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

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup buttermilk
1 cup fresh blueberries (or frozen)
1 tablespoon all-purpose flour (for coating blueberries)

For the glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

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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.
Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
Cool: Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
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.