Lemon Blueberry Loaf with Zesty Glaze – Easy Quick Bread Recipe
Lemon Blueberry Loaf with Zesty Glaze – Easy Quick Bread Recipe
This lemon blueberry loaf is the perfect combination of tangy citrus and sweet berries, creating a moist, bakery-style quick bread that’s ideal for brunch, spring gatherings, or any time you crave a delicious homemade treat. The simple lemon glaze adds a beautiful finishing touch that makes this dessert feel extra special.
Like our popular Blueberry Lemon Loaf Recipe, this version emphasizes using fresh, quality ingredients for maximum flavor. Whether you’re baking for a weekend breakfast or preparing spring dessert ideas, this recipe delivers consistently delicious results.
Ingredients
For the Loaf
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest of 2 lemons
- ⅓ cup freshly squeezed lemon juice
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
- 1 tablespoon flour (for tossing blueberries)
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Step-by-Step Instructions
Preparing the Batter
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
Combining Wet and Dry Ingredients
Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined – do not overmix.
Toss the fresh blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter. This technique helps distribute the berries evenly throughout the loaf.
Baking to Perfection
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. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Glaze
While the loaf cools, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf and allow it to set before slicing.
Expert Tips for Success
Use Room Temperature Ingredients: Bring eggs and buttermilk to room temperature for better incorporation into the batter and more consistent baking.
Prevent Blueberry Sinking: Tossing blueberries with flour is crucial – it creates a barrier that helps them stay suspended in the batter rather than sinking to the bottom.
Avoid Overmixing: Mix the batter just until ingredients are combined. Overmixing develops gluten and can result in a tough texture.
Test for Doneness: The loaf is done when a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes of baking.
For more delicious baking inspiration, check out our One Bowl Chocolate Cake recipe that shares the same easy approach to creating impressive desserts.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but do not thaw them first. Toss frozen blueberries directly with flour and fold into the batter gently to prevent color bleeding.
How should I store the lemon blueberry loaf?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The glaze may become softer when stored.
Can I make this recipe without buttermilk?
Yes, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Is this recipe suitable for freezing?
Absolutely! Freeze the unglazed loaf wrapped tightly in plastic wrap and foil for up to 3 months. Thaw and add glaze before serving.
This lemon blueberry loaf recipe is perfect for those who love easy loaf cake options that deliver impressive results with minimal effort. Enjoy this delightful citrus dessert any time of year!
Lemon Blueberry Loaf with Zesty Glaze – Easy Quick Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined – do not overmix.
- Toss the fresh blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- 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.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the loaf cools, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf and allow it to set before slicing.
