Why You’ll Love This Recipe
This Lemon Blueberry Loaf is a crowd-pleaser that’s easy to make and full of fresh, vibrant flavors. The light, fluffy texture of the loaf is complemented by the sweetness of blueberries, and the lemon glaze brings a refreshing citrus kick. The simple combination of ingredients results in a moist and tender cake that’s perfect for any occasion. It’s a great way to enjoy the classic pairing of lemon and blueberries in a loaf form, and the glaze gives it an extra touch of elegance.
Ingredients
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 teaspoons lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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½ cup buttermilk
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1 cup fresh blueberries (or frozen)
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1 tablespoon all-purpose flour (for coating blueberries)
For the glaze:
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
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Add Wet Ingredients: Beat in the eggs, one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
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Add Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
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Fold in Blueberries: Toss the fresh blueberries in 1 tablespoon of flour (this helps prevent them from sinking to the bottom during baking). Gently fold the blueberries into the batter.
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Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
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Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
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Glaze the Loaf: Drizzle the lemon glaze over the cooled loaf. Allow the glaze to set before slicing and serving.
Servings and Timing
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Servings: 8-10 slices
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Preparation time: 15 minutes
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Cooking time: 55-65 minutes
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Total time: 1 hour 30 minutes (including cooling and glazing)
Variations
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Add nuts: You can add chopped walnuts or pecans to the batter for an added crunch.
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Use frozen blueberries: If fresh blueberries are out of season, you can substitute with frozen blueberries. Just be sure to coat them in flour before adding to the batter to help prevent them from sinking.
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Make it dairy-free: You can substitute the buttermilk with almond milk or oat milk and use dairy-free butter to make this loaf dairy-free.
Storage/Reheating
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Storage: Store the Lemon Blueberry Loaf in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and store it in the refrigerator for up to a week.
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Freezing: This loaf freezes beautifully! Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator.
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Reheating: To enjoy it warm, slice and heat the loaf in the microwave for 15-20 seconds or place slices in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to coat them in flour before folding them into the batter to prevent them from sinking.
2. Can I make this loaf without buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it with milk until it reaches ½ cup. Let it sit for 5 minutes before using.
3. How do I prevent the blueberries from sinking to the bottom of the loaf?
Coating the blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking during baking.
4. Can I use a different type of glaze?
Yes, if you prefer a less tart glaze, you can use a simple sugar glaze made with powdered sugar and a little bit of water or milk instead of lemon juice.
5. How can I make the loaf moister?
To keep the loaf moist, make sure not to overbake it. Check for doneness by inserting a toothpick into the center, which should come out clean or with a few moist crumbs.
6. Can I add more lemon flavor?
If you want a stronger lemon flavor, you can add extra lemon zest to the batter or the glaze. You can also add a little lemon extract for an even more pronounced lemon taste.
7. Can I bake this recipe in mini loaf pans?
Yes, you can. If using mini loaf pans, reduce the baking time to 25-30 minutes, or until a toothpick comes out clean.
8. Can I use a different fruit?
While this recipe is specifically for lemon and blueberry, you could swap the blueberries for raspberries, blackberries, or even strawberries for a different flavor twist.
9. Can I make this recipe without the glaze?
Yes, if you prefer a less sweet version, you can skip the glaze. The loaf is still flavorful on its own without it.
10. How should I store leftover loaf?
Store leftover loaf in an airtight container at room temperature for up to 3 days, or wrap it tightly and refrigerate for up to a week.
Conclusion
Lemon Blueberry Loaf with Lemon Glaze is a refreshing, flavorful treat that combines the bright, tangy notes of lemon with sweet blueberries in every bite. The lemon glaze adds an extra layer of sweetness and citrus zest that perfectly complements the loaf’s texture. It’s an easy-to-make recipe that’s perfect for breakfast, afternoon tea, or dessert, and it will surely be a hit with anyone who loves the vibrant flavors of lemon and berries.
Lemon Blueberry Loaf with Lemon Glaze
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Blueberry Loaf with Lemon Glaze is a moist, flavorful treat that combines the tangy zest of lemon with sweet blueberries in every bite. The fresh lemon glaze adds a citrusy sweetness that perfectly complements the tender loaf, making it ideal for breakfast, a snack, or dessert. This easy-to-make loaf will bring a refreshing burst of flavor to any occasion.
Ingredients
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 teaspoons lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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½ cup buttermilk
-
1 cup fresh blueberries (or frozen)
-
1 tablespoon all-purpose flour (for coating blueberries)
For the glaze:
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1 cup powdered sugar
-
2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
-
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
-
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
-
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
-
Add wet ingredients: Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
-
Add dry ingredients and buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
-
Fold in blueberries: Toss the fresh blueberries in 1 tablespoon of flour, then gently fold into the batter.
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Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
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Cool: Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
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Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
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Glaze the loaf: Drizzle the glaze over the cooled loaf and allow it to set before slicing and serving.
Notes
For extra texture, add chopped walnuts or pecans to the batter.You can use frozen blueberries; just be sure to coat them in flour to prevent them from sinking.For a dairy-free version, substitute the buttermilk with almond or oat milk, and use dairy-free butter.The loaf freezes well—wrap tightly and freeze for up to 3 months.
