Bright, fresh, and utterly irresistible, this Lemon Blueberry Loaf with Zesty Glaze is a celebration of everything wonderful about home baking. Imagine soft, buttery slices bursting with juicy blueberries and lively ribbons of lemon running through every bite. The finishing touch—a sweet, tangy glaze—takes the flavors over the top, making this loaf just as perfect for brunch as it is for an afternoon treat or a festive dessert. If you’re looking for a sure-fire crowd-pleaser or simply want to treat yourself to a slice of sunshine, this recipe will win you over from the very first crumb.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to creating magic in your kitchen. Each one plays a special role, contributing to the light texture, vibrant taste, and beautiful color of your Lemon Blueberry Loaf with Zesty Glaze.
- Unsalted Butter (1/2 cup, softened): Gives the loaf a tender, moist crumb and rich flavor—make sure it’s at room temperature for easy mixing.
- Granulated Sugar (1 cup): Sweetens the loaf while helping it bake up with a golden crust.
- Large Eggs (2): Bind the ingredients together and add structure, keeping your loaf light but sturdy.
- Lemon Zest (1 tablespoon): Infuses the loaf and glaze with a burst of bright, citrusy aroma—don’t skip this!
- Fresh Lemon Juice (2 tablespoons for loaf, 2 tablespoons for glaze): Delivers that tangy zing in both the loaf and the drizzle on top.
- Vanilla Extract (1 teaspoon): Adds a subtle, comforting depth that balances the lemon’s brightness.
- All-Purpose Flour (1 1/2 cups, plus 1 tablespoon for blueberries): The foundation for your loaf, with an extra spoonful to keep blueberries from sinking.
- Baking Powder (1 teaspoon): Ensures your loaf rises beautifully for a light, fluffy interior.
- Salt (1/2 teaspoon): Enhances every flavor and keeps the sweetness in check.
- Milk (1/2 cup): Keeps the batter silky and the crumb moist.
- Fresh Blueberries (1 1/4 cups): Bursts of juicy color and sweetness—tossed with a bit of flour to distribute them throughout the loaf.
- Powdered Sugar (1 cup, for glaze): The base for a thick, glossy glaze.
How to Make Lemon Blueberry Loaf with Zesty Glaze
Step 1: Prepare Your Loaf Pan and Preheat the Oven
Set yourself up for success by greasing a 9×5-inch loaf pan—this ensures your Lemon Blueberry Loaf with Zesty Glaze releases neatly with every crumb intact. Preheat your oven to 350°F (175°C), so it’s at just the right temperature when your batter is ready to bake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar. You’re aiming for a pale, fluffy mixture; this step adds air, which helps create a lighter, softer loaf. It takes about two to three minutes of mixing, and it’s well worth it!
Step 3: Add Eggs, Lemon, and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract—the aroma alone will make your kitchen feel like summertime. These ingredients build the loaf’s unmistakable citrusy character.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients separately ensures everything’s evenly distributed, which guarantees a uniform, well-risen loaf.
Step 5: Mix Wet and Dry Ingredients Alternately with Milk
Begin adding your dry ingredients to the butter mixture in thirds, alternating with the milk. Stir just until everything is combined, taking care not to overmix. This keeps your loaf tender and helps avoid toughness.
Step 6: Fold in Blueberries
Before adding them, toss the fresh blueberries with one tablespoon of flour—this handy trick keeps them from sinking to the bottom. Gently fold the coated berries into your batter, distributing them throughout for bursts of juicy flavor in every slice.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but no wet batter). Your kitchen will fill with a glorious scent that’s impossible to resist.
Step 8: Cool and Glaze
Let the Lemon Blueberry Loaf with Zesty Glaze cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to finish cooling—this helps prevent sogginess on the bottom. While it cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle the glaze generously over the cooled loaf. The glossy glaze will set into a beautiful, tangy finish.
