Here’s a bright, moist Lemon Blueberry Loaf with a tangy lemon glaze — perfect for breakfast, dessert, or tea time.
🍋💙 Lemon Blueberry Loaf with Lemon Glaze
Ingredients
For the Loaf:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- 1–2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional, for extra zing)
Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3️⃣ Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Mix in vanilla, yogurt (or sour cream), and lemon juice.
4️⃣ Combine Wet and Dry
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in blueberries carefully to avoid crushing them.
5️⃣ Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan 10 minutes, then transfer to a wire rack.
6️⃣ Lemon Glaze
- Whisk powdered sugar with lemon juice (start with 2 tablespoons, add more if needed for desired consistency).
- Drizzle over slightly cooled loaf.
- Optional: sprinkle extra lemon zest on top.
💡 Tips
- Toss blueberries in a little flour before adding to batter to prevent sinking.
- For extra lemon flavor, add ½ teaspoon lemon extract to batter.
- Store tightly wrapped at room temperature for 2–3 days or refrigerate up to a week.
If you want, I can also give a one-bowl version that’s super quick and just as moist — perfect for busy mornings.
