It all started one Saturday morning. The rain poured outside, making the house feel extra cozy, but also a little dreary. I craved something bright, something that tasted like sunshine and warmth.
My pantry, thankfully, held the answer. Fresh lemons sat on the counter, and a bag of frozen blueberries peeked out from the freezer. Inspiration struck: a vibrant, moist Lemon Blueberry Loaf with Lemon Glaze.
This simple combination, I realized, could transform a gloomy morning into a delightful experience. I mixed, I baked, and soon, the aroma of sweet lemon and bursting blueberries filled my kitchen. The first slice, still warm, with that sweet, tangy lemon glaze dripping down, was pure perfection.
It was an instant hit with my family, and ever since, this Lemon Blueberry Loaf with Lemon Glaze has become a cherished staple. It’s a testament to how simple ingredients can create truly extraordinary flavors. Get ready to bake your own piece of sunshine!
Why You’ll Love This Zesty Lemon Blueberry Loaf with Lemon Glaze
You are about to discover your new favorite quick bread! This Lemon Blueberry Loaf with Lemon Glaze offers an incredible balance of sweet and tart flavors, making it irresistible. Its tender, moist crumb melts in your mouth, studded with juicy blueberries that burst with every bite.
Moreover, the bright, zesty lemon glaze truly elevates the experience, adding a beautiful finish and an extra layer of citrusy delight. This recipe is also surprisingly straightforward, making it perfect for bakers of all skill levels. You’ll use common pantry ingredients, so preparing this incredible Lemon Blueberry Loaf with Lemon Glaze is simple and hassle-free.
It’s ideal for breakfast, a coffee break, or even a light dessert. Plus, the delightful aroma alone makes baking this Lemon Blueberry Loaf a joy. Prepare to impress everyone with this fantastic Lemon Blueberry Loaf with Lemon Glaze!
Ingredients You’ll Need
For the Loaf:
* 1 ½ cups (190g) all-purpose flour
* 1 teaspoon baking powder
* ¼ teaspoon salt
* ½ cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ cup (120ml) full-fat milk
* Zest of 2 medium lemons (about 2 tablespoons)
* 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
* 1 tablespoon all-purpose flour (for tossing with blueberries)
For the Lemon Glaze:
* 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
* 3-4 tablespoons fresh lemon juice (from 1-2 lemons)
* Optional: ½ teaspoon lemon zest, finely grated
Step-by-Step Instructions
Let’s walk through baking this incredible Lemon Blueberry Loaf with Lemon Glaze. Follow these simple steps for a perfect result every time.
1. Prepare for Baking: First, preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or cooking spray.
Then, dust it with a light coating of flour, tapping out any excess. This prevents sticking and ensures a clean release for your Lemon Blueberry Loaf.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This step ensures an even distribution of leavening agents throughout your Lemon Blueberry Loaf.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture becomes light and fluffy, usually about 2-3 minutes. This process incorporates air, giving your Lemon Blueberry Loaf a tender texture.
4. Add Eggs and Vanilla: Next, beat in the eggs one at a time, ensuring each egg fully incorporates before adding the next. Stir in the vanilla extract.
Scrape down the sides of the bowl as needed to ensure everything combines thoroughly.
5. Incorporate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix the batter; overmixing develops gluten, leading to a tough Lemon Blueberry Loaf.
6. Add Lemon Zest and Blueberries: Gently fold in the lemon zest. In a small bowl, toss the blueberries with 1 tablespoon of flour.
This coating helps prevent them from sinking to the bottom of your Lemon Blueberry Loaf during baking. Carefully fold the floured blueberries into the batter until evenly distributed.
7. Fill the Loaf Pan: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
8. Bake the Loaf: Place the loaf pan in the preheated oven.
Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the Lemon Blueberry Loaf comes out clean. Baking times vary, so keep a close eye on it.
9. Cool the Loaf: Once baked, remove the Lemon Blueberry Loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows the loaf to set properly. Then, carefully invert it onto a wire rack to cool completely.
Glazing a warm loaf will cause the glaze to melt and run off.
10. Prepare the Lemon Glaze: While the loaf cools, prepare the glaze.
In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until it reaches a pourable but still thick consistency. You want a glaze that drizzles slowly.
Stir in optional lemon zest for extra zing.
