Blueberry Lemon Loaf With Glaze

Name: Blueberry Lemon Loaf With Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; ½ cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Homemade Baking Favorites

I love baking, and this Blueberry Lemon Loaf With Glaze has become a favorite in my kitchen. The tartness of the fresh lemon balanced with the sweetness of blueberries creates a delightful flavor that brightens my day. Each slice is moist and tender, making it a perfect treat for breakfast or as an afternoon snack with tea. The glaze not only adds sweetness but also a beautiful finish that makes this loaf look as good as it tastes. I can't wait for you to try it!

Created by

June Weatherby

Last updated on 2026-01-24T13:19:35.114Z

When I first perfected this Blueberry Lemon Loaf With Glaze, I realized that the key was using fresh ingredients, especially juicy lemons and ripe blueberries. Besides the flavor explosion, the moisture from the fruit keeps the loaf tender and prevents it from drying out. Every time I make it, my family can't get enough!

Another tip I discovered is to let the loaf cool completely before adding the glaze. This allows the flavors to meld beautifully, and the glaze sets perfectly without soaking in too much. I love serving this loaf at gatherings; it always impresses my guests!

Why You'll Love This Recipe
Lemon zest adds a refreshing brightness to each bite
Juicy blueberries create bursts of flavor throughout the loaf
Perfectly glazy finish makes it irresistible

The Importance of Fresh Ingredients

Using fresh blueberries is crucial for achieving the juicy bursts of flavor that define this loaf. When blueberries are in season, they are plump and sweet, adding a delightful contrast to the tartness of the lemon. If fresh blueberries aren't available, you can substitute with frozen ones. Just make sure to add them straight from the freezer to prevent the batter from turning blue during mixing.

Lemon zest plays a key role in elevating the flavor profile of this loaf. It contains essential oils that contribute a vibrant aroma, making each slice aromatic and fresh. When zesting, be careful to only take the yellow part of the skin; the white pith underneath can introduce a bitter taste.

Mixing Techniques for Best Results

When creaming the butter and sugar, aim for a light and airy mixture. This process incorporates air into the batter, leading to a tender crumb structure. You’ll know it’s ready when the mixture appears fluffy and paler in color. Overmixing at this stage can lead to a denser loaf, so stop as soon as you achieve the desired texture.

Incorporating dry ingredients with the wet via an alternating method ensures even distribution without overworking the flour. This helps maintain the loaf's delicate texture. Keep your mixer on low speed during this step and mix just until combined; a few dry streaks are acceptable as you’ll be folding in the blueberries afterward.

Ingredients

Gather the following ingredients to create your delightful Blueberry Lemon Loaf:

For the Loaf

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Make sure to mix well and follow the steps closely for the best results!

Instructions

Here's how to make your Blueberry Lemon Loaf:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Incorporate Eggs and Zest

Add eggs, one at a time, mixing well after each addition. Then mix in lemon zest and lemon juice.

Combine Mixtures

Gradually add the dry ingredients, alternating with buttermilk, and mix until just combined. Gently fold in the blueberries.

Bake

Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. Mix powder sugar with lemon juice for the glaze and drizzle over the cooled loaf.

Enjoy your delicious Blueberry Lemon Loaf with a cup of tea or coffee!

Pro Tips

For an extra zing, try adding a tablespoon of poppy seeds to the batter.

Storing and Freezing

This Blueberry Lemon Loaf can be stored at room temperature, wrapped well in plastic wrap, for up to three days. For longer storage, consider freezing it. Slice the loaf and wrap individual pieces tightly in plastic before placing them in a freezer bag. This allows for easy thawing when you crave a slice. It should keep well in the freezer for up to three months.

When you're ready to enjoy a slice from the freezer, simply unwrap it and let it thaw at room temperature for about an hour. You can also warm it gently in the microwave for 10-15 seconds for a freshly-baked taste.

Serving Suggestions

This loaf pairs beautifully with a cup of herbal tea or a refreshing glass of lemonade, enhancing its zesty flavor. For a more indulgent treat, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

For a breakfast twist, try incorporating sliced bananas or a spread of almond butter on top of each slice. The nutty flavor will complement the blueberries and lemon beautifully, making your morning routine even more delightful.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just make sure to gently fold them in while they are still frozen to prevent the batter from turning purple.

→ How should I store the loaf?

Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I substitute the buttermilk?

Yes, you can use regular milk or make your own buttermilk by adding a tablespoon of vinegar to a cup of milk and letting it sit for 5 minutes.

→ Is it possible to make this loaf gluten-free?

Absolutely, simply substitute the all-purpose flour with a gluten-free flour blend.