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Lemon Blueberry Loaf with Lemon Glaze

Lemon Blueberry Loaf with Lemon Glaze
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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.

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

  1. 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.
  2. 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.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and avoid clumps.
  4. 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.
  5. 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.
  6. 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

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

Find it online: https://mealsbylina.com/lemon-blueberry-loaf-with-lemon-glaze/