Ultimate Lemon Blueberry Loaf Recipe with Sweet Lemon Glaze

This moist lemon blueberry loaf with sweet lemon glaze is the perfect combination of bright citrus flavor and juicy berries. The tender crumb and bakery-style texture make it ideal for brunch gatherings, spring celebrations, or simply as a delightful treat any day of the week. As a quick bread recipe, it comes together easily without requiring special baking skills.

Our recipe delivers that perfect balance of sweet and tart flavors that makes this citrus dessert so irresistible. You’ll love how the lemon glaze adds an extra layer of brightness while keeping the loaf incredibly moist. This versatile recipe works beautifully for entertaining or everyday snacking.

Ingredients

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1½ cups fresh blueberries
• 1 tablespoon flour (for tossing blueberries)

Lemon Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.

Step 2: In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.

Step 3: In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 5: Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Step 8: For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Expert Tips for Perfect Results

Tossing Blueberries: Coating the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking.

Room Temperature Ingredients: Using room temperature eggs and butter helps create a smoother batter and more even texture.

Don’t Overmix: Mix the batter just until combined to avoid developing too much gluten, which can make the loaf tough.

Testing Doneness: The loaf is done when a toothpick inserted into the center comes out clean with just a few moist crumbs attached.

If you love this easy baking recipe, you’ll also enjoy our Ultimate Texas Chocolate Sheet Cake and Moist Fudgy Chocolate Cake for more delicious dessert options.

Frequently Asked Questions

Can I use frozen blueberries? Yes, but do not thaw them first. Toss frozen blueberries with flour while still frozen to prevent bleeding.

How should I store the loaf? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I make this gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free flour blend.

Can I use lemon extract instead of fresh lemon? Fresh lemon juice and zest provide the best flavor, but you can use 1 teaspoon of lemon extract if needed.

This lemon blueberry loaf pairs wonderfully with our Ultimate Strawberry Crunch Cake for a beautiful dessert spread, or serve it alongside our Best Broccoli Salad for a complete brunch menu.

Ultimate Lemon Blueberry Loaf Recipe with Sweet Lemon Glaze

This moist lemon blueberry loaf with sweet lemon glaze combines bright citrus flavor with juicy berries, creating a tender bakery-style texture perfect for brunch or everyday treats. The easy quick bread recipe comes together without special baking skills and features a delightful balance of sweet and tart flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1½ cups fresh blueberries
• 1 tablespoon flour (for tossing blueberries)
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Notes

Toss blueberries with flour to prevent sinking; use room temperature ingredients for smoother batter; mix just until combined to avoid toughness; loaf is done when toothpick comes out clean with few moist crumbs.