Blueberry Lemon Loaf With Glaze

Name: Blueberry Lemon Loaf With Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 1/4 cup lemon juice; 1/2 cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Homemade Baking Collection

I fell in love with this Blueberry Lemon Loaf with Glaze the first time I made it. The balance of fresh blueberries and zesty lemon creates a delightful harmony that brightens up any day. While it’s perfect for breakfast or an afternoon snack, I often serve it at gatherings, and it never fails to impress. The glaze adds a touch of sweetness and a beautiful finish that makes it feel special. If you love fruity desserts that are incredibly easy to whip up, this loaf will quickly become a favorite in your baking repertoire.

Created by

Rosamund Blake

Last updated on 2026-01-24T13:35:35.312Z

When I first experimented with this Blueberry Lemon Loaf, I aimed for a perfect balance between tart and sweet. I noticed that adding freshly grated lemon zest elevates the flavor profile, making each bite burst with freshness. The blueberries not only add color but also moisture, ensuring the loaf remains soft and tender.

What truly sets this recipe apart is the simple glaze made from powdered sugar and lemon juice. It hardens beautifully, creating a shiny finish that’s as eye-catching as it is delicious. Serve it warm for the best experience!

Why You'll Love This Recipe
Bright, citrusy flavor that awakens the senses
A moist and tender texture with juicy blueberries
Simple ingredients and easy to prepare, perfect for bakers of all levels

Understanding the Ingredients

The primary components of the Blueberry Lemon Loaf are simple yet impactful. All-purpose flour provides the structure, while baking powder and baking soda work together to give the loaf a lovely rise. The inclusion of buttermilk not only adds moisture but also contributes a tangy flavor that complements the lemon zest beautifully. If you're out of buttermilk, you can easily substitute it with a mixture of plain yogurt and milk or by adding a splash of vinegar to regular milk and letting it sit for a few minutes.

Fresh blueberries are the stars of this loaf. They lend sweetness and moisture, and their vibrant color creates a visually appealing contrast against the pale batter. To prevent the blueberries from sinking to the bottom during baking, toss them in a bit of flour before adding them to the batter. This simple technique can significantly improve the loaf's overall texture and ensure a more even distribution of fruit throughout.

Perfecting the Technique

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense loaf, while gentle folding helps maintain a light and tender crumb. As you add the dry ingredients to the wet mixture, alternate with the buttermilk, ensuring that you start and end with the flour mixture. This method allows for better incorporation without the risk of deflating the mixture.

Monitoring the baking time is crucial for achieving the perfect loaf. Start checking for doneness at around 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the top of the loaf starts to brown too quickly, cover it loosely with aluminum foil to prevent burning while the center continues to bake. Keep an eye on it, and trust your instincts when it looks golden and slightly domed.

Ingredients

For the loaf

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
1/4 cup lemon juice
1/2 cup buttermilk
1 cup fresh blueberries

For the glaze

1 cup powdered sugar
2 tbsp lemon juice

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

Cream butter and sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add eggs and lemon

Beat in the eggs, lemon zest, and lemon juice until well combined.

Combine mixtures

Gradually add the dry ingredients alternating with the buttermilk, starting and ending with the flour mixture. Gently fold in the blueberries.

Pour and bake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.

Prepare the glaze

While the loaf cools, mix the powdered sugar and lemon juice until smooth.

Glaze the loaf

Once the loaf has cooled, drizzle the glaze over the top and let it set before slicing.

Pro Tips

For best results, use fresh blueberries and avoid overmixing the batter to maintain a light texture.

Serving Suggestions

This Blueberry Lemon Loaf is versatile and can be served in various ways. For breakfast, enjoy it warm with a pat of butter or a dollop of cream cheese spread for a delightful treat. For an afternoon snack or dessert, pair it with a cup of tea or coffee, and consider garnishing with fresh blueberries or a sprinkle of lemon zest for additional flair.

If you're looking to elevate your serving presentation, slice the loaf and arrange the pieces on a platter with a side of lemon curd or Greek yogurt for dipping. The tangy elements will enhance the loaf's flavors and provide a fun, interactive element to your gathering.

Storage and Make-Ahead Tips

To store leftover Blueberry Lemon Loaf, wrap it tightly in plastic wrap or place it in an airtight container. It will remain fresh at room temperature for up to three days. If you want to keep it longer, consider freezing individual slices. Thaw them at room temperature or gently warm them in the microwave for a quick treat.

If you're planning ahead, the loaf can be made a day in advance. In fact, the flavors often deepen and improve after a day of resting. Just make sure to glaze it right before serving to ensure that the glaze remains glossy and doesn’t absorb into the loaf overnight.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the batter to avoid sogginess.

→ How should I store the loaf?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for 5-7 days.

→ Can I make this ahead of time?

Absolutely! You can bake the loaf a day ahead and glaze it just before serving.

→ Can I substitute buttermilk?

You can make a quick substitute by mixing 1/4 cup of milk with 1 teaspoon of vinegar or lemon juice.