Introduction to Glazed Lemon Blueberry Loaf

There’s something magical about a freshly baked loaf, especially when it’s a Glazed Lemon Blueberry Loaf. The bright, zesty flavor of lemon combined with the sweet burst of blueberries creates a delightful treat that’s perfect for any occasion. Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones, this loaf is your answer. It’s simple to make, and the aroma that fills your kitchen will have everyone asking for a slice. Trust me, this recipe will become a cherished favorite in your home!

Why You’ll Love This Glazed Lemon Blueberry Loaf

This Glazed Lemon Blueberry Loaf is a true gem in the baking world. It’s incredibly easy to whip up, making it perfect for both novice and seasoned bakers. The vibrant flavors dance on your palate, offering a refreshing twist that brightens any day. Plus, it’s a fantastic way to use up those fresh blueberries sitting in your fridge. Trust me, once you taste it, you’ll be hooked!

Ingredients for Glazed Lemon Blueberry Loaf

Gathering the right ingredients is the first step to creating your Glazed Lemon Blueberry Loaf. Here’s what you’ll need:

All-purpose flour: The backbone of your loaf, providing structure and texture.
Baking powder: This leavening agent helps the loaf rise, giving it that fluffy texture.
Baking soda: A little boost for the baking powder, ensuring your loaf is light and airy.
Salt: Just a pinch enhances the flavors, balancing the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the loaf and contributes to its lovely golden color.
Eggs: They bind the ingredients together and add moisture, creating a tender crumb.
Sour cream (or Greek yogurt): This adds a delightful tang and keeps the loaf moist.
Milk: Helps to achieve the right batter consistency; you can use any milk you prefer.
Lemon juice: Freshly squeezed juice brightens the flavor and adds that zesty kick.
Lemon zest: The fragrant outer peel of the lemon enhances the citrus flavor.
Vanilla extract: A splash of vanilla rounds out the flavors beautifully.
Fresh blueberries: These juicy gems are the star of the show, bursting with flavor in every bite.
Powdered sugar: Used for the glaze, it adds sweetness and a lovely finish.
Extra lemon juice (for glaze): Adjust the amount to achieve your desired glaze consistency.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Glazed Lemon Blueberry Loaf

Now that you have all your ingredients ready, let’s dive into the fun part—making your Glazed Lemon Blueberry Loaf! Follow these simple steps, and you’ll have a delicious loaf that will impress everyone.

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your loaf bakes evenly. While that’s heating up, grease and line a loaf pan with parchment paper. This little trick makes it super easy to remove the loaf later!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial as it helps to evenly distribute the leavening agents. Plus, it gets your dry ingredients ready for the next step!

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. The fluffiness is key to achieving that perfect texture in your loaf!

Step 4: Add Wet Ingredients

Now, it’s time to add the eggs, sour cream (or Greek yogurt), milk, lemon juice, lemon zest, and vanilla extract to the butter-sugar mixture. Mix until everything is well combined. The sour cream adds moisture, making your loaf irresistibly tender!

Step 5: Combine Dry and Wet Ingredients

Gradually fold the dry ingredients into the wet mixture. Be gentle here! You want to mix until just combined to avoid overmixing, which can lead to a dense loaf. A few flour streaks are okay; they’ll disappear as you add the blueberries.

Step 6: Fold in Blueberries

Gently fold in the fresh blueberries that you’ve coated in flour. This little trick helps prevent them from sinking to the bottom of the loaf. Each bite should be bursting with blueberry goodness!

Step 7: Bake the Loaf

Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!

Step 8: Cool and Glaze

Once baked, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important because glazing a warm loaf can make the glaze runny. Once cooled, drizzle your lemon glaze over the top for that perfect finishing touch!

Tips for Success

Always use fresh lemons for the best flavor in your Glazed Lemon Blueberry Loaf.
Coat blueberries in flour to keep them suspended in the batter.
Don’t overmix the batter; it should be just combined for a light loaf.
Let the loaf cool completely before glazing for a beautiful finish.
Store leftovers in an airtight container to keep it fresh and moist.

Equipment Needed

Loaf pan: A standard 9×5 inch pan works best, but any similar size will do.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Whisk: A hand whisk or electric mixer will help achieve that fluffy texture.
Spatula: A rubber spatula is perfect for folding in ingredients.
Wire rack: Essential for cooling the loaf evenly.

Variations of Glazed Lemon Blueberry Loaf

Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Vegan Option: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use plant-based yogurt and milk.
Gluten-Free: Use a gluten-free all-purpose flour blend to make this loaf gluten-free without sacrificing taste.
Mixed Berries: Swap out blueberries for raspberries or strawberries for a delightful twist on flavor.
Herbal Infusion: Add a teaspoon of fresh thyme or rosemary to the batter for a unique herbal note that complements the lemon.

Serving Suggestions for Glazed Lemon Blueberry Loaf

Pair with a dollop of whipped cream for a delightful dessert.
Serve alongside a refreshing cup of iced tea or lemonade.
Top with fresh blueberries and a sprinkle of lemon zest for a beautiful presentation.
Enjoy as a breakfast treat with a side of yogurt.
Slice and serve with a light dusting of powdered sugar for added sweetness.

FAQs about Glazed Lemon Blueberry Loaf

Can I use frozen blueberries in my Glazed Lemon Blueberry Loaf?

Absolutely! Just make sure to toss them in flour before adding them to the batter. This helps prevent them from sinking and keeps your loaf looking beautiful.

How do I store leftovers of the Glazed Lemon Blueberry Loaf?

Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing slices for a quick treat later!

Can I make this loaf ahead of time?

Yes! You can bake the loaf a day in advance. Just glaze it right before serving for that fresh, zesty finish. It’s perfect for gatherings!

What can I substitute for sour cream in this recipe?

You can use Greek yogurt as a great alternative. It adds a similar tang and moisture, making your Glazed Lemon Blueberry Loaf just as delicious!

Is this recipe suitable for a gluten-free diet?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend. Your Glazed Lemon Blueberry Loaf will still be delightful and full of flavor!

Final Thoughts

Making a Glazed Lemon Blueberry Loaf is more than just baking; it’s an experience filled with joy and warmth. The vibrant flavors of lemon and blueberries create a delightful harmony that brightens any day. Each slice is a reminder of sunny afternoons and cherished moments with loved ones. Whether you’re enjoying it with a cup of tea or sharing it at a gathering, this loaf brings smiles all around. I hope this recipe becomes a beloved staple in your kitchen, just as it has in mine. Happy baking, and may your kitchen always be filled with love and laughter!

Glazed Lemon Blueberry Loaf: A Refreshing Delight!

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Author: Claire Weston
Total Time: ~1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

A delightful and refreshing loaf cake infused with lemon and blueberries, perfect for any occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream (or Greek yogurt)
¼ cup milk
2 tbsp lemon juice (fresh)
Zest of 1 lemon
1 tsp vanilla extract
1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
1 cup powdered sugar (for glaze)
2–3 tbsp lemon juice (fresh, for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in sour cream, milk, lemon juice, zest, and vanilla.
Gradually fold in dry ingredients until just combined.
Gently fold in blueberries coated in flour.
Pour batter into prepared loaf pan.
Bake 50–55 minutes, until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack to cool fully.
Whisk powdered sugar with lemon juice until smooth and pourable.
Drizzle over cooled loaf. Garnish with extra blueberries and lemon zest if desired.

Notes

Ensure blueberries are coated in flour to prevent sinking.
Adjust the amount of lemon juice in the glaze for desired thickness.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50–55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg