Lemon Blueberry Loaf with Lemon Glaze: Fresh & Moist

This Lemon Blueberry Loaf with Lemon Glaze Recipe is a moist, tangy bread bursting with fresh blueberries and zesty lemon flavor. Perfect for brunches, tea parties, or summer gatherings, it’s a delightful treat that’s easy to share. I baked this for a weekend brunch, and everyone loved the vibrant, citrusy taste! Ready in about 1 hour and 15 minutes, it’s simple to make. This baked recipe is a refreshing dessert that’s sure to impress.

Why You’ll Love This Lemon Blueberry Loaf with Lemon Glaze Recipe

This loaf is easy to prepare with basic ingredients and a single loaf pan. The lemon and blueberry combination creates a bright, balanced flavor. It’s versatile, perfect as a dessert or breakfast treat. I love how the glaze adds a sweet, glossy finish. Find more dessert ideas at Fast Zest Recipes.

Health Benefits of Lemon Blueberry Loaf

Blueberries provide antioxidants for heart health. Lemons offer vitamin C for immune support. Using less sugar in the glaze can lower calories. Eggs contribute protein for muscle health. Learn more about healthy baking at Simply Recipes.

Ingredients for Lemon Blueberry Loaf with Lemon Glaze

For the Loaf:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest (from 2 lemons)
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 1/2 cups fresh blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

For Garnish (Optional):

• 1/4 cup fresh blueberries
• 1 tsp lemon zest

Substitutions: Use frozen blueberries if fresh aren’t available. Swap all-purpose flour with gluten-free flour for a gluten-free option. Replace butter with coconut oil for a dairy-free version. Use almond milk instead of whole milk for a lighter loaf.

Notes: Toss blueberries in flour to prevent sinking. Zest lemons finely for even flavor.

How to Make Lemon Blueberry Loaf with Lemon Glaze

Preheat Oven and Prep Pan

Preheat oven to 350°F; grease and flour a 9×5-inch loaf pan. This ensures easy loaf release.

Mix Dry Ingredients

In a bowl, whisk flour, baking powder, and salt. This creates a uniform base.

Cream Butter and Sugar

In a large bowl, beat butter and sugar until fluffy, about 2-3 minutes. This adds air for a light texture.

Add Wet Ingredients

Beat in eggs one at a time, then vanilla, lemon zest, lemon juice, and milk. This forms a smooth batter.

Combine and Fold

Add dry ingredients to wet in batches, mixing until just combined; toss blueberries in 1 tbsp flour, then fold into batter. This prevents sinking and keeps the batter light.

Bake Loaf

Pour batter into the loaf pan; bake for 50-60 minutes until a toothpick comes out clean. This ensures the loaf is fully cooked.

Make Glaze

Whisk powdered sugar, lemon juice, and lemon zest until smooth. This creates a tangy, glossy glaze.

Glaze and Serve

Cool loaf for 10 minutes, then remove from pan; cool completely. Drizzle glaze over the top; garnish with blueberries and lemon zest if desired. This adds a bright, pretty finish.

Cooking Tips

• Toss blueberries in flour: Coating prevents sinking during baking. This keeps berries evenly spread. I tossed mine, and it was perfect.
• Use room-temperature ingredients: Soft butter and eggs blend better for a smooth batter. This improves texture. I used room-temperature eggs, and it was great.
• Zest lemons finely: Fine zest distributes flavor evenly. This avoids bitter chunks. I zested finely, and it was ideal.
• Check oven temperature: Accurate 350°F prevents overbaking. This ensures a moist loaf. I checked mine, and it was perfect.
• Cool before glazing: Cool completely to prevent glaze from melting. This makes a glossy finish. I cooled mine fully, and it was great.
• Use parchment paper: Line the pan for easier loaf removal. This simplifies cleanup. I used parchment, and it was perfect.
• Test for doneness: A toothpick should come out clean when inserted. This confirms it’s baked. I tested mine, and it was great.

Variations and Substitutions

• Use frozen blueberries: Thaw and pat dry frozen berries for year-round baking. This works well. I used frozen, and it was delicious.
• Add poppy seeds: 1 tbsp poppy seeds add crunch and flavor. This enhances texture. I tried poppy seeds, and it was tasty.
• Use almond extract: Replace vanilla with almond extract for a nutty note. This complements lemon. I used almond, and it was great.
• Make it gluten-free: Use gluten-free flour for dietary needs. This makes it inclusive. I tried gluten-free, and it was perfect.
• Use orange zest: Orange zest instead of lemon adds a different citrus flavor. This changes the profile. I tried orange, and it was refreshing.
• Add yogurt: Replace milk with 1/2 cup Greek yogurt for extra moisture. This boosts tanginess. I used yogurt, and it was moist.
• Use maple syrup glaze: Swap powdered sugar with maple syrup for a unique glaze. This adds sweetness. I tried maple, and it was delicious.

Storage and Meal Prep

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; serve at room temperature for best flavor. Freeze unglazed loaf wrapped tightly in plastic wrap for up to 2 months; thaw before glazing. Prep batter up to a day ahead, but fold blueberries just before baking for freshness. Store tightly to prevent drying out.

Frequently Asked Questions About Lemon Blueberry Loaf with Lemon Glaze Recipe

Here are answers to common questions about this dessert.

1. Why did my blueberries sink?
   Toss berries in flour before folding into batter. I tossed mine, and they stayed even.
2. Can I use frozen blueberries?
   Yes, thaw and pat dry to avoid excess moisture. I used frozen, and it was great.
3. Why is my loaf dense?
   Avoid overmixing the batter to keep it light. I mixed gently, and it was fluffy.
4. Can I make it dairy-free?
   Use coconut oil and almond milk for a dairy-free version. I tried dairy-free, and it was delicious.
5. Why is my glaze runny?
   Add more powdered sugar or chill for 10 minutes before drizzling. I chilled mine, and it was perfect.
6. Can I make muffins instead?
   Divide batter into a muffin tin; bake for 20-25 minutes. I made muffins, and they were cute.

Serving Suggestions

Serve with a scoop of vanilla ice cream for a decadent dessert. Pair with coffee or tea for a cozy breakfast. Enjoy with fresh berries on the side for extra color. I served it with tea, and it was a perfect match. It’s great for brunches, showers, or casual gatherings.

Nutrition Info for Lemon Blueberry Loaf with Lemon Glaze

Per serving (1 slice, 10 servings):

• Calories: 310 kcal
• Protein: 5g
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: 28g
• Fat: 13g
• Saturated Fat: 7g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Lemon Blueberry Loaf with Lemon Glaze Recipe is a bright, flavorful dessert that’s perfect for any occasion. Its simple prep and vibrant taste make it a go-to treat. How do you like to customize your loaf cakes? Let us know in the comments!