Blueberry Lemon Loaf With Glaze

Name: Blueberry Lemon Loaf With Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup fresh blueberries; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/2 cup buttermilk; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Cakes & Sweet Treats

I absolutely love baking, and this Blueberry Lemon Loaf With Glaze has become one of my favorite recipes. The vibrant combination of fresh blueberries and zesty lemon creates a delightful balance that is both refreshing and indulgent. Every slice is bursting with flavor, and the glaze adds a sweet shine that makes it look irresistible. Whether I’m serving it at brunch or enjoying a quiet afternoon snack, this loaf never fails to impress. It’s the perfect treat for any occasion, and I know you’ll love it just as much as I do!

Created by

Noelle Chambers

Last updated on 2026-02-01T21:29:36.791Z

When I first baked this Blueberry Lemon Loaf, I was amazed at how well the flavors complemented each other. The juicy blueberries provide a natural sweetness while the lemon zest kicks in a refreshing tang. Using fresh ingredients really makes a difference, as the flavors shine through in every bite. I’ve also learned that using room temperature ingredients ensures a smoother batter, which results in a better crumb.

After several attempts to get the texture just right, I discovered that slightly underbaking it gives it a lovely moistness. Cutting into the loaf right after it cools isn’t always easy, but trust me, it’s worth the wait! Pairing this loaf with a cup of tea or coffee makes it even more special.

Why You Will Love This Recipe
A delightful blend of sweet blueberries and tangy lemon.
Moist and tender crumb that melts in your mouth.
Beautifully glazed to create an eye-catching treat.

Key Ingredients Explained

The foundation of this Blueberry Lemon Loaf lies in the combination of fresh blueberries and a tangy lemon flavor. Fresh blueberries are not only packed with antioxidants but also provide moisture to the loaf, ensuring a tender texture. It's crucial to handle the berries gently during mixing, as over-mixing can cause them to burst and bleed into the batter, resulting in a less appealing color. You can substitute with frozen blueberries, but make sure to add them directly from the freezer to avoid excess moisture.

Lemon zest is a star ingredient, lending a bright citrus note that complements the sweet blueberries perfectly. Be sure to use a microplane or fine grater for the zest to extract maximum flavor without the bitterness often found in the white pith. Plus, a dash of vanilla extract enhances the overall depth of flavor, making each bite of this loaf a delightful experience.

Baking Tips for Perfection

Baking time can vary based on individual ovens, so I recommend starting with the minimum baking time of 50 minutes. Use a toothpick or cake tester; it should come out clean or with just a few moist crumbs attached. If you notice the top of the loaf browning too quickly, you can cover it loosely with aluminum foil for the last 10-15 minutes of baking to ensure it cooks through without burning.

After removing the loaf from the oven, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This rest period lets the loaf set and makes it easier to slice without crumbling. If you're in a hurry, you can chill the loaf in the refrigerator to speed up the cooling process before glazing.

Ingredients

For the Loaf

1 cup fresh blueberries
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup buttermilk

For the Glaze

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

Instructions

Directions

Preheat the Oven

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

Prepare the Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and lemon zest, mixing until well combined.

Incorporate the Blueberries

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Gently fold in the blueberries, being careful not to overmix.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in 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 completely cooled, drizzle the glaze over the top and let it set before slicing.

Enjoy!

Pro Tips

For a stronger lemon flavor, add a bit more lemon zest to the batter or glaze. Be sure to toss the blueberries in a bit of flour before folding them in
this helps prevent them from sinking to the bottom.

Serving Suggestions

This Blueberry Lemon Loaf is versatile and can be enjoyed on its own or paired with various accompaniments. For breakfast, a spread of cream cheese or mascarpone can enhance the flavors further. You might also consider topping it with whipped cream and extra fresh blueberries for an elegant finishing touch, making it a delightful brunch centerpiece.

If you're looking for a warm treat, toast slices of the loaf lightly in a skillet until golden brown and serve them with a dusting of powdered sugar. This adds a delightful crunch and transforms an already great recipe into a cozy dessert.

Storage and Make-Ahead Tips

To keep your Blueberry Lemon Loaf fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, consider wrapping the loaf tightly in plastic wrap and then aluminum foil and freezing it for up to three months. This allows you to enjoy a slice whenever a craving hits without losing flavor or texture.

For make-ahead enthusiasts, the batter can be mixed and stored in the refrigerator for up to a day before baking. Just remember to let it come to room temperature before pouring it into the loaf pan, as this helps it rise evenly during baking.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute.