Lemon Blueberry Loaf with Lemon Glaze

This Lemon Blueberry Loaf with Lemon Glaze is a simple and bright quick bread. It uses common pantry items and fresh or frozen blueberries. If you enjoy lemon in desserts, try a fresh lemon balm recipe as a small garnish with your slice.

Why This Recipe Works

The batter is moist from butter and milk and bright from lemon juice and zest. Baking powder gives a light crumb. Folding in the berries keeps them whole so you get bursts of juice in each slice. A thin lemon glaze soaks into the top for extra flavor and shine.

Why you should try this recipe

This loaf is easy to make and comes together fast. You get fresh lemon flavor and sweet blueberries in one bake. It fits both a quick breakfast and a teatime treat. If you like simple home bakes, you might also enjoy an easy meatloaf recipe for dinner on the same day.

How to make Lemon Blueberry Loaf with Lemon Glaze

Make the batter, fold in blueberries, bake until a toothpick comes out clean, then drizzle the lemon glaze over the warm loaf. Let the glaze soak in a bit before slicing so each piece is moist and bright.

Ingredients :

• 1½ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• ⅓ cup melted butter
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp freshly squeezed lemon juice
• 2 tsp freshly grated lemon zest
• ½ tsp vanilla extract
• ½ cup milk
• 1 cup blueberries (fresh or frozen)
• 2 tbsp melted butter
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp freshly squeezed lemon juice

Equipments Needed

• 9×5-inch loaf pan
• Parchment paper or nonstick spray
• Mixing bowls (medium and large)
• Whisk and spatula
• Measuring cups and spoons
• Oven and cooling rack
• Toothpick or cake tester

Step-by-Step Instructions :

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease with nonstick spray.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, mix melted butter, granulated sugar, vanilla extract, eggs, lemon zest, and lemon juice until well combined.
4. On low speed, alternately add dry ingredients and milk to wet ingredients, mixing just until combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake 55-60 minutes, or until a toothpick inserted in center comes out clean.
8. Cool loaf in pan for 15 minutes, then transfer to serving platter.
9. For the glaze, whisk melted butter, powdered sugar, lemon juice, and vanilla until smooth. Add more lemon juice if needed to thin.
10. Drizzle glaze over warm loaf and allow to soak in before slicing and serving.

How to serve Lemon Blueberry Loaf with Lemon Glaze

Slice the loaf warm or at room temperature. Serve with a cup of tea or coffee. For a brunch spread, serve alongside fresh fruit or an easy waffle recipe and a little yogurt.

How to store Lemon Blueberry Loaf with Lemon Glaze

Wrap the cooled loaf tightly in plastic wrap or place in an airtight container. Keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months. Thaw frozen slices at room temperature or warm briefly in the microwave.

Tips & Tricks

• If using frozen blueberries, do not thaw; fold them in frozen to prevent blue streaks.
• Gently fold the berries to avoid crushing them.
• Test doneness with a toothpick near the center; a few crumbs are okay.
• If the top browns too fast, cover loosely with foil for the last 15 minutes.
• Add a little extra lemon zest to the glaze for stronger lemon aroma.

Variations & Substitutions

• Use blueberries and lemon zest with 1/2 cup chopped strawberries for a mixed berry loaf.
• Swap milk for buttermilk for a tangier crumb.
• Replace 2 tbsp of flour with ground almonds for a nuttier texture.
• Use coconut oil or vegetable oil instead of melted butter for a different flavor.

FAQs

Q: Can I make this loaf gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum and follow the recipe the same way.

Q: Can I use frozen blueberries?
A: Yes. Fold them in frozen to help keep the batter from turning blue.

Q: How do I keep blueberries from sinking?
A: Toss berries in a light dusting of flour before folding in. Also, avoid over-thinning the batter.

Q: Can I make mini loaves or muffins?
A: Yes. Bake mini loaves or muffins at 350°F but check them earlier — muffins may take 18–25 minutes.

Q: Can I skip the glaze?
A: Yes. The loaf is good plain. The glaze adds extra lemon and a pretty finish.

Conclusion

For a similar take on lemon blueberry bread with full instructions and photos, see this detailed recipe from Glorious Treats. Carla Hall also shares a lovely version of lemon blueberry bread with a lemon glaze that you may find helpful for tips and serving ideas at Carla Hall’s recipe.

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