Blueberry Lemon Loaf Recipe with Sweet Glaze

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Blueberry Lemon Loaf Recipe with Sweet Glaze: Moist, Zesty & Delicious

This Blueberry Lemon Loaf is the perfect combination of sweet and tangy flavors. Bursting with juicy blueberries and topped with a refreshing lemon glaze, this moist loaf makes an ideal breakfast, snack, or dessert. Easy to bake and beautiful to serve, it’s a bakery-style treat you can make right at home!

Ingredients You’ll Need

For the Loaf:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream (or Greek yogurt)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

  1. Prepare the Pan: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon juice, and lemon zest.
  4. Combine Batter: Add dry ingredients alternately with sour cream, mixing until just combined. Gently fold in the floured blueberries.
  5. Bake: Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool completely.
  6. Make the Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
  7. Slice & Enjoy: Cut into thick slices and serve with coffee or tea.

Pro Tips for the Best Blueberry Lemon Loaf

  • Toss blueberries in flour before adding to the batter to prevent them from sinking.
  • For an extra lemony flavor, add more zest to the batter and glaze.
  • Store leftovers tightly wrapped at room temperature for 2 days, or refrigerate for up to 5 days.
  • Freeze without glaze for up to 2 months, then thaw and glaze before serving.

Serving Ideas

  • Perfect as a breakfast loaf with coffee or tea.
  • Serve as a light dessert after dinner.
  • Add a dollop of whipped cream or vanilla ice cream for extra indulgence.

FAQs

Q: Can I use frozen blueberries?

Yes! Just don’t thaw them—add straight from the freezer (tossed in flour).

Q: Can I replace sour cream with yogurt?

Definitely. Greek yogurt works perfectly and keeps the loaf moist.

Q: How do I make it extra lemony?

Add more lemon zest to the batter or a bit of lemon extract for stronger citrus flavor.

Enjoy Your Homemade Blueberry Lemon Loaf!

Moist, zesty, and bursting with blueberries, this Blueberry Lemon Loaf with Glaze is bakery-quality at home. Whether for breakfast, brunch, or dessert, it’s guaranteed to impress family and friends!

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