Blueberry Lemon Loaf With Glaze

Name: Blueberry Lemon Loaf With Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 tbsp lemon zest; ½ cup plain yogurt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Oven Recipes

I absolutely love baking, and this Blueberry Lemon Loaf with Glaze has become one of my favorite go-to recipes. The combination of tart lemon and sweet blueberries creates a delightful burst of flavor in every slice. I enjoy serving this loaf for brunch or as a sweet treat during the afternoon. It’s surprisingly easy to make and requires just a handful of ingredients. The glaze on top adds an irresistible sweetness that elevates the loaf to the next level. You'll get hooked on the wonderful aroma it fills your kitchen with while baking!

Created by

Wendy Ashbourne

Last updated on 2026-01-24T11:13:34.868Z

Baking has always been a therapeutic experience for me, and this loaf stands out among the rest. I remember the first time I used freshly picked blueberries from my garden, and the flavor was simply out of this world. It taught me that using high-quality ingredients can truly elevate the final dish.

I’ve tried various flavor combinations, but nothing beats the brightness of lemon mixed with the sweetness of blueberries. To ensure a moist loaf, I always add a spoonful of yogurt to the batter, and it makes all the difference!

        Why You Will Love This Recipe
        Bright, zesty lemon flavor balanced with sweet, juicy blueberries
A soft and moist crumb that’s perfect for breakfast or dessert
The perfect treat to accompany your afternoon tea or coffee

      

Understanding the Ingredients

The combination of all-purpose flour, baking powder, and baking soda serves as the backbone of your Blueberry Lemon Loaf. The flour gives structure, while the baking powder and soda create a light and airy texture. Be sure to use fresh baking powder and soda for optimal leavening. If you need a gluten-free option, you can substitute the flour with a 1:1 gluten-free baking blend, ensuring it contains xanthan gum for proper binding.

Butter plays a crucial role in both flavor and texture. When creamed with sugar, it incorporates air, resulting in a soft loaf. For a dairy-free version, consider using coconut oil or a vegan butter substitute. Just make sure to melt and cool the coconut oil before mixing to avoid curdling the batter. The yogurt adds moisture and tenderness; a plant-based yogurt can work well here too.

Perfecting Your Technique

When mixing the batter, aim for a smooth consistency but avoid overmixing once you combine the wet and dry ingredients. Overmixing can lead to a dense loaf instead of the desired light texture. Folding the blueberries in gently is vital; this prevents them from bursting and coloring the entire batter. If you're working with frozen blueberries, toss them in a bit of flour before incorporation to help prevent sinking during baking.

Baking times can vary based on your oven and the actual temperature, so start checking for doneness a few minutes early. Look for a golden top and insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, you can tent it with foil for the last 10-15 minutes of baking to ensure even cooking.

Ingredients

For the Loaf

1 ½ cups all-purpose flour
1 cup granulated sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tbsp lemon zest
½ cup plain yogurt
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the lemon zest and yogurt.

Combine and Fold

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries to prevent them from bursting.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Make the Glaze

While the loaf cools, prepare the glaze by mixing the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar, as needed.

Glaze and Serve

Once the loaf is completely cooled, drizzle the glaze over the top. Slice and enjoy your delicious Blueberry Lemon Loaf!

Pro Tips

For added flavor, consider tossing the blueberries in a bit of flour before folding them into the batter. This will help prevent them from sinking to the bottom of the loaf.

Storage and Make-Ahead Tips

To keep your Blueberry Lemon Loaf fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can wrap the loaf in plastic wrap and then aluminum foil, freezing it for up to three months. Thaw in the refrigerator overnight before slicing, or if you’re in a hurry, let it sit at room temperature for a couple of hours.

If you plan to serve the loaf later, you can make it a day ahead and glaze it just before serving. This allows the flavors to meld beautifully overnight. Just remember that the glaze might soften slightly while stored, so allow it to sit at room temperature for a few minutes before serving to restore its glossy finish.

Creative Variations

Want to switch things up? You can incorporate lemons in different forms by using lemon extract instead of zest or adding poppy seeds for a delightful crunch. Another fun variation is to replace blueberries with raspberries or strawberries; however, be mindful of the moisture content, as these berries will produce more juice, which might require slight adjustments to the batter ingredients to keep it from becoming too wet.

For a more sophisticated flavor profile, consider adding a touch of almond extract along with the lemon for a sweet, nutty twist. Similarly, enjoying this loaf as a base for a more decadent dessert is a fantastic idea—you can top it with whipped cream or serve it alongside vanilla ice cream for a delightful treat.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently while still frozen to prevent color bleeding.

→ How should I store the loaf?

Store the Blueberry Lemon Loaf in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze slices.

→ Can I add nuts or seeds?

Absolutely! Chopped walnuts or sunflower seeds can be a great addition for some crunch.

→ Is there a dairy-free option?

Yes! You can replace the yogurt with a dairy-free alternative such as almond or coconut yogurt.