If you are searching for a delightful treat that perfectly balances tangy, sweet, and fruity flavors, the Lemon Blueberry Loaf with Lemon Glaze Recipe is an absolute must-try. This loaf is bursting with fresh blueberries and bright lemon zest, all wrapped up in a tender crumb that melts in your mouth. The luscious lemon glaze drizzled on top adds just the right touch of sweetness and zestiness, making every bite feel like a little celebration. Whether you want to brighten your breakfast, uplift your afternoon coffee, or impress guests with a homemade dessert, this recipe is comforting, vibrant, and truly addictive.
Ingredients You’ll Need
Whipping up this scrumptious loaf is a breeze with straightforward ingredients that come together to create layers of flavor and texture. Each element, from the buttery base to the juicy blueberries and fresh lemon, plays a vital role in crafting the perfect balance in this dish.
- 1 1/2 cups all-purpose flour: Provides structure and a soft, moist crumb essential for a loaf.
- 1 teaspoon baking powder: Helps the loaf rise beautifully and become airy.
- 1/2 teaspoon baking soda: Works with the acidic ingredients to tenderize and lift the bread.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness perfectly.
- 1/2 cup unsalted butter (softened): Adds richness and tender moisture throughout the loaf.
- 3/4 cup granulated sugar: Sweetens the loaf while contributing to a lovely golden crust.
- 2 large eggs: Bind ingredients together and add protein for structure.
- 1/3 cup sour cream: Offers tanginess and ensures the loaf stays moist and tender.
- 1/4 cup milk: Adds extra moisture and creates a lighter texture.
- 2 tablespoons fresh lemon juice: Provides a punch of bright, fresh citrus flavor.
- 1 tablespoon lemon zest: Intensifies the lemon aroma and adds subtle texture.
- 1 teaspoon vanilla extract: Enhances sweetness and rounds out the flavors.
- 1 cup fresh or frozen blueberries: Bursts of juicy sweetness that contrast the lemony notes.
- 1 tablespoon flour (for tossing blueberries): Prevents blueberries from sinking and keeps the batter evenly dotted.
- For the glaze: 1/2 cup powdered sugar: Adds delicate sweetness and smooth texture.
- 1–2 tablespoons fresh lemon juice (adjust for consistency): Creates a tangy glaze that perfectly complements the loaf.
How to Make Lemon Blueberry Loaf with Lemon Glaze Recipe
Step 1: Prepare Your Workspace and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to guarantee easy removal. Then, gather all your ingredients and measure accurately to keep the baking process smooth and stress-free.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients thoroughly ensures the leavening agents are spread evenly, which helps your loaf rise uniformly and develop the perfect crumb.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air into the batter, which contributes to a soft, tender texture in the finished loaf.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time to incorporate stability and moisture, then stir in sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract. These ingredients combine to add tang, creaminess, and complexity to the batter, making every forkful inviting and rich in flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing at this stage can make the loaf dense, so it’s best to keep it gentle to maintain a light, tender crumb.
Step 6: Prepare and Add Blueberries
Toss the blueberries with one tablespoon of flour to keep them suspended evenly in the batter, preventing them from sinking to the bottom. Then, gently fold the blueberries into the batter, taking care not to break them and cause a blue streak.
Step 7: Bake the Loaf
Pour the batter into your prepared loaf pan and smooth out the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. Baking times can vary, so keep an eye on your loaf to avoid over-baking and drying.
Step 8: Cool and Glaze
Let the loaf cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely. Mix the powdered sugar with 1 to 2 tablespoons of fresh lemon juice, adjusting until you get a smooth, pourable glaze. Drizzle this luscious lemon glaze over the cooled loaf for a glossy, tangy finish.
How to Serve Lemon Blueberry Loaf with Lemon Glaze Recipe
Garnishes
To elevate presentation and boost flavor, sprinkle a few extra fresh blueberries and some finely grated lemon zest on top of the glaze. A light dusting of powdered sugar also adds a pretty touch and a hint of extra sweetness.
Side Dishes
This loaf shines alongside a dollop of whipped cream or a scoop of vanilla ice cream for a dessert treat. For breakfast or brunch, pair it with a creamy yogurt or a fresh fruit salad to complement the bright citrus and berry notes.
Creative Ways to Present
Serve slices on individual plates with edible flowers or mint leaves for an elegant flair. You can also cut the loaf into mini loaf-sized portions or muffins to turn it into an ideal grab-and-go snack for gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Blueberry Loaf with Lemon Glaze Recipe fresh by storing it in an airtight container at room temperature for up to three days. For longer freshness, refrigeration can extend its life to about a week without sacrificing taste.
Freezing
Wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag or container. It freezes beautifully for up to three months. When you’re ready to indulge again, thaw it overnight in the refrigerator or at room temperature.
Reheating
If you enjoy your loaf warm, simply heat slices in the microwave for about 15 to 20 seconds or in a toaster oven until gently warmed. This brings back the softness and enhances the aroma of the lemon and blueberries.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Use them frozen without thawing to prevent bleeding and streaking in the batter. Tossing them in flour before folding in helps keep them evenly distributed.
How can I get a stronger lemon flavor in this recipe?
Feel free to add an extra teaspoon of lemon zest or a little more fresh lemon juice in the batter or glaze. This will amp up the zesty brightness without overpowering the other flavors.
Is it possible to make this recipe dairy-free?
You can substitute the butter with a plant-based spread and use a dairy-free milk such as almond or oat milk. For the sour cream, try a vegan alternative to keep the moisture and tang intact.
What is the best way to toss blueberries to avoid them sinking?
Coat the blueberries lightly with flour before folding them into the batter. This technique helps suspend the berries and ensures they stay distributed throughout the loaf.
Can I double this recipe to make a larger loaf?
Yes! Just double all ingredients and use a larger loaf pan or two pans. Baking time may increase slightly, so keep an eye on it and test with a toothpick before removing from the oven.
Final Thoughts
The Lemon Blueberry Loaf with Lemon Glaze Recipe is a delightful, simple treat that brings sunshine to any table. Its combination of tart lemon, juicy blueberries, and a moist crumb makes it a fantastic addition to your baking repertoire. I really hope you give this recipe a try and enjoy sharing it with loved ones as much as I do. Happy baking!
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Lemon Blueberry Loaf with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Lemon Blueberry Loaf with Lemon Glaze is a moist and flavorful quick bread bursting with fresh blueberries and zesty lemon. Perfect as a dessert or a sweet snack, the loaf combines a tender crumb with a tangy lemon glaze for a refreshing finish. Easy to prepare and bake, this American classic is ideal for lemon and berry lovers alike.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice (adjust for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the loaf after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can make the loaf dense.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking. Gently fold the blueberries into the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the loaf from breaking apart.
- Prepare and Add Glaze: Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle the glaze evenly over the cooled loaf for a bright, tangy finish.
Notes
- For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent streaking.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
