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
Scale
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.