How to Serve Lemon Blueberry Loaf with Zesty Glaze
Garnishes
For an extra flourish, scatter a few fresh blueberries and a dusting of additional lemon zest over the glaze just before serving. Edible flowers or a twist of lemon peel can also add a particularly elegant touch—perfect for impressing guests at brunch or tea.
Side Dishes
This cheery loaf pairs perfectly with a dollop of lightly whipped cream or a scoop of vanilla yogurt. For a more indulgent treat, pair slices with a bowl of lemon curd or a handful of fresh berries. If you’re serving it for brunch, a platter with fruit salad or a crisp green salad makes a lovely balance.
Creative Ways to Present
Transform your Lemon Blueberry Loaf with Zesty Glaze into pretty tea sandwiches by slicing it thinly and sandwiching with sweetened mascarpone or cream cheese. For a festive occasion, slice and display on a tiered cake stand, or serve as part of a dessert board with an assortment of fresh fruits, nuts, and cookies.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Lemon Blueberry Loaf with Zesty Glaze tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The loaf stays moist, and the lemony flavor often becomes even more pronounced as it sits.
Freezing
To freeze, let the loaf cool completely (and ideally, glaze after thawing for the freshest look). Wrap slices or the whole loaf in plastic wrap followed by foil, then place in a freezer bag for up to three months. Thaw overnight in the refrigerator or for several hours at room temperature.
Reheating
If you prefer your Lemon Blueberry Loaf with Zesty Glaze slightly warm, pop a slice in the microwave for 10–15 seconds. If thawing from frozen, you can reheat whole loaves (unwrapped) in a 300°F oven for 10–15 minutes to restore that just-baked texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, add them straight from the freezer to prevent excess bleeding and don’t thaw beforehand. Gently fold them in as you would fresh, keeping in mind the bake time may be a minute or two longer.
How do I make the loaf even more lemony?
For an extra punch, brush the still-warm loaf with a quick lemon syrup (equal parts lemon juice and sugar) before adding the glaze. This soaks into the loaf, layering in an additional level of citrusy brightness.
Why toss blueberries with flour?
Coating blueberries lightly in flour before folding them into the batter helps suspend them throughout the loaf, so you get juicy bursts in every slice instead of all the fruit sinking to the bottom.
Can I bake this Lemon Blueberry Loaf with Zesty Glaze in mini pans?
You sure can! Divide the batter evenly between greased mini loaf pans and start checking for doneness around the 25–30 minute mark. These mini loaves make fantastic gifts or party favors.
Is this recipe suitable for people with dairy allergies?
As written, the recipe uses butter and milk, but you can substitute plant-based alternatives like vegan butter and unsweetened almond milk for a dairy-free version. The loaf’s texture will still be moist and delicious.
Final Thoughts
There’s nothing quite like the delight of sharing a homemade Lemon Blueberry Loaf with Zesty Glaze, whether you serve it for a weekend brunch, wrap it up as a sweet gift, or simply sneak a slice with your morning coffee. Give it a try and watch how quickly it disappears—each bite is a burst of sunshine, perfect for any occasion!
Print
Lemon Blueberry Loaf with Zesty Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf is a delightful treat bursting with the fresh flavors of lemon and juicy blueberries. Topped with a zesty glaze, it’s perfect for breakfast, brunch, or as a sweet snack.
Ingredients
For the Loaf:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/4 cups fresh blueberries (tossed with 1 tablespoon flour)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven and prepare loaf pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, cream butter and sugar, then add eggs, lemon zest, lemon juice, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine wet and dry ingredients: Add dry ingredients to wet mixture alternately with milk, then fold in blueberries.
- Bake: Pour batter into the loaf pan and bake for 50–60 minutes until a toothpick comes out clean.
- Make glaze: Mix powdered sugar, lemon juice, and zest for the glaze. Drizzle over cooled loaf.
Notes
- For extra lemon flavor, brush loaf with lemon syrup while warm.
- If using frozen blueberries, do not thaw before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 28g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
