

For longer storage, slice the loaf and freeze individual slices in airtight freezer bags. This way, you can enjoy a piece anytime without thawing the whole loaf.

Reheating

Reheat slices gently in a microwave or oven wrapped in foil; this refreshes the loaf’s softness without drying it out.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid adding extra moisture that can affect the loaf’s texture.

What can I substitute for butter in this recipe?

Coconut oil or a vegan butter substitute works well for a dairy-free variation without sacrificing flavor or moisture.

How do I prevent blueberries from sinking to the bottom?

Toss the blueberries in a bit of flour before folding them into the batter, which helps them stay evenly distributed throughout the loaf.

Can I make this recipe into muffins?

Absolutely! Divide the batter into a muffin tin and reduce baking time to around 20-25 minutes, checking with a toothpick for doneness.

Is it necessary to make the lemon glaze?

While optional, the lemon glaze adds a wonderful citrusy sweetness that enhances the loaf’s flavor and adds a beautiful finishing touch.

Final Thoughts

This Lemon Blueberry Loaf with Lemon Glaze is truly one of those recipes that delights every time, combining freshness, sweetness, and a moist, tender crumb that feels like sunshine on a plate. Whether you’re baking for friends, family, or just treating yourself, this recipe is sure to become a favorite. Dive in and enjoy the beautiful burst of lemon and blueberry in every bite!

Lemon Blueberry Loaf with Lemon Glaze

Print Recipe

Discover a zesty and moist Lemon Blueberry Loaf with Lemon Glaze that’s perfect for breakfast, brunch, or dessert. This delightful loaf combines fresh lemon zest and juice with juicy blueberries, creating a bright, refreshing flavor and tender texture. Finished with a sweet and tangy lemon glaze, it offers an irresistible treat that is easy to make with simple pantry staples and fresh ingredients. Whether served plain or garnished with powdered sugar and fresh fruit, this loaf is a crowd-pleaser for any occasion.

Author: Mary
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10-12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free flour)

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (or gluten-free flour blend)
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened (or coconut oil for vegan)
1 cup granulated sugar
2 large eggs (or 2 flax eggs for vegan)
1/2 cup milk, room temperature
Zest of 2 fresh lemons
1/4 cup fresh lemon juice (about 2 lemons)

Fruit

1 cup fresh blueberries (tossed lightly in flour)

Lemon Glaze

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Prepare Your Ingredients and Pan: Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper. Zest and juice the lemons and rinse then pat dry the blueberries to keep them firm during baking.
Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the batter.
Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar together until creamy and fluffy for about 3-4 minutes. This contributes to the light, tender texture of the loaf.
Add Eggs and Lemon: Beat in eggs one at a time, then mix in lemon zest and lemon juice until fully combined and fragrant.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and milk alternately to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and toughening the loaf.
Fold in Blueberries: Gently fold in the blueberries, being careful not to break them to maintain their color and texture.
Bake the Loaf: Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Lemon Glaze: While the loaf cools slightly, whisk powdered sugar and lemon juice together until smooth and pourable. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Glaze and Cool: Drizzle the lemon glaze over the warm loaf and allow it to set before slicing. This adds a zesty sweetness that perfectly complements the tender loaf.

Notes

Use fresh lemons for the best bright citrus flavor—you’ll notice a big difference compared to bottled juice.
Do not overmix the batter; mix only until ingredients are just combined to keep the loaf tender and avoid density.
Toss blueberries lightly with flour before folding them into the batter to prevent them from sinking to the bottom.
Bring butter, eggs, and milk to room temperature before mixing for better texture and emulsification.
Oven temperatures vary, so start checking the loaf around 50 minutes with a toothpick for doneness.

Nutrition

Serving Size: 1 slice (1/12th of loaf)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: lemon loaf, blueberry loaf, lemon blueberry bread, lemon glaze, breakfast loaf, dessert loaf, gluten-free lemon bread