Go Back
Adam

Lemon Blueberry Loaf with Lemon Glaze – Bright, Buttery & Bursting with Flavor

If sunshine were a dessert, it would be this Lemon Blueberry Loaf with Lemon Glaze. Moist, sweet, and full of zippy citrus flavor, this loaf is the perfect balance of tart lemon and juicy blueberries. Topped with a bright lemon glaze, it’s a showstopper that’s deceptively easy to make. Whether you enjoy it for breakfast, brunch, or dessert, this loaf delivers a bakery-worthy result every time. It’s made with simple ingredients, comes together in one bowl, and has a texture so soft, you won’t believe it’s homemade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Ingredients Equipment Method Notes

Ingredients
  

🫐 Fruits & Vegetables
  • 1 cup blueberries fresh or frozen
  • 2 tsp lemon zest
🥚 Fresh
  • 2 large eggs
🍋 Condiments
  • 4 tbsp lemon juice freshly squeezed (divided for loaf and glaze)
🧁 Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar for glaze
  • 1 tsp salt
  • 1 tsp vanilla extract
🧈 Dairy
  • 1/2 cup butter softened
  • 1/2 cup milk whole milk preferred
🍫 Optional Add-ins: 1/2 cup white chocolate chips, poppy seeds, or chopped nuts for texture.

Equipment

  • Mixing bowls (1 large, 1 medium)
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Citrus zester or grater
  • Loaf pan (8x4 or 9x5 inch)
  • Cooling rack
  • Small bowl for glaze
  • Toothpick or skewer for testing doneness

Method
 

Step 1: Preheat Oven
  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a loaf pan or line with parchment paper.
Step 2: Cream Butter and Sugar
  1. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
  2. Add in eggs one at a time, mixing well after each addition.
  3. Stir in vanilla, lemon zest, and 2 tbsp lemon juice.
Step 3: Combine Dry Ingredients
  1. In a separate bowl, whisk together flour, baking powder, and salt.
Step 4: Mix the Batter
  1. Gradually add dry ingredients to the wet mixture, alternating with the milk.
  2. Stir until just combined — do not overmix.
Step 5: Fold in Blueberries
  1. Gently fold in the blueberries, reserving a few to press on top for a beautiful finish.
  2. If using frozen berries, coat lightly with flour to prevent sinking.
Step 6: Bake
  1. Pour batter into the prepared loaf pan.
  2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Glaze
  1. Cool in the pan for 10–15 minutes, then transfer to a wire rack.
  2. In a small bowl, whisk together powdered sugar and remaining 2 tbsp lemon juice until smooth.
  3. Drizzle over the cooled loaf.
✨ Serving Suggestion: Top with extra blueberries, lemon zest, or edible flowers for a beautiful presentation.

    Notes

    🧊 Storage & Reheating
    Room Temperature
    Store in an airtight container for up to 3 days.
    Refrigerator
    Keeps well for 5–6 days. Bring to room temp before serving.
    Freezer
    Freeze whole or in slices wrapped in foil and placed in freezer bags for up to 2 months.
    Thaw overnight at room temperature or reheat slices in the microwave for 15 seconds.
    🧊 Tip: Glaze after thawing for the freshest look and taste.
    🥄 Variations
    Make it your own with these creative spins:
    🍓 Berry Swap – Use raspberries, blackberries, or a mixed berry blend.
    🥥 Lemon Coconut Loaf – Add 1/4 cup shredded coconut to the batter and glaze.
    🍫 Lemon White Chocolate – Fold in 1/2 cup white chocolate chips for sweetness.
    🌿 Herb-Infused – Add 1 tsp finely chopped fresh thyme or rosemary for a sophisticated twist.
    🍞 Mini Loaves or Muffins – Divide into mini loaf pans or muffin tins and reduce bake time to 20–25 minutes.
    🧁 Double Glazed – Pour half the glaze on warm and half once cool for a sweet, crackly topping.
    ❓ 10 FAQs
    1. Can I use frozen blueberries?
    Yes! Don’t thaw them — fold in straight from frozen to prevent streaking.
    2. How do I prevent blueberries from sinking?
    Toss them in a tablespoon of flour before folding into the batter.
    3. Can I use lemon extract instead of lemon juice?
    Lemon juice gives a fresher flavor, but 1/2 tsp extract works in a pinch.
    4. Can I use buttermilk instead of milk?
    Absolutely — it adds extra tang and tenderness.
    5. Why is my loaf dense?
    Avoid overmixing and check your baking powder’s freshness.
    6. Can I double the recipe?
    Yes! Bake in two loaf pans side by side or use a 9x13-inch pan.
    7. Can I make it vegan?
    Use flax eggs, vegan butter, and plant-based milk. It works beautifully.
    8. Can I make it gluten-free?
    Yes — use a 1:1 gluten-free baking flour substitute.
    9. Why does my glaze soak in?
    Make sure the loaf is fully cooled before glazing for a thicker coating.
    10. What pairs well with lemon blueberry loaf?
    Hot tea, vanilla ice cream, whipped cream, or a dollop of lemon curd.
    🏁 Conclusion
    This Lemon Blueberry Loaf with Lemon Glaze is a bright, zesty treat that delivers bakery-quality results every time. Moist, fluffy, and loaded with real fruit flavor, it’s the kind of loaf that vanishes quickly — one slice is never enough.
    Whether you're baking for a weekend brunch or just craving something sweet and citrusy, this loaf hits the perfect balance of sweet, tangy, and fresh. Simple, elegant, and always delicious!