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 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tsp lemon zest; ¼ cup fresh lemon juice; 1 tsp vanilla extract; 1 cup fresh blueberries; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice

Highlighted under: Homemade Baking Collection

I love making this Blueberry Lemon Loaf with Glaze because it perfectly combines the tartness of lemon with the sweetness of blueberries. The vibrant flavor profile is refreshing and invigorating, making it a delightful treat for breakfast or a midday snack. The addition of a simple glaze brings it to another level, and the aroma that fills my kitchen as it bakes is simply irresistible. I often bring this loaf to gatherings, and it's always a crowd-pleaser that gets devoured quickly!

Created by

Rosamund Blake

Last updated on 2026-02-06T18:21:36.260Z

When I first tried this Blueberry Lemon Loaf, I was blown away by how the zesty lemon flavor enhanced the blueberries. I experimented with the glaze, using less sugar for a more balanced sweetness, which elevated the loaf without overpowering it. My family loved it so much that I now make it regularly, often trying to vary the fruits based on what’s in season!

One tip I discovered is to gently fold the blueberries into the batter to avoid bursting them. This not only preserves their vibrant color but also ensures you get delightful bursts of juice in each bite. I also recommend letting the loaf cool completely before adding the glaze — it helps the glaze set beautifully, creating a perfect outer crust!

Why You Will Love This Recipe
A delightful balance of tart lemon and sweet blueberries
Moist, tender crumb that stays fresh for days
Versatile enough for breakfast, dessert, or snack time

Key Techniques for Success

Achieving the perfect loaf relies heavily on the creaming method used for the butter and sugar. Be sure to cream them together for 3-4 minutes until the mixture is light and fluffy; this incorporates air, giving your loaf a tender crumb. Additionally, when incorporating the dry ingredients, mix until just combined. Overmixing can lead to a dense texture, which we want to avoid for a moist and airy loaf.

When adding blueberries, be gentle. Folding them in rather than stirring is crucial to prevent them from breaking and staining the batter. To further reduce the risk of burst berries, consider tossing them in a bit of flour before adding them to the batter. This helps suspend the blueberries and keep them evenly distributed throughout the loaf.

Ingredient Insights

Fresh lemon juice and zest are key players in this recipe, providing both brightness and depth of flavor. Make sure to use freshly squeezed lemon juice instead of bottled to avoid any artificial flavors. The zest, which contains essential oils from the skin, enhances the fragrance and overall taste of the loaf, making your baking experience even more enjoyable.

If you can't find fresh blueberries, feel free to substitute with frozen ones. Just be sure to fold them in while they are still frozen to minimize the chance of them breaking down. This can also be an excellent way to enjoy blueberry lemon loaf year-round, as frozen blueberries can be found in most grocery stores.

Ingredients

Gather these ingredients for your Blueberry Lemon Loaf:

For the Loaf:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup fresh blueberries

For the Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps to bake your delicious Blueberry Lemon Loaf:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar

In another large bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries to distribute them evenly without breaking them.

Bake the Loaf

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

Cool and Glaze

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Whisk together the powdered sugar and lemon juice for the glaze, then drizzle it over the cooled loaf.

Enjoy your homemade Blueberry Lemon Loaf!

Pro Tips

For a twist, try adding a handful of walnuts or almonds for extra crunch. This loaf also freezes well, so you can enjoy it later
just wrap it tightly in plastic wrap and foil.

Storage Tips

To keep your Blueberry Lemon Loaf fresh, store it in an airtight container at room temperature for up to three days. If you're looking to keep it longer, consider freezing it. Wrap the loaf tightly in plastic wrap and then in aluminum foil, and it can last up to three months in the freezer. When ready to enjoy, simply thaw it overnight in the refrigerator before serving.

For those who prefer a soft loaf, reheat slices in the microwave for 10-15 seconds before serving. This will help restore that deliciously moist texture. Avoid reheating the entire loaf at once, as this can lead to a dry exterior.

Serving Suggestions

This loaf is incredibly versatile and can be enjoyed on its own, but it also pairs beautifully with a dollop of whipped cream or a spread of cream cheese for an extra touch. For a delightful brunch, slice the loaf and serve it alongside fresh fruit and a light yogurt dip.

For an added touch of festivity, consider garnishing each slice with a sprinkle of lemon zest or additional blueberries before serving. This not only enhances presentation but accentuates the flavors within the loaf, making it an even more refreshing treat.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can substitute frozen blueberries in this recipe. Just keep them frozen until you're ready to fold them into the batter to prevent them from bleeding into the mixture.

→ How do I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, consider freezing it.

→ Can I make this loaf without eggs?

Yes, you can use flax eggs or applesauce as a substitute. For one egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens, or use 1/4 cup of applesauce.

→ Can I add other fruits?

Absolutely! You can mix in raspberries, cranberries, or even chopped strawberries for a different flavor profile. Just be mindful of the moisture they may add.