Lemon Blueberry Loaf Glaze

This tangy-sweet lemon blueberry loaf bursts with citrus brightness and juicy berries in every bite. The lemon glaze adds an extra layer of zesty sweetness that makes this quick bread perfect for breakfast, brunch, or afternoon tea.

I first made this loaf when my sister came to visit during spring break. The combination of blueberries and lemon was so refreshing that it has become our traditional welcome treat whenever family comes to town.

Ingredients

• All purpose flour forms the foundation of this tender loaf
• Salt enhances all the flavors and balances sweetness
• Baking powder provides the perfect rise without being too cakey
• Melted butter adds richness and moisture
• Granulated sugar sweetens while helping create a beautiful crust
• Large eggs bind the ingredients and add structure
• Fresh lemon juice brings bright acidity to the batter
• Lemon zest contains essential oils that provide intense citrus flavor
• Vanilla extract adds depth and warmth to complement the lemon
• Milk creates a tender crumb and perfect moisture level
• Blueberries burst with juicy sweetness throughout the loaf
• Powdered sugar in the glaze creates a smooth, sweet finish

Step-by-Step Instructions

Prepare Your Workspace

Preheat your oven to 350°F and prepare your loaf pan with parchment paper or a generous coating of nonstick spray. Taking time with this step prevents any sticking issues later.

Mix Dry Ingredients

Whisk the flour, baking powder, and salt together thoroughly in a medium bowl. This ensures even distribution of leavening agents and prevents flour pockets in the final loaf.

Create Wet Mixture

Combine melted butter, granulated sugar, vanilla, eggs, lemon zest, and lemon juice in a large bowl until smooth and well incorporated. The mixture should look slightly thickened and pale yellow.

Combine Wet and Dry Ingredients

Alternately add the dry ingredients and milk to your wet mixture, mixing at low speed just until combined. Overmixing will develop gluten and create a tough loaf, so stop as soon as no flour streaks remain.

Add Blueberries

Gently fold in the blueberries using a spatula with a light hand. If using frozen berries, do not thaw them first to prevent color bleeding throughout the batter.

Bake to Perfection

Pour the batter into your prepared pan, smooth the top, and bake for 55 to 60 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Create Lemon Glaze

Whisk melted butter, powdered sugar, lemon juice, and vanilla until completely smooth. Adjust consistency by adding more lemon juice if needed for a pourable glaze.

Finish and Serve

Drizzle the glaze over the warm loaf, allowing it to soak into the cracks and crevices. Let it set before slicing to achieve clean, beautiful slices.

Bookmark

The fresh lemon zest is truly the secret ingredient in this loaf. I once tried making it with just lemon juice, and the flavor was nowhere near as vibrant. My grandmother taught me to always zest citrus before juicing it, a simple step that makes all the difference in this recipe.

Storing Your Lemon Blueberry Loaf

This loaf keeps beautifully at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days. The flavors actually develop and intensify after the first day, making this an ideal make-ahead treat. If you want to freeze it, wrap the completely cooled unglazed loaf tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.

Seasonal Variations

While this recipe shines with fresh summer blueberries, you can adapt it throughout the year. In winter, frozen wild blueberries work beautifully and often provide more intense flavor in smaller berries. During fall, try adding a teaspoon of cinnamon and substituting cranberries for blueberries. Spring calls for fresh strawberries diced small with a touch of orange zest instead of lemon. The versatile base recipe welcomes these seasonal adaptations while maintaining its moist, tender crumb.

Serving Suggestions

Transform this humble loaf into an elegant dessert by warming slices slightly and topping with a scoop of vanilla ice cream or freshly whipped cream. For brunch, serve alongside a fruit salad and coffee for a complete spread. Create a stunning trifle by cubing leftover loaf and layering with lemon curd, whipped cream, and additional fresh berries in clear glasses. The bright flavors also pair wonderfully with afternoon tea or as a light dessert following a heavy meal.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this loaf! No need to thaw them first - add them frozen directly to the batter to prevent bleeding. Toss them in a tablespoon of flour before folding in to help them distribute evenly throughout the loaf rather than sinking to the bottom.

→ How do I store this lemon blueberry loaf?

Once completely cooled, store the glazed loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature before serving.

→ Can I make this loaf without the glaze?

While the lemon glaze adds moisture and intensifies the citrus flavor, the loaf is still delicious without it. For a simpler finish, dust the cooled loaf with powdered sugar or serve plain. The lemon and blueberry flavors in the loaf itself still shine through beautifully.

→ How do I know when the loaf is fully baked?

Insert a toothpick or cake tester into the center of the loaf - it should come out clean or with a few moist crumbs, but no wet batter. Due to the moisture from the blueberries, this loaf might need the full 60 minutes or even a few minutes more. If the top is browning too quickly, tent it with aluminum foil for the final 15-20 minutes of baking.

→ Can I add other flavors to this loaf?

Absolutely! This versatile base works well with many additions. Try adding 1/2 teaspoon of almond extract along with the vanilla, folding in 1/3 cup of poppy seeds with the dry ingredients, or replacing blueberries with raspberries or blackberries. You could also add 1/2 cup of white chocolate chips or chopped nuts for extra texture and flavor.

→ Why did my blueberries sink to the bottom of the loaf?

Blueberries can sink if they're too heavy for the batter. To prevent this, toss them in 1-2 tablespoons of flour from the measured amount before folding them into the batter. Also, using a thicker batter helps suspend the berries, so be careful not to overmix which can thin the batter. Finally, using wild blueberries, which are smaller, can help prevent sinking.