If you’re craving a bright, cheerful treat that’s both comforting and bursting with flavor, this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe is exactly what you need. Imagine tender, moist bread packed with juicy blueberries, lifted by the fresh zip of lemon zest and juice, all finished with a shiny, tangy glaze that adds the perfect sweet-tart contrast. It’s a recipe that feels like sunshine on a plate, ideal for morning coffee or afternoon tea. Plus, it’s surprisingly simple to whip up—which means you’ll be enjoying that delightful mix of flavors in no time.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking greatness. Every component in this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe plays an important role: from the soft butter that creates richness, to the blueberries giving juicy bursts, and the lemon zest that infuses vibrant aroma and flavor. These simple ingredients come together to build a texture that’s moist yet tender, with a glaze that adds the finishing touch.
- All-purpose flour: 1 1/2 cups for the loaf’s sturdy yet tender crumb.
- Baking powder: 1 teaspoon helps the loaf rise beautifully without dominating flavor.
- Baking soda: 1/2 teaspoon adds a subtle lift and balances acidity.
- Salt: 1/4 teaspoon sharpens and enhances the other flavors.
- Unsalted butter: 1/2 cup, softened for a creamy, rich texture.
- Granulated sugar: 1 cup to sweeten the batter just right.
- Large eggs: 2, to bind ingredients and add structure.
- Sour cream or Greek yogurt: 1/2 cup, providing moisture and a slight tang.
- Milk: 1/4 cup for a smoother batter consistency.
- Lemon zest: Zest of 1 large lemon for a refreshing citrus aroma.
- Fresh lemon juice: 2 tablespoons to brighten the flavor profile.
- Vanilla extract: 1 teaspoon for warmth and depth.
- Blueberries: 1 1/4 cups fresh or frozen, coated in 1 tablespoon flour to keep them evenly distributed.
- Powdered sugar: 1 cup for creating the zesty lemon glaze.
- Extra lemon juice: 2–3 tablespoons for glazing.
- Lemon zest: Zest of 1/2 lemon to mix into the glaze for an extra zing.
How to Make Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
Step 1: Prepare Your Pan and Ingredients
First things first, preheat your oven to 350°F and get your loaf pan ready by greasing it and dusting with flour, or line it with parchment paper for easy cleanup. This prep ensures that your loaf comes out cleanly without any sticking, giving you that perfect shape every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This step evenly distributes all the leavening agents and seasoning so your loaf rises consistently and tastes balanced.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy; this aeration is key to a tender crumb with a lovely rise.
Step 4: Incorporate Wet Ingredients
Add your eggs one at a time to the creamed butter and sugar, mixing well after each addition for a smooth blend. Stir in the sour cream (or Greek yogurt), milk, lemon zest, fresh lemon juice, and vanilla extract until the batter is silky and fragrant.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into your wet mixture with care. Mix just until everything is combined to avoid overworking the batter, which can make the loaf tough instead of tender.
Step 6: Add Blueberries
Gently fold in the flour-coated blueberries to prevent them from sinking to the bottom while helping them stay intact during baking, so each slice is dotted with juicy bursts of color and flavor.
Step 7: Bake Your Loaf
Pour the batter into your prepared pan and smooth the surface. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will already be filled with the wonderful scent of lemon and berries! Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.
Step 8: Make and Add the Zesty Lemon Glaze
Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle this glaze generously over the cooled loaf—the glossy coating adds brightness and sweetness, elevating every bite.
How to Serve Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
Garnishes
For an inviting presentation, sprinkle a few fresh blueberries and a pinch of lemon zest on top of the glaze. This adds a pop of color and reinforces the fresh fruity flavors. A sprig of mint can also be a lovely addition for a touch of green and subtle herbal notes.
Side Dishes
This loaf is fantastic on its own but pairs beautifully with a simple cup of hot tea or coffee, making it a perfect afternoon treat. For a brunch spread, consider serving alongside fresh whipped cream or a dollop of Greek yogurt and a drizzle of honey to balance the tartness.
Creative Ways to Present
Slice the loaf into thick pieces and serve slightly warmed with a scoop of lemon sorbet for an elegant dessert. Or turn it into mini loaf muffins by baking the batter in a muffin tin—great for sharing or gifting. Wrap individual slices in parchment paper for a sweet surprise packed in lunchboxes.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe in an airtight container at room temperature. It stays fresh and moist for up to three days, making it perfect to enjoy over a few leisurely mornings.
Freezing
If you want to save some for later, wrap the cooled loaf tightly in plastic wrap and then foil before freezing. It will keep well for up to two months. When ready to enjoy, thaw at room temperature for a few hours or overnight in the fridge.
Reheating
To bring your loaf back to fresh-baked warmth, slice and microwave a piece for about 10-15 seconds. Avoid overheating so it doesn’t dry out. You can also warm slices wrapped in foil in a 325°F oven for about 10 minutes.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe?
Yes, absolutely! Frozen blueberries work wonderfully. Just toss them in flour before folding into the batter to keep them suspended and prevent sogginess in your loaf.
What can I substitute for sour cream in this recipe?
You can swap sour cream with Greek yogurt of the same amount for a slightly lighter texture while still maintaining that moist and tangy character.
How long does the Lemon Blueberry Loaf stay fresh?
At room temperature, stored in an airtight container, your loaf stays fresh for up to three days. Beyond that, freezing is your best option to preserve its deliciousness.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a plant-based margarine and replace sour cream and milk with dairy-free alternatives like coconut yogurt and almond milk, respectively.
Is it necessary to coat the blueberries in flour?
Coating blueberries in flour is a great trick to prevent them from sinking to the bottom during baking. It helps keep the loaf visually appealing and ensures bursts of blueberry flavor in every bite.
Final Thoughts
This Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe is one of those magical bakes that feels like it was made just for sharing. It’s bright, moist, and wonderfully flavorful—perfect whether it’s a quick snack or a delightful dessert. Give it a try and watch it become your new go-to when you want something sweet, sunny, and simply irresistible.
Print
Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf with Zesty Glaze is a moist and flavorful quick bread bursting with fresh blueberries and bright lemon notes. Perfect for dessert or a snack, it features a tender crumb with a tangy lemon glaze that adds a sweet citrus finish.
Ingredients
Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- zest of 1/2 lemon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents in your batter.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. This step aerates the mixture for a tender crumb.
- Add eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to incorporate fully and maintain the batter’s smooth texture.
- Incorporate wet ingredients: Mix in the sour cream (or Greek yogurt), milk, lemon zest, lemon juice, and vanilla extract until the batter is smooth and homogenous.
- Combine dry and wet mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the loaf dense.
- Fold in blueberries: Gently fold the floured blueberries into the batter. Tossing them in flour helps prevent them from sinking to the bottom during baking.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth with a pourable consistency.
- Glaze and serve: Drizzle the lemon glaze over the cooled loaf evenly. Allow the glaze to set slightly before slicing and serving.
Notes
- Tossing the blueberries with flour prevents them from sinking to the bottom of the loaf.
- For a lighter version, substitute sour cream with Greek yogurt.
- The loaf keeps well for up to 3 days in an airtight container at room temperature.
- It can also be frozen for up to 2 months; thaw before glazing.
