When you crave a sweet treat bursting with fresh flavors, nothing hits the spot quite like a classic Lemon Blueberry Loaf with Lemon Glaze. Imagine a fluffy lemon-scented loaf, studded with juicy blueberries and finished with a tangy-sweet glaze that drips down every slice. This recipe guarantees those bakery-style results at home, and the aroma that will fill your kitchen is absolutely irresistible. Whether for breakfast, tea time, or a sunny afternoon pick-me-up, this loaf never fails to delight family and guests. Grab your zester and mixing bowls—your new favorite baking project is about to begin!

Lemon Blueberry Loaf with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

Making Lemon Blueberry Loaf with Lemon Glaze is an absolute joy because every ingredient adds something special, from the brightness of fresh lemons to the richness of sour cream and the burst of juicy blueberries. Together, these simple staples transform into a beautifully tender and flavorful loaf.

Unsalted butter (softened): Brings richness and keeps the crumb tender and moist.
Granulated sugar: Sweetens the loaf and helps achieve that golden, caramelized top.
Eggs: Bind the loaf and add structure, ensuring a fluffy, cake-like texture.
Lemon zest: Packs in intensely fresh citrus oils for that unmistakable lemon fragrance.
Fresh lemon juice: Delivers tangy brightness, both in the loaf and the glaze.
Sour cream: Keeps the interior ultra-moist and adds a gentle tang that compliments the lemon.
All-purpose flour: Provides structure while letting the loaf stay soft and light.
Baking powder: Helps the loaf rise beautifully and become airy.
Baking soda: Works with the lemon juice for a perfect fluffy crumb.
Salt: Brings all the flavors into balance and enhances the sweetness.
Fresh or frozen blueberries (tossed in flour): Adds sweet berry bursts in every bite and the flour keeps them from sinking.
Powdered sugar (for glaze): Creates a velvety, quick-setting finish.
Extra lemon juice (for glaze): Transforms the glaze into a zingy, glossy drizzle.

How to Make Lemon Blueberry Loaf with Lemon Glaze

Step 1: Prepare the Pan and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Greasing and lining a 9×5-inch loaf pan with parchment paper ensures easy removal and picture-perfect slices. Don’t skip this simple step—it keeps your gorgeous Lemon Blueberry Loaf with Lemon Glaze from sticking, so every slice is just as pretty as the last.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step introduces air into the mixture and lays the foundation for the loaf’s tender texture. Take your time—the more aerated the mixture, the better your crumb will be!

Step 3: Add Eggs, Lemon Zest, Lemon Juice, and Sour Cream

Crack in the eggs, one at a time, beating well after each addition to incorporate them fully. Then, mix in the bright lemon zest, freshly squeezed lemon juice, and creamy sour cream. These ingredients meld to create a batter that’s fragrant, zesty, and super moist.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leaveners are evenly distributed, which helps your Lemon Blueberry Loaf with Lemon Glaze rise evenly every single time.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture into the wet, mixing just until no dry spots remain. Overmixing can make the loaf tough, so fold gently for the softest, most indulgent texture.

Step 6: Fold in Blueberries

Toss your blueberries in a spoonful of flour to prevent them from sinking, then gently fold them into the batter. The juicy bursts of blueberry in every slice are what truly make this Lemon Blueberry Loaf with Lemon Glaze special!

Step 7: Bake the Loaf

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick comes out clean from the center. If the top starts to brown too quickly, loosely cover it with foil for the last 10 minutes.

Step 8: Cool and Glaze

Let the loaf cool in its pan for about 10 minutes, then transfer it to a wire rack. Once fully cooled, whisk the powdered sugar and lemon juice together to create the glaze. Drizzle the glaze over the loaf in luscious ribbons just before serving for that perfect bakery-style finish.

How to Serve Lemon Blueberry Loaf with Lemon Glaze

Garnishes

For a finishing touch, dust the loaf with extra lemon zest or arrange a handful of fresh blueberries over the glaze. Edible flowers or a sprinkle of powdered sugar also add a little flair, making your Lemon Blueberry Loaf with Lemon Glaze irresistible for both the eyes and the palate.

Side Dishes

This loaf shines as a star all on its own, but pairs wonderfully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a side of Greek yogurt. For brunch, try serving it alongside a fresh fruit salad or a frothy cappuccino.

Creative Ways to Present

Slice the loaf thick for an indulgent breakfast treat, or cut into petite cubes to create elegant tea sandwiches. For a hybrid dessert, layer slices with lemon curd and berries to make an eye-catching trifle. Lemon Blueberry Loaf with Lemon Glaze is a canvas for creativity!

Make Ahead and Storage

Storing Leftovers

Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. You’ll find that the flavors deepen and mellow by the next day—making Lemon Blueberry Loaf with Lemon Glaze even more delectable! It keeps well at room temperature for up to 3 days or in the fridge for a few extra days of freshness.

Freezing

This loaf is perfect for freezing. After cooling completely and glazing, wrap slices or the whole loaf first in plastic wrap, then foil, and pop it in the freezer. Thaw it overnight at room temperature or gently in the fridge before serving to enjoy that just-baked taste whenever you crave it.

Reheating

For an oven-fresh experience, warm individual slices in the microwave for just 8–10 seconds, or pop them in a 300°F oven for 5–10 minutes. The glaze will soften, and the loaf will taste like it was baked just hours ago.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Both fresh and frozen blueberries work beautifully in Lemon Blueberry Loaf with Lemon Glaze. If using frozen, don’t thaw them before adding—just toss with flour and fold in gently to prevent bleeding.

How do I prevent my blueberries from sinking?

Tossing the blueberries in a tablespoon of flour before folding them into the batter helps keep them evenly distributed. This handy trick keeps your Lemon Blueberry Loaf with Lemon Glaze bursting with blueberry pieces in every bite.

Can I make this loaf gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend. Make sure your mix includes xanthan gum for best structure and texture, and watch the baking time as it may vary slightly.

What’s the best way to zest a lemon?

Use a microplane or fine grater, making sure to zest only the brightly-colored outer skin—not the white pith beneath, which can be bitter. Fresh zest makes all the difference in the lively flavor of your Lemon Blueberry Loaf with Lemon Glaze!

Is it okay to skip the glaze?

You can skip the glaze, but it’s truly the star that brings everything together! That extra burst of citrus and sweetness takes the Lemon Blueberry Loaf with Lemon Glaze to the next level. If you prefer less sweetness, drizzle on only a thin layer or dust with powdered sugar instead.

Final Thoughts

If you’re after a show-stopping, foolproof bake, treat yourself to a fresh-from-the-oven Lemon Blueberry Loaf with Lemon Glaze. Each slice bursts with sunshine flavor, perfect for sharing at brunch or savoring with your favorite hot drink. Give it a try—you might just find it becomes a staple in your kitchen, too!

Lemon Blueberry Loaf with Lemon Glaze Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Loaf, topped with a zesty lemon glaze. Perfect for a sunny afternoon treat or a special dessert.

Ingredients

Scale

For the Loaf:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries, tossed in 1 tbsp flour

For the Lemon Glaze:

1 cup powdered sugar
2–3 tbsp fresh lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease/line a 9×5-inch loaf pan with parchment paper.
Cream Butter and Sugar: Cream together butter and sugar until light and fluffy in a large bowl.
Add Eggs and Flavorings: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and sour cream until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet mixture, stirring until just combined.
Add Blueberries: Gently fold in blueberries. Pour batter into prepared pan and bake for 50–60 minutes.
Make Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.