11. Glaze and Serve: Once the Lemon Blueberry Loaf is completely cool, drizzle the Lemon Glaze generously over the top.
Let the glaze set for about 10-15 minutes before slicing and serving. Enjoy your homemade Lemon Blueberry Loaf with Lemon Glaze!
Pro Tips for Success
Achieving the perfect Lemon Blueberry Loaf with Lemon Glaze is easy with a few simple tricks. These tips ensure your loaf turns out moist, flavorful, and beautifully textured every time.
* Room Temperature Ingredients: Always use room temperature butter and eggs. This helps them emulsify better with the sugar, creating a smoother, more uniform batter and a lighter, airier crumb for your Lemon Blueberry Loaf. Plan ahead by taking them out of the fridge at least 30 minutes to an hour before you start baking.
* Do Not Overmix: This is crucial for any quick bread. Overmixing develops the gluten in the flour, leading to a tough, dense Lemon Blueberry Loaf. Mix the wet and dry ingredients only until they are just combined and no streaks of flour remain.
A few small lumps are perfectly fine.
* Toss Blueberries with Flour: Before adding blueberries to the batter, gently toss them with a tablespoon of flour. This light coating prevents them from sinking to the bottom of your Lemon Blueberry Loaf during baking, ensuring even distribution throughout.
This trick works for both fresh and frozen berries.
* Don’t Overbake: An overbaked loaf quickly becomes dry. Start checking for doneness around the 50-minute mark.
Insert a wooden skewer or toothpick into the center; it should come out clean or with a few moist crumbs attached, but no wet batter.
* Cool Completely Before Glazing: Patience is key here. If you glaze the Lemon Blueberry Loaf while it’s still warm, the glaze will melt and run off, creating a sticky mess rather than a beautiful, defined coating.
Let the loaf cool completely on a wire rack before drizzling on that delicious Lemon Glaze.
* Zest Before Juicing: Always zest your lemons before you cut and juice them. It’s much easier to get all that fragrant zest from a whole, firm lemon.
* Prepare Your Pan Properly: Greasing and flouring your loaf pan thoroughly prevents sticking. For an extra easy release, line the pan with parchment paper, leaving an overhang on the sides. This creates “handles” to lift the cooled Lemon Blueberry Loaf out effortlessly.
* Glaze Consistency: Adjust your Lemon Glaze by adding lemon juice a tiny bit at a time until you reach the desired consistency. You want it thick enough to coat the back of a spoon but still pourable. A runny glaze will disappear into the loaf, while a too-thick one will be difficult to spread.
By following these pro tips, you’ll consistently bake a spectacular Lemon Blueberry Loaf with Lemon Glaze that everyone will adore.
Achieving the perfect Lemon Blueberry Loaf with Lemon Glaze is easy with a few simple tricks. For another delicious way to enjoy blueberries, check out our Vanilla Blueberry Bread .
What to Serve With This Recipe
The Lemon Blueberry Loaf with Lemon Glaze is incredibly versatile, fitting perfectly into various meal times and occasions. Its bright, refreshing flavors pair wonderfully with a range of accompaniments, enhancing the overall experience.
For a delightful breakfast or brunch, serve slices of this Lemon Blueberry Loaf alongside a freshly brewed cup of coffee or a comforting mug of herbal tea. The rich, robust notes of coffee or the soothing warmth of tea beautifully complement the sweet and tangy profile of the loaf.
Pair it with a simple fruit salad featuring seasonal berries, melon, or grapes for a lighter, more refreshing start to your day. A dollop of Greek yogurt on the side also adds a creamy, protein-packed element that balances the sweetness.
This Lemon Blueberry Loaf with Lemon Glaze also makes an excellent afternoon snack. Enjoy it with a tall glass of iced tea or a homemade lemonade, especially on a warm day. The citrus notes of the lemonade will echo the lemon in the loaf, creating a harmonious flavor combination.
When it comes to dessert, this Lemon Blueberry Loaf transforms effortlessly. Serve a warm slice with a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. The contrast of the cool, creamy topping with the warm, moist loaf is absolutely divine. A drizzle of extra Lemon Glaze or a few fresh blueberries scattered on top adds a gourmet touch.
