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
Scale
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.
