Bright, sweet, and brimming with bold berry flavor, Lemon Glazed Blueberry is the perfect treat to make any day feel truly special! This loaf combines pillowy, lemon-scented cake with juicy blueberries and is crowned with a zesty lemon glaze that’s irresistible from the very first slice. Whether you’re baking for a brunch gathering, a midweek snack, or just craving a little citrusy comfort, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how straightforward this recipe is—all of the ingredients are familiar staples, but each one brings something essential to the Lemon Glazed Blueberry experience. Every element, from the creamy butter to the shimmer of lemon zest, contributes to the loaf’s amazing aroma, tender crumb, and delightful bursts of fruit.
- All-purpose flour: The backbone of the loaf, giving it structure and softness.
- Baking powder: Provides lift, ensuring the loaf bakes up fluffy and light.
- Salt: Just a touch brings all the flavors together and enhances sweetness.
- Unsalted butter, softened: Adds richness and that classic homemade taste; make sure it’s at room temperature for best results.
- Granulated sugar: Sweetens the loaf while helping create its golden crust.
- Large eggs: Bind everything together and give the loaf extra moisture and tenderness.
- Vanilla extract: A splash of aroma that rounds out the citrus and berry flavors.
- Lemon zest: This is where the magic happens—it infuses the batter with invigorating lemon oil.
- Milk: Keeps your crumb moist and tender; whole milk is best for richness.
- Fresh blueberries: Sweet and juicy, these little pops of flavor are the heart of the loaf.
- All-purpose flour (for coating berries): Tossing the berries helps them stay evenly distributed throughout the loaf.
- Powdered sugar (for glaze): Dissolves beautifully to form that dreamy lemon glaze.
- Fresh lemon juice (for glaze): Gives the drizzle its bright zing and tanginess.
- Lemon zest (for glaze): Elevates the glaze with an extra punch of citrus aroma.
How to Make Lemon Glazed Blueberry
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. While it’s warming, grease and flour a 9×5-inch loaf pan to make sure your Lemon Glazed Blueberry loaf slides out perfectly once baked. Little details like this make all the difference!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick mix guarantees that the leavening is distributed evenly, leading to a consistent rise and crumb in your final loaf.
Step 3: Cream Butter and Sugar
Next, grab a large mixing bowl. Cream together the softened unsalted butter and granulated sugar until it’s light and fluffy—this is key for achieving that airy, melt-in-your-mouth crumb. Take your time; it should look pale and increased in volume.
Step 4: Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and lemon zest; the zest will fill your kitchen with the happiest scent!
Step 5: Combine Wet and Dry Ingredients
Alternately add the flour mixture and milk to the creamed batter, beginning and ending with flour. Stir gently and only until just combined—overmixing can make the loaf tough, and we’re after softness.
Step 6: Prepare and Fold in Blueberries
Toss the fresh blueberries with a couple of tablespoons of flour, just enough to coat. This simple step helps keep them afloat in the batter, so you get beautiful pockets of blueberries in every slice. Gently fold them in so the berries don’t burst.
Step 7: Bake
Pour the batter into your prepared loaf pan, smoothing the top for even baking. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Don’t overbake—moistness is key! Let the loaf cool in the pan for 10 minutes before turning it onto a wire rack to finish cooling completely.
Step 8: Make the Lemon Glaze
While your Lemon Glazed Blueberry loaf is cooling, whisk together powdered sugar, fresh lemon juice, and a bit of lemon zest. You’re aiming for a thick, but pourable, icing that’s packed with citrus zing.
Step 9: Glaze and Serve
Once the loaf is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for about 20 minutes before slicing into the loaf—you’ll get the prettiest, most delicious slices this way!
How to Serve Lemon Glazed Blueberry
Garnishes
Dress up your Lemon Glazed Blueberry loaf with a scattering of fresh blueberries and lemon zest on top of the glaze. A few edible flowers or a dusting of powdered sugar can make every slice look bakery-worthy, perfect for special breakfasts or coffee breaks.
Side Dishes
Pair each slice with Greek yogurt, fresh fruit, or a cup of hot tea for a lovely brunch. For dessert, a scoop of vanilla ice cream or a dollop of whipped cream turns your Lemon Glazed Blueberry into a dreamy treat.
Creative Ways to Present
Try slicing the loaf into elegant finger-sized pieces for afternoon tea, or use thicker slices for decadent French toast. You can even cube leftovers and layer them with cream and berries for a cheerful trifle—there are so many playful ways to let this loaf shine!
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Glazed Blueberry loaf fresh, store leftover slices in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, move it to the fridge where it will stay moist and delicious for 4–5 days.
Freezing
This loaf freezes like a dream! Wrap cooled, unglazed slices in plastic wrap, then foil, and stash them in the freezer for up to 3 months. When you’re ready to enjoy, just thaw overnight and glaze fresh for best results.
Reheating
For the ultimate treat, warm individual slices in the microwave for about 10–15 seconds or in a low oven until just heated through. This will restore that just-baked taste and bring the glaze back to its gooey, fragrant glory.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re using frozen blueberries, don’t thaw them before adding to the batter. This helps prevent discoloration and keeps them from bleeding into the loaf.
What makes the Lemon Glazed Blueberry loaf so moist?
The combination of creamed butter, eggs, and milk ensures a super moist crumb, while tossing the berries with flour keeps everything beautifully tender and prevents sogginess.
Can I make this recipe gluten-free?
You can! Swap the all-purpose flour for a trusted 1:1 gluten-free baking blend. Just make sure all other ingredients (like baking powder) are labeled gluten-free, too.
How do I get the best lemon flavor?
Use fresh lemon zest and juice for punchy citrus notes; for extra zing, a few drops of lemon extract in the batter intensifies the flavor without overpowering the blueberries.
Can I double the recipe for a crowd?
Sure thing! Double all the ingredients and divide between two loaf pans. Check for doneness around 55 minutes, but a larger batch might take a few more minutes in the oven.
Final Thoughts
I can’t wait for you to enjoy your own Lemon Glazed Blueberry creation! There’s nothing quite like the combination of zesty lemon and juicy berries in a tender homemade loaf—so gather your ingredients, preheat that oven, and treat yourself and your loved ones to a slice (or two) of pure sunshine.
Print
Lemon Glazed Blueberry Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Glazed Blueberry Loaf is a delightful treat that combines the fresh sweetness of blueberries with a zesty lemon glaze. Perfect for a snack or dessert, this moist and flavorful loaf is sure to impress.
Ingredients
For the Loaf:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup milk
- 2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating berries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla and lemon zest.
- Add flour mixture alternately with milk, beginning and ending with flour, mixing until just combined.
- Toss blueberries with 2 tablespoons flour, then gently fold into batter.
- Pour into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool loaf in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle glaze over cooled loaf before slicing.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
- For a more intense lemon flavor, add 1/2 teaspoon lemon extract to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 26g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
