Print

Lemon Blueberry Loaf with Lemon Glaze

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Eggs and Lemon: Beat in eggs one at a time, then mix in lemon zest and lemon juice until fully combined and fragrant.
  5. 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.
  6. Fold in Blueberries: Gently fold in the blueberries, being careful not to break them to maintain their color and texture.
  7. 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.
  8. 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.
  9. 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

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

Find it online: https://marybaking.com/lemon-blueberry-loaf-with-lemon-glaze/