This Lemon Blueberry Loaf is incredibly moist, tender, and bursting with fresh blueberries and bright lemon flavor. The tangy lemon glaze takes it over the top. It’s perfect for breakfast, brunch, or dessert.
Lemon Blueberry Loaf with Lemon Glaze
Yield: One 9×5-inch loaf (about 8-10 slices)
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: About 1 hour 15 minutes (plus cooling)
Ingredients
For the Loaf:
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1 ½ cups (190g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup (200g) granulated sugar
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2 tablespoons lemon zest (from about 2 large lemons)
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½ cup (1 stick / 113g) unsalted butter, softened to room temperature
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
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½ cup (120ml) whole milk or buttermilk, at room temperature
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2 tablespoons fresh lemon juice
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1 ½ cups (225g) fresh blueberries (if using frozen, do not thaw)
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1 tablespoon all-purpose flour (for tossing blueberries)
For the Lemon Glaze:
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1 cup (120g) powdered sugar (confectioners’ sugar)
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2-3 tablespoons fresh lemon juice
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½ teaspoon lemon zest (optional, for extra punch)
Instructions
1. Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
2. Infuse Sugar with Lemon Zest:
In a large mixing bowl, combine the granulated sugar and 2 tablespoons of lemon zest. Use your fingertips to rub the zest into the sugar until the sugar is moist, fragrant, and pale yellow. This releases the lemon oils for maximum flavor.
3. Cream Butter and Sugar:
Add the softened butter to the lemon sugar. Using an electric mixer, beat on medium-high speed until the mixture is light, pale, and fluffy, about 3-4 minutes.
4. Add Wet Ingredients:
Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl. Mix in the vanilla extract.
5. Combine Dry and Wet Mixtures:
In a separate bowl, whisk together the 1½ cups flour, baking powder, and salt. In a liquid measuring cup, combine the milk and 2 tablespoons of lemon juice.
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients (Flour, Milk, Flour, Milk, Flour). Mix until just combined. Do not overmix.
6. Prepare Blueberries and Fold In:
In a small bowl, toss the blueberries with the 1 tablespoon of flour (this helps prevent them from sinking). Gently fold the coated blueberries into the batter using a spatula. Be careful not to crush them.
7. Bake:
Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs (not wet batter). If the top is browning too quickly, loosely tent a piece of aluminum foil over the loaf for the last 15-20 minutes of baking.
8. Cool:
Let the loaf cool in the pan for 15 minutes, then use the parchment paper to lift it out and transfer it to a wire rack set over a baking sheet or parchment paper (to catch glaze drips). Let it cool completely before glazing.
9. Make the Glaze:
In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, ½ teaspoon at a time, until the glaze is thick but pourable. Whisk in lemon zest if using.
10. Glaze the Loaf:
Once the loaf is completely cool, spoon the glaze over the top, letting it drip down the sides. Let the glaze set for about 10-15 minutes before slicing and serving.
Tips for the Best Loaf:
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Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth, properly emulsified batter.
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Frozen Blueberries: You can use frozen blueberries straight from the freezer—do not thaw them, or they will turn the batter purple and add too much moisture. Just toss them in flour and fold in gently. The baking time might increase by 5-10 minutes.
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Storage: Keep the loaf tightly covered at room temperature for 2 days, or in the refrigerator for up to 5 days. The glaze may soften slightly if refrigerated.
Enjoy your baking! Let me know if you’d like any variations, like adding a cream cheese swirl or making it gluten-free.