Consider serving this Lemon Blueberry Loaf with Lemon Glaze as part of a larger dessert spread. It stands out beautifully among other baked goods like cookies or tarts. It’s also a fantastic addition to a potluck or picnic, as it transports well and is always a crowd-pleaser. Imagine enjoying a slice of this Lemon Blueberry Loaf outdoors on a sunny day, perhaps with some sparkling water infused with mint and lemon.
Ultimately, the best accompaniment to your Lemon Blueberry Loaf with Lemon Glaze is often just a moment of quiet enjoyment. Its rich flavors speak for themselves, making it a perfect stand-alone treat too.
The Lemon Blueberry Loaf with Lemon Glaze is incredibly versatile, fitting perfectly into various meal times and occasions. To complement your loaf, consider serving it with some Chocolate Hazelnut Cookies for a sweet pairing.
FAQs
Can I use frozen blueberries for the Lemon Blueberry Loaf?
Yes, absolutely! You can definitely use frozen blueberries for this Lemon Blueberry Loaf with Lemon Glaze. Do not thaw them before adding them to the batter.
Toss the frozen blueberries directly with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking and keeps the batter from turning purple. Your Lemon Blueberry Loaf will be just as delicious!
Why is my Lemon Blueberry Loaf dry?
A dry Lemon Blueberry Loaf usually results from overbaking or overmixing. Overmixing the batter develops the gluten, making the loaf tough and dry. Overbaking removes too much moisture.
To avoid this, mix the batter only until just combined, and begin checking for doneness around 50 minutes. The skewer should come out clean or with moist crumbs, not wet batter. Using room temperature ingredients also contributes to a moister crumb in your Lemon Blueberry Loaf.
How can I prevent the blueberries from sinking to the bottom of the loaf?
The best way to prevent blueberries from sinking in your Lemon Blueberry Loaf is to toss them with a tablespoon of all-purpose flour before adding them to the batter. This light coating helps them suspend evenly throughout the batter during baking. This simple trick works wonderfully for both fresh and frozen berries in your Lemon Blueberry Loaf with Lemon Glaze.
Can I make this Lemon Blueberry Loaf with Lemon Glaze ahead of time?
Yes, you can certainly make this Lemon Blueberry Loaf with Lemon Glaze ahead of time. It actually tastes even better the next day as the flavors have more time to meld. Store the cooled loaf (glazed or unglazed) wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the unglazed loaf as described in the storage section.
What if I don’t have fresh lemons for the glaze?
While fresh lemon juice and zest provide the best flavor for the Lemon Glaze, you can use bottled lemon juice in a pinch. However, you will miss out on the aromatic lemon zest. For an extra boost of flavor without fresh zest, you could add a tiny drop of lemon extract to the glaze. For the Lemon Blueberry Loaf itself, always try to use fresh lemon zest for maximum impact.
Lemon Blueberry Loaf is a delightful baked good that combines the tartness of lemon with the sweetness of blueberries, making for a flavorful and moist dessert. The zesty glaze on top enhances its appeal and can easily be explored further in the context of traditional baking methods found in this baking article.
Nutrition Information (per serving)
Please note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes. This information is provided as an estimate for one slice (approximately 1/12 of the loaf) of the Lemon Blueberry Loaf with Lemon Glaze.
| Nutrient | Amount (estimated) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 65mg |
| Sodium | 120mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 1g |
| Total Sugars | 35g |
| Protein | 4g |
Lemon Blueberry Loaf with Lemon Glaze
- Total Time: 80 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and vibrant Lemon Blueberry Loaf with a delightful lemon glaze, perfect for breakfast or a light dessert.
Ingredients
1 ½ cups All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
½ cup Full-fat milk
Zest of 2 medium lemons
1 cup Fresh or frozen blueberries
1 tablespoon All-purpose flour (for tossing with blueberries)
1 ½ cups Powdered sugar
3–4 tablespoons Fresh lemon juice
½ teaspoon Lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pa
- Whisk together the flour, baking powder, and salt in a medium bowl
- Cream the butter and sugar together until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla
- Gradually add the dry ingredients and milk, alternating between them
- Fold in the lemon zest and blueberries (tossed with flour)
- Pour into the prepared loaf pan and bake for 50-65 minutes
- Cool in the pan for 10-15 minutes, then on a wire rack
- Whisk together the glaze ingredients and drizzle over the cooled loaf
Notes
Use room temperature ingredients for best results.
Tossing blueberries in flour helps prevent sinking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg