Discover the perfect balance of sweet and tangy in this moist Lemon Blueberry Loaf with Lemon Glaze recipe that brightens every bite. This delightful loaf combines fresh blueberries bursting with flavor and zesty lemon in both the batter and the smooth lemon glaze that drapes the top, making it an irresistible treat for breakfast, afternoon tea, or anytime you crave a sunny moment in a slice. Whether you’re baking for a crowd or indulging on your own, this recipe brings warmth and freshness in every mouthful.

Why You’ll Love This Recipe

Bright and Refreshing Flavor: The combination of tart lemon and juicy blueberries creates a harmony of sweet and tangy that’s truly uplifting.
Moist and Tender Texture: Thanks to simple ingredients and careful mixing, the loaf stays soft and moist without being dense or heavy.
Lemon Glaze Finish: The glossy lemon glaze adds a smooth citrus punch that complements every bite perfectly.
Easy to Customize: This recipe is incredibly flexible, allowing tweaks to suit seasonal fruits or dietary needs without losing its charm.
Perfect for Any Occasion: Whether it’s brunch, dessert, or gifting to friends, this loaf fits comfortably on any table and wins hearts.

Ingredients You’ll Need

This Lemon Blueberry Loaf with Lemon Glaze calls for straightforward ingredients that work together to build the loaf’s characteristic flavor, texture, and color. Each ingredient plays a special role — from the fresh blueberries offering bursts of sweetness, to the lemon zest that elevates the aroma and taste.

Fresh Blueberries: Use firm, ripe blueberries for that juicy pop and vibrant color within the loaf.
All-purpose Flour: Provides the structure that holds the loaf together, ensuring a tender crumb.
Granulated Sugar: Sweetens the batter evenly and aids in achieving a golden crust.
Unsalted Butter: Adds richness and moisture, contributing to the soft texture.
Eggs: Bind ingredients and give the loaf a light rise and stability.
Lemon Zest and Juice: Impart fresh citrus flavor and brightness directly into the loaf and the glaze.
Baking Powder: Helps the loaf rise properly for a fluffy, airy texture.
Salt: A pinch accentuates sweetness and balances the flavors.
Powdered Sugar: Essential for the smooth lemon glaze, adding sweetness without graininess.

Variations for Lemon Blueberry Loaf with Lemon Glaze

Feel free to customize this Lemon Blueberry Loaf with Lemon Glaze to match your preferences or what’s available in your pantry. It’s wonderfully adaptable and invites creativity for different palettes or dietary restrictions.

Swap Fruits: Replace blueberries with raspberries, blackberries, or chopped strawberries for a fresh twist.
Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat for a nuttier flavor and extra fiber.
Gluten-Free Version: Use a gluten-free flour blend to make this loaf friendly for gluten-sensitive eaters without sacrificing taste.
Dairy-Free Option: Swap butter with coconut oil or a plant-based spread, and use a dairy-free yogurt for added moisture.
Nutty Addition: Add chopped almonds or pecans to the batter for an added crunch and complementary flavor.

Why Lemon Blueberry Loaf with Lemon Glaze Shines

How to Make Lemon Blueberry Loaf with Lemon Glaze

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper. Rinse and dry the blueberries gently, and zest and juice the lemons carefully, setting them aside separately.

Step 2: Mix the Wet Ingredients

In a large bowl, cream together the softened unsalted butter and granulated sugar until fluffy. Beat in eggs one at a time, mixing thoroughly. Then add in the fresh lemon zest and lemon juice for that signature zingy flavor.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This ensures even distribution and prevents clumps, setting the stage for a uniform loaf.

Step 4: Incorporate Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the loaf tender and light. Once mostly combined, carefully fold in the blueberries, making sure they are evenly distributed without bursting.

Step 5: Bake the Loaf

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 in the center comes out clean. Allow the loaf to cool slightly before glazing.

Step 6: Prepare and Apply the Lemon Glaze

While the loaf cools, whisk together powdered sugar and lemon juice until smooth. Drizzle this lemon glaze generously over the warm loaf, letting it soak in and harden for that irresistible shiny finish.

Pro Tips for Making Lemon Blueberry Loaf with Lemon Glaze

Room Temperature Ingredients: Use eggs and butter at room temperature for smoother mixing and better texture.
Protect the Blueberries: Toss fresh blueberries in a little flour before folding into the batter to prevent sinking during baking.
Don’t Overmix: Fold ingredients gently to avoid developing gluten, which can make the loaf tough.
Test for Doneness: Start checking your loaf at 50 minutes with a toothpick to prevent overbaking and dryness.
Adjust Glaze Thickness: Control consistency by adding more powdered sugar for thicker glaze or more lemon juice for a thinner drizzle.

How to Serve Lemon Blueberry Loaf with Lemon Glaze

Garnishes

Fresh lemon slices, a sprinkle of powdered sugar, or a few fresh blueberries on top make lovely, colorful garnishes that enhance the presentation and add a fresh burst with every bite.

