Lemon Blueberry Loaf with Lemon Glaze

 

🍋 Lemon Blueberry Loaf with Lemon Glaze: A Bright, Moist, Bakery-Style Classic

If you're craving something sweet, fresh, and bursting with citrusy flavor, this Lemon Blueberry Loaf with Lemon Glaze is the perfect bake. Moist and tender with pops of juicy blueberries and a zesty lemon glaze, this quick bread is a beautiful blend of sweet and tart — perfect for breakfast, brunch, or a simple afternoon treat.

It’s everything you love about a classic bakery loaf: soft crumb, golden crust, and that sweet-tangy drizzle that takes it over the top.

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💛 Why You’ll Love This Loaf

• Bright, fresh flavor from real lemon juice and zest

• Studded with juicy blueberries in every slice

• Topped with a lemon glaze that adds the perfect amount of sweetness

• Easy to make with simple pantry ingredients

• Perfect for any occasion — brunch, tea time, or gifting

Whether you're making it for a spring brunch, a weekend bake, or a thoughtful homemade gift, this lemon blueberry loaf never fails to impress.

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🫐 Ingredients

For the Loaf:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• ½ cup buttermilk (or milk with 1 tsp vinegar)

• 1 teaspoon vanilla extract

• 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)

For the Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

• Optional: additional zest for garnish

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👩‍🍳 How to Make Lemon Blueberry Loaf

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients

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

3. Cream Butter & Sugar

In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).

4. Add Wet Ingredients

Beat in eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and buttermilk.

5. Combine & Fold

Gradually add the dry ingredients to the wet, mixing just until combined. Gently fold in the flour-coated blueberries.

6. Bake

Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

7. Glaze It

Once the loaf is completely cool, whisk together powdered sugar and lemon juice to form a thick but pourable glaze. Drizzle over the loaf and let set before slicing.

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🍰 Tips for Success

• Coat blueberries in flour to prevent them from sinking to the bottom.

• Don’t overmix — it can make the loaf dense.

• Use fresh lemon juice and zest for the brightest flavor.

• Let the loaf cool completely before glazing, or the icing will melt off.

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🧊 Storing & Serving

• Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

• Freeze the unglazed loaf for up to 2 months. Thaw and glaze before serving.

• Serve with tea, coffee, or fresh berries for a complete treat.

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🎁 Perfect for Gifting

This Lemon Blueberry Loaf is ideal for:

• Mother’s Day or Easter brunch

• Housewarming gifts

• Bake sales or teacher appreciation

• Hostess gifts for spring or summer gatherings

Wrap it in parchment and tie it with twine for a sweet homemade presentation.

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💬 Final Thoughts

With its bright citrus notes, tender crumb, and vibrant berries, this Lemon Blueberry Loaf with Lemon Glaze is a slice of sunshine in every bite. It’s the kind of comforting, classic bake that brings people together — whether you're sharing a piece over coffee or gifting a loaf to a friend.

Easy, beautiful, and bursting with flavor — this is a recipe you’ll come back to again and again.