If you’re looking for a bright, cheerful treat that feels like a burst of sunshine on your plate, this Lemon Blueberry Loaf with Lemon Glaze Recipe is exactly what you need. Imagine tender, moist bread studded with juicy blueberries and layered with the fresh tang of lemon, all topped off with a shimmering, zesty glaze that elevates every bite. It’s simple, delightful, and perfect for breakfast, dessert, or an anytime snack that will have everyone asking for the recipe.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to creating this showstopper. Each one is essential, working together to give the loaf its perfect texture, flavor balance, and that irresistible golden color.
- 1 1/2 cups all-purpose flour: The base that creates the loaf’s tender crumb.
- 1 teaspoon baking powder: Helps the bread rise to light and fluffy perfection.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup unsalted butter, softened: Adds richness and moisture.
- 3/4 cup granulated sugar: Balances the tartness with sweetness.
- 2 large eggs: Binds ingredients and adds structure.
- 1/2 cup plain Greek yogurt: Brings moisture and a subtle tang that complements the lemon.
- 1 tablespoon lemon zest: The ultimate punch of lemon aroma and flavor.
- 2 tablespoons fresh lemon juice: Provides an invigorating citrus brightness.
- 1 teaspoon vanilla extract: Deepens the flavor complexity.
- 1 cup fresh or frozen blueberries: Bursts of fruity sweetness and color throughout the loaf.
- 1 tablespoon flour (for coating blueberries): Stops berries from sinking during baking.
- For the Lemon Glaze: 1/2 cup powdered sugar and 1–2 tablespoons fresh lemon juice – the perfect glossy, zingy finish.
How to Make Lemon Blueberry Loaf with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F and greasing or lining a 9×5-inch loaf pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed and ready to be combined with your wet ingredients.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to achieving a tender crumb and a loaf that feels soft and buttery in every bite.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until everything is smooth and aromatic. The yogurt and citrus bring a special moistness and brightness that define this loaf.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet ingredients, mixing just until combined. Overmixing can lead to a dense loaf, so be gentle here for the best texture.
Step 5: Fold in the Blueberries
Toss the blueberries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter. This little trick ensures every slice is loaded with sweet bursts of blueberry goodness.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Glaze and Serve
Whisk together the powdered sugar and fresh lemon juice until smooth to create your lemon glaze. Drizzle it generously over the cooled loaf, allowing it to cascade down the sides, adding a beautiful shine and zesty kick to each slice.
How to Serve Lemon Blueberry Loaf with Lemon Glaze Recipe
Garnishes
Fresh lemon slices or a sprinkle of powdered sugar make lovely, simple garnishes. Add some fresh blueberries on the side for a pop of color and fruity contrast that makes the presentation as lovely as the flavor.
Side Dishes
This loaf pairs wonderfully with a cup of freshly brewed coffee or a delicate herbal tea. For a brunch spread, serve alongside creamy yogurt or a light fruit salad to balance the loaf’s sweetness.
Creative Ways to Present
Try serving slices with a dollop of whipped cream or a smear of cream cheese for added richness. You can also layer thin slices with fresh berries on a dessert platter to create an inviting, shareable treat perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Blueberry Loaf with Lemon Glaze Recipe fresh by storing it in an airtight container at room temperature for up to three days. This prevents it from drying out while preserving flavor and moistness.
Freezing
You can freeze the loaf, either whole or sliced, by wrapping it tightly in plastic wrap and then placing it in a freezer bag. It will keep well for up to three months. When ready, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
For a warm, fresh-out-of-the-oven experience, gently reheat slices in the microwave for 15 to 20 seconds or pop them in a toaster oven for a few minutes. The glaze will soften slightly, and the loaf regains its lovely moistness.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure not to thaw them beforehand—coat them in a bit of flour to prevent them from sinking and bleeding color into the batter.
What makes this Lemon Blueberry Loaf with Lemon Glaze Recipe moist?
The addition of Greek yogurt adds moisture and a subtle tang, keeping the loaf tender and fresh long after baking.
Can I substitute the butter for oil?
You can swap butter for an equal amount of neutral oil like vegetable or canola, but keep in mind it may alter the flavor slightly and reduce the richness.
How do I know when the loaf is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs attached, your loaf is perfectly baked.
Can I make this loaf gluten-free?
With some experimentation using gluten-free all-purpose flour blends, you can achieve a similar texture, but adjust baking times and check for doneness carefully.
Final Thoughts
This Lemon Blueberry Loaf with Lemon Glaze Recipe is an absolute joy to bake and even more delightful to eat. Whether it’s for a cozy weekend breakfast or an impressive tea-time treat, this loaf brings together fresh flavors, perfect texture, and a beautiful presentation that’s sure to brighten your day. I can’t wait for you to try it and discover just how magical a simple loaf can be!
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Lemon Blueberry Loaf with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Loaf with Lemon Glaze is a moist, tangy quick bread bursting with fresh blueberries and bright lemon flavor. Made with Greek yogurt for extra moisture, this easy-to-make loaf combines a tender crumb with a sweet and zesty glaze that perfectly complements the berries. Perfect for breakfast, dessert, or an afternoon snack, it’s a delightful treat that balances sweetness with refreshing citrus notes.
Ingredients
For the Lemon Blueberry Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating blueberries)
For the Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a smooth batter.
- Incorporate Wet Ingredients: Stir in the plain Greek yogurt, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until combined to avoid overmixing which can toughen the loaf.
- Prepare Blueberries: Toss the fresh or frozen blueberries with 1 tablespoon of flour. This coating helps prevent them from sinking to the bottom of the loaf during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, distributing them evenly without crushing.
- Fill the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze: While the loaf cools, whisk together the powdered sugar and 1 to 2 tablespoons of fresh lemon juice until smooth. Adjust the lemon juice to achieve your preferred consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaf before slicing and serving for a bright, sweet finish.
Notes
- Use Greek yogurt to add moisture and a subtle tang that enhances the lemon flavor.
- If using frozen blueberries, coat them well with flour to prevent them from sinking to the bottom.
- Adjust the consistency of the lemon glaze by varying the amount of lemon juice; add more for a thinner glaze and less for a thicker one.
- The loaf is best enjoyed the same day but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
