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Lemon Blueberry Loaf with Zesty Glaze - Easy Quick Bread Recipe

This lemon blueberry loaf combines tangy citrus and sweet berries to create a moist, bakery-style quick bread perfect for brunch or spring gatherings. The simple lemon glaze adds a beautiful finishing touch that makes this dessert feel extra special.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 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)
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
  4. Toss the fresh blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  5. 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.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. 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.

Notes

Use room temperature ingredients for better incorporation. Toss blueberries with flour to prevent sinking. Avoid overmixing to prevent tough texture. Test for doneness with toothpick.