Side Dishes

Serve alongside a dollop of whipped cream, a scoop of vanilla ice cream, or a simple cup of hot tea or coffee to balance the loaf’s sweet and tangy notes.

Creative Ways to Present

Slice the loaf and arrange on a rustic wooden board for brunch, or cut into mini loaf slices wrapped in parchment for effortless gifting at gatherings, making a charming homemade treat.

Make Ahead and Storage

Storing Leftovers

Keep leftover Lemon Blueberry Loaf with Lemon Glaze wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days, or refrigerate for up to a week to maintain freshness.

Freezing

Wrap the loaf tightly in plastic and foil, then freeze for up to three months. Thaw overnight in the refrigerator and add fresh glaze before serving for best results.

Reheating

Warm slices in the microwave for about 15-20 seconds or place in a low oven for a few minutes to bring back that freshly baked feel and enhance the lemon aroma.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries can be used; just make sure to thaw and drain any excess moisture to prevent a soggy loaf before folding them into the batter.

Is it possible to make this loaf vegan?

Absolutely! Substitute eggs with flax or chia eggs, swap butter for vegan butter or coconut oil, and make sure to use a vegan powdered sugar for the glaze.

How long will this loaf stay fresh?

Stored properly at room temperature, the Lemon Blueberry Loaf with Lemon Glaze stays fresh for about 3 days, and up to a week in the refrigerator.

Can I double the recipe to make two loaves?

Yes, doubling the ingredients works well—just split the batter evenly between two loaf pans and adjust baking time slightly, checking often for doneness.

What’s the best way to get the glaze to set perfectly?

Apply the glaze while the loaf is warm but not hot, allowing it to soak in and harden as it cools for a smooth, shiny finish.

Final Thoughts

With its vibrant citrus notes and luscious blueberries, this Lemon Blueberry Loaf with Lemon Glaze is a joyful recipe to bake and share. Its perfect blend of flavors and textures makes it tempting for any time of day, so don’t hesitate to make it a regular treat in your kitchen. Trust me, once you try this loaf, it’ll quickly become a beloved classic in your recipe collection.

Lemon Blueberry Loaf with Lemon Glaze

Print Recipe

This Lemon Blueberry Loaf with Lemon Glaze offers a perfect balance of sweet and tangy flavors with moist, tender texture. Fresh blueberries and zesty lemon are combined in the batter and finished with a smooth lemon glaze, making it a delightful treat for breakfast, tea, or any time you want a refreshing citrus-inspired baked good.

Author: Lina
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10-15 minutes
Yield: 1 loaf (8-10 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 cup fresh blueberries (firm and ripe)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tablespoon lemon zest (from about 1–2 lemons)
1/4 cup lemon juice (freshly squeezed)
2 teaspoons baking powder
1/4 teaspoon salt

Lemon Glaze

1 cup powdered sugar
2–3 tablespoons lemon juice (adjust for desired consistency)

Instructions

Prepare the Ingredients: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper. Rinse and dry the blueberries gently. Zest and juice the lemons carefully, setting them aside separately.
Mix the Wet Ingredients: In a large bowl, cream together the softened unsalted butter and granulated sugar until fluffy. Beat in the eggs one at a time, mixing thoroughly. Add the fresh lemon zest and lemon juice, mixing until combined to create a bright, tangy flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid clumps.
Incorporate Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, mixing just until mostly combined. Avoid overmixing to keep the loaf tender and light. Carefully fold in the blueberries, ensuring they are evenly distributed without bursting.
Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool slightly in the pan before glazing.
Prepare and Apply the Lemon Glaze: Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze generously over the warm loaf, allowing it to soak in and harden to create a glossy, citrus finish.

Notes

Use room temperature eggs and butter for smoother mixing and improved texture.
Toss blueberries in a little flour before folding in to prevent them from sinking.
Fold ingredients gently to avoid developing gluten and making the loaf tough.
Check doneness starting at 50 minutes with a toothpick to avoid overbaking.
Adjust glaze thickness by adding more powdered sugar to thicken or more lemon juice to thin.
Frozen blueberries can be used if thawed and drained properly to avoid sogginess.
For vegan version, substitute eggs with flax or chia eggs, butter with vegan alternatives, and use vegan powdered sugar.
Store leftovers wrapped tightly at room temperature for up to 3 days, refrigerate for up to 1 week.
Freeze the loaf wrapped in plastic and foil for up to 3 months; thaw overnight in the refrigerator.
Reheat slices in microwave for 15-20 seconds or in a low oven to refresh flavors and texture.

Nutrition

Serving Size: 1 slice (about 1/10 of loaf)
Calories: 280 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: lemon blueberry loaf, lemon glaze, blueberry cake, citrus dessert, breakfast loaf, moist lemon bread