If you are craving a delightful burst of citrus paired with sweet, juicy bursts of blueberry, this Lemon Blueberry Loaf with Lemon Glaze Recipe is an absolute must-try. Imagine a moist, tender loaf infused with fresh lemon zest and juice, studded with vibrant blueberries, then topped with a tangy-sweet lemon glaze that adds the perfect finishing touch. Whether for breakfast, afternoon tea, or a light dessert, this loaf brings sunshine and happiness to any table with every single bite.
Ingredients You’ll Need
What makes this Lemon Blueberry Loaf with Lemon Glaze Recipe so special is how straightforward and fresh the ingredients are. Each item plays an essential role, ensuring the loaf has a tender crumb, bright lemon flavor, and juicy bursts from the blueberries.
- 1 1/2 cups all purpose flour: Provides the structure for the loaf and keeps it light yet sturdy.
- 1 teaspoon baking powder: Helps the loaf rise beautifully and become fluffy.
- 1/4 teaspoon baking soda: Works with the acidic ingredients to enhance leavening and texture.
- 1/4 teaspoon salt: Balances and rounds out the sweetness in the loaf.
- 3/4 cup granulated sugar: Adds sweetness while contributing to the tender crumb.
- 2 large eggs at room temperature: Bind the ingredients and add richness.
- 1/2 cup plain yogurt or sour cream: Keeps the loaf moist and adds subtle tanginess.
- 1/2 cup vegetable oil: Locks in moisture, resulting in a soft texture.
- 2 tablespoons fresh lemon zest: Bursting with fresh citrus oils to give vibrant lemon flavor.
- 1/4 cup fresh lemon juice: Adds brightness and complements the zest perfectly.
- 1 teaspoon vanilla extract: Deepens the flavor profile and adds warmth.
- 1 cup fresh blueberries tossed with 1 teaspoon flour: Keeps the berries suspended in the batter and distributes them evenly.
- For the glaze: 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice for a perfect balance of sweet and tart.
How to Make Lemon Blueberry Loaf with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F. Greasing a standard 9×5 inch loaf pan and lining it with parchment paper if you prefer will make removing the loaf from the pan easier once it’s baked. This simple first step sets you up for success.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Mixing these first ensures the raising agents and salt are evenly distributed throughout the batter, which helps the loaf rise uniformly.
Step 3: Whisk Wet Ingredients
In a separate large bowl, whisk the granulated sugar and eggs together until the mixture becomes light and smooth, signaling that the sugar is starting to dissolve and air is being incorporated. Then add in the yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract, stirring until fully combined. This creates a rich and zesty base for your loaf.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently just until no dry streaks remain. Overmixing here could toughen your loaf, so a light touch keeps the texture tender and soft.
Step 5: Fold in Blueberries
Gently fold in the flour-coated blueberries to ensure they’re evenly dispersed without breaking them up, which helps keep your loaf visually beautiful and full of juicy bursts in every slice.
Step 6: Bake Your Loaf
Pour the batter into the prepared loaf pan and smooth the top for an even finish. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The aroma will be irresistible by the time it’s done baking.
Step 7: Cool and Glaze
Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. For the glaze, whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle the glaze over the completely cooled loaf—it adds a perfect sweet-tart contrast that makes every bite unforgettable.
How to Serve Lemon Blueberry Loaf with Lemon Glaze Recipe
Garnishes
Adding a few fresh blueberries or thin strips of lemon zest on top of the glaze can make your lemon blueberry loaf look as delightful as it tastes. These small garnishes not only enhance appearance but also boost the fresh flavor with every bite.
Side Dishes
This loaf pairs wonderfully with lighter accompaniments like a scoop of vanilla yogurt, fresh fruit salad, or a cup of your favorite tea or coffee. These sides provide balance without overpowering the refreshing citrus-blueberry notes.
Creative Ways to Present
If you want to make this Lemon Blueberry Loaf with Lemon Glaze Recipe feel extra special, slice it and serve it as petite toasts topped with ricotta and a drizzle of honey. It also works beautifully crumbled over vanilla ice cream for a quick dessert or cut into small squares for a charming breakfast buffet.
Make Ahead and Storage
Storing Leftovers
Wrap leftover loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps it moist and preserves the bright lemon taste, perfect to enjoy a slice fresh each day.
Freezing
You can freeze slices or the whole loaf by wrapping it securely in plastic wrap and then foil, or placing it in a freezer-safe container. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator for best results.
Reheating
Gently warm slices in a microwave for 10 to 15 seconds or in a toaster oven for a few minutes to revive that fresh-baked feel. Avoid overheating to keep it moist and tender.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Loaf with Lemon Glaze Recipe?
Absolutely! Just be sure not to thaw them before folding into the batter, as keeping them frozen helps prevent the color from bleeding and stops the batter from becoming too blue.
What can I substitute for yogurt or sour cream?
If you don’t have yogurt or sour cream, you can use buttermilk or even a milk and lemon juice mixture as a substitute. These alternatives will maintain the moistness and slight tanginess in the loaf.
How do I get the glaze the right consistency?
Start with 2 tablespoons of lemon juice added to the powdered sugar and whisk well. If it’s too thick, add more lemon juice a little at a time until it’s smooth and pourable but not runny enough to drip off the loaf completely.
Can I make this loaf vegan?
This recipe relies on eggs and dairy for texture and moisture, but with some experimentation using vegan substitutes like flax eggs, plant-based yogurt, and oil alternatives, you can create a similar loaf.
Why is the flour added to the blueberries before mixing?
Tossing blueberries with a bit of flour prevents them from sinking to the bottom of the loaf during baking and helps distribute them evenly throughout the batter for consistent blueberry pockets.
Final Thoughts
This Lemon Blueberry Loaf with Lemon Glaze Recipe is a true crowd-pleaser that brightens any gathering or quiet moment at home. Its perfectly balanced flavors and moist texture make it a recipe I return to again and again, and I genuinely hope you enjoy making and sharing it as much as I do. You deserve a little delicious sunshine in your day, so give it a try and watch how quickly it becomes a favorite in your recipe collection.
Print
Lemon Blueberry Loaf with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Lemon Blueberry Loaf is a delightful treat perfect for breakfast, brunch, or dessert. The combination of fresh blueberries and zesty lemon creates a refreshing taste, complemented by a tangy lemon glaze that adds the perfect finishing touch. Easy to prepare and baked to golden perfection, this loaf is sure to become a favorite in your kitchen.
Ingredients
For the Loaf:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup plain yogurt or sour cream
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, tossed with 1 teaspoon flour
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan and, if desired, line it with parchment paper to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and eggs until the mixture is light and smooth. Then add the plain yogurt or sour cream, vegetable oil, fresh lemon zest, fresh lemon juice, and vanilla extract, whisking until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently just until no dry streaks remain to avoid overmixing and to keep the loaf tender.
- Add Blueberries: Gently fold in the flour-coated fresh blueberries with care to prevent them from breaking and discoloring the batter.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
- Make the Lemon Glaze: Whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until the glaze is smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaf. Slice and serve fresh for the best flavor and texture.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture and color bleeding.
- For an intensified lemon flavor, add an additional tablespoon of fresh lemon zest to the glaze.
- Ensure eggs are at room temperature for better incorporation and texture.
- Use parchment paper to make removal from the pan easier and to avoid sticking.
