If you’re looking for a delightful, refreshing treat that pairs the tangy zest of lemon with the sweet burst of blueberries, this Lemon Blueberry Loaf with Lemon Glaze is the perfect recipe for you. A tender, moist loaf studded with juicy blueberries, complemented by a tangy lemon glaze, this loaf is perfect for breakfast, tea time, or as an afternoon snack. The balance of flavors is simply irresistible—each bite is filled with the refreshing citrus flavor of lemon, paired with the sweetness of the blueberries and the rich, buttery texture of the loaf itself. The lemon glaze adds the perfect finishing touch, creating a glossy, sweet-sour contrast that will make you want to reach for another slice. Whether you’re serving it for a special occasion or enjoying it on a casual day, this loaf is sure to impress.

Why You’ll Love This Recipe

1. Perfect Flavor Combination

The combination of fresh blueberries and zesty lemon makes for a bright, refreshing flavor that’s both sweet and tangy.

2. Moist and Tender

The loaf itself is incredibly moist and tender, thanks to the combination of butter, milk, and eggs, ensuring that each slice is soft and flavorful.

3. Easy to Make

With just a handful of ingredients and simple steps, this recipe is easy to follow, making it perfect for bakers of all skill levels.

4. Customizable

You can easily switch up the fruit or glaze to suit your preferences, making it versatile for all kinds of occasions.

5. Delicious Lemon Glaze

The homemade lemon glaze adds a delightful tangy-sweet finish that elevates the loaf to the next level.

Ingredients

For the Loaf:

All-purpose flour
Salt
Baking powder
Butter, melted
Granulated sugar
Large eggs
Freshly squeezed lemon juice
Freshly grated lemon zest
Vanilla extract
Milk
Blueberries (fresh or frozen)

For the Lemon Glaze:

Butter, melted
Powdered sugar
Vanilla extract
Freshly squeezed lemon juice

Variations

Mixed Berries Loaf: Replace the blueberries with a mix of your favorite berries, such as raspberries, blackberries, or strawberries, for a different flavor profile.
Coconut Lemon Loaf: Add shredded coconut to the batter for a tropical twist that pairs well with the lemon flavor.
Vegan Version: Use a non-dairy milk like almond or oat milk and substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) to make this loaf vegan.
Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds to the batter for a traditional lemon poppy seed loaf twist.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside.

Step 3: Prepare the Wet Ingredients

In a large bowl, beat the melted butter and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract until fully combined.

Step 4: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Step 5: Add the Blueberries

Gently fold in the blueberries, being careful not to crush them, so that they remain intact in the batter.

Step 6: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Make the Lemon Glaze

While the loaf cools, make the lemon glaze by whisking together the melted butter, powdered sugar, vanilla extract, and lemon juice in a small bowl. Whisk until smooth and well combined.

Step 8: Glaze the Loaf

Once the loaf has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.

Tips for Making the Recipe

Use Fresh Blueberries: Fresh blueberries will give the loaf the best texture and flavor, but frozen blueberries will work too. If using frozen, don’t thaw them, as this can cause them to bleed into the batter.
Do Not Overmix the Batter: Overmixing can result in a dense loaf, so mix just until combined.
Check for Doneness: Ovens vary, so be sure to check the loaf at the 55-minute mark. If the top is browning too quickly, loosely cover with aluminum foil and continue baking.
Let the Loaf Cool Before Glazing: The glaze will set better and will not melt if the loaf has cooled completely before glazing.

How to Serve

This lemon blueberry loaf is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It’s perfect for breakfast with a cup of tea, or as a sweet snack during the day. The loaf pairs wonderfully with a cold glass of lemonade or iced tea.

Make Ahead and Storage

Storing Leftovers

Once the loaf has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you may want to refrigerate it to keep it fresh longer.

Freezing

To freeze the loaf, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours, or heat slices in the microwave for a warm treat.

Reheating

To reheat the loaf, place slices in the microwave for 20-30 seconds, or warm individual pieces in a toaster oven for a few minutes until warmed through.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter to avoid them bleeding into the loaf.

2. Can I make this loaf without the glaze?

Yes, if you prefer a less sweet loaf, you can skip the glaze and enjoy the loaf as is.

3. How do I make sure the loaf doesn’t stick to the pan?

Grease and flour the loaf pan, or line it with parchment paper, to ensure easy removal of the loaf after baking.

4. Can I substitute the butter for oil?

Yes, you can substitute the butter with vegetable oil or another neutral oil, but the flavor and texture may vary slightly.

5. Can I use lemon extract instead of fresh lemon juice and zest?

Lemon extract can be used, but it’s best to use fresh lemon juice and zest for the most authentic, bright flavor.

6. How can I make the loaf more lemony?

To intensify the lemon flavor, you can add extra lemon zest or a bit more lemon juice to the batter, or use lemon extract in addition to the fresh lemon juice.

7. Can I use a different kind of fruit?

Yes! You can replace the blueberries with raspberries, blackberries, or even diced strawberries, but the texture of the loaf may vary depending on the fruit.

8. Can I make this recipe gluten-free?

You can make the loaf gluten-free by using a gluten-free all-purpose flour blend. Make sure to check the other ingredients to ensure they are gluten-free.

9. How long should I let the loaf cool before glazing it?

Let the loaf cool completely on a wire rack before glazing to ensure the glaze doesn’t melt off.

10. Can I make this loaf ahead of time?

Yes, this loaf stores well, so you can make it a day or two ahead of time. The flavors even improve after sitting for a day!

Conclusion

This Lemon Blueberry Loaf with Lemon Glaze is a perfect combination of refreshing lemon and sweet, juicy blueberries. Whether you’re looking for a delicious breakfast, a teatime treat, or a sweet snack, this loaf will satisfy your cravings with its moist texture, fresh flavor, and beautiful glaze. Easy to make and perfect for any occasion, it’s sure to become a new favorite in your baking repertoire.