Blueberry Lemon Loaf With Glaze

Name: Blueberry Lemon Loaf With Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; ½ cup buttermilk; 1 cup fresh or frozen blueberries, plus extra for topping; 1 cup powdered sugar; 2 tbsp fresh lemon juice; 1 tsp lemon zest

Highlighted under: Whisked & Baked

I absolutely love baking, and this Blueberry Lemon Loaf with Glaze is one of my favorite recipes to whip up. The burst of fresh blueberries combined with the bright, zesty lemon creates a delightful flavor that is both refreshing and comforting. I enjoy making this loaf whenever I have a gathering or just want to indulge in a sweet treat at home. The glaze adds a perfect sweet finish that takes it to another level. It's so easy, and you'll find yourself wanting to bake it every week!

Created by

Camilla Rhodes

Last updated on 2026-02-01T20:13:36.622Z

Baking this Blueberry Lemon Loaf has become a cherished weekend ritual for me. The way the warm loaf fills my kitchen with a tantalizing aroma is simply unbeatable. I love using fresh blueberries, but frozen ones work just as well. Just make sure to toss them in a bit of flour before adding them to the batter, which helps prevent them from sinking to the bottom during baking.

After experimenting with various glaze options, I found that a simple lemon glaze perfectly complements the loaf without overpowering its flavors. Combining powdered sugar with fresh lemon juice creates a light, tangy drizzle that shines over the loaf beautifully. I always get compliments whenever I bring this dish out at gatherings, and it’s a guaranteed crowd-pleaser!

Why You'll Love This Recipe
A perfect combination of tart and sweet flavors
Moist texture that stays fresh for days
Ideal for breakfast, brunch, or a sweet afternoon snack

Understanding Ingredients

The combination of all-purpose flour, baking powder, and baking soda creates a balanced structure in the Blueberry Lemon Loaf. The baking powder gives the loaf its initial rise, while the baking soda balances the acidity of the buttermilk, contributing to a tender crumb. Be sure to use fresh blueberries, as their juiciness enhances the loaf’s moisture and flavor. If using frozen blueberries, do not thaw them before mixing to prevent color bleeding.

Lemon zest is a crucial element in this recipe, providing vibrant flavor without the acidity of lemon juice. It’s best to use fresh lemons for zesting; store-bought zests can lack the bright aroma and oils needed to elevate the loaf. Additionally, if you're looking to reduce sugar, consider using a natural sweetener such as honey or maple syrup, keeping in mind that they might add moisture and affect baking times slightly.

Baking Techniques

When creaming the butter and sugar, aim for a light and fluffy texture, which typically takes about 3-5 minutes. This step is crucial as it incorporates air into the batter, resulting in a lighter loaf. Be careful not to overmix once you add the dry ingredients; stop as soon as everything is just combined to avoid a dense texture. A rubber spatula can be especially helpful for gently folding in the blueberries at the end.

Using a toothpick to check for doneness is key; if it comes out clean or with just a few moist crumbs, your loaf is perfect. Remember that every oven is different, so if you notice the edges browning too quickly, loosely tent the loaf with aluminum foil during the last 10-15 minutes of baking. This prevents over-browning while allowing the center to fully bake.

Ingredients

Ingredients for Blueberry Lemon Loaf With Glaze

For the Loaf

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
½ cup buttermilk
1 cup fresh or frozen blueberries, plus extra for topping

For the Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Instructions for Blueberry Lemon Loaf

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy.

Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition, and then mix in the vanilla extract and lemon zest.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, alternating with the buttermilk until just combined. Gently fold in the blueberries.

Bake

Pour the batter into the prepared loaf pan and sprinkle a few extra blueberries on top. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the loaf cools, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

Glaze the Loaf

Once the loaf has cooled, drizzle the glaze over the top and let it set before slicing.

Pro Tips

For best results, store the loaf in an airtight container at room temperature for up to 3 days. You can also freeze the loaf for longer storage. Just make sure to wrap it tightly in plastic wrap before putting it in the freezer.

Storage and Freezing

Once the Blueberry Lemon Loaf has completely cooled, store it in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week. For longer storage, slice the loaf into individual portions, wrap each slice in plastic wrap, and place them in a freezer-safe bag. This allows you to enjoy a slice whenever you fancy a treat, with a shelf life of up to three months in the freezer.

To thaw, simply remove a slice and let it sit at room temperature for about 30 minutes, or microwave it for 10-15 seconds until warmed through. If you want to refresh the loaf's moisture after freezing, a quick drizzle of lemon juice just before wrapping can enhance its flavor and texture.

Serving Suggestions

This loaf can be served warm or at room temperature, making it versatile for any occasion. For a brunch spread, slice it and serve alongside whipped cream cheese or clotted cream for added richness. A dusting of powdered sugar on top of the glaze can enhance its visual appeal, making it a stunning centerpiece on your table.

For those keen on flavor variations, try adding a teaspoon of poppy seeds for a delightful crunch or even experimenting with different berries like raspberries or blackberries. Additionally, a sprinkling of nuts like chopped walnuts can offer a pleasing texture contrast if you enjoy a bit of crunch in your baked goods.

Questions About Recipes

→ Can I use frozen blueberries?

Absolutely! Just toss them in a little flour before adding to the batter to avoid sinking.

→ How do I store the blueberry lemon loaf?

Store it in an airtight container at room temperature for up to 3 days or freeze it for longer preservation.

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking.

→ What can I serve with the loaf?

This loaf is delightful on its own, but you can also serve it with whipped cream or a dollop of yogurt for extra indulgence.