The Ultimate Glazed Lemon Blueberry Loaf: A Moist & Easy Recipe
Estimated reading time: 7–9 minutes | Prep time: 20 minutes | Total time: 2 hours 20 minutes
Key Takeaways
- Unbelievably Moist Texture: This recipe uses sour cream and room-temperature ingredients to guarantee a tender, cake-like crumb that never turns out dry.
- Bright, Zesty Flavor: Packed with fresh lemon zest, juice, and bursting blueberries, every bite is a perfect balance of sweet and tangy.
- Simple & Beginner-Friendly: With clear, step-by-step instructions, this homemade loaf is a straightforward bake, making it a perfect family-friendly dessert project.
- Make-Ahead & Freezer-Friendly: This loaf stores beautifully and freezes perfectly (without the glaze), so you can bake now and enjoy this easy dessert later.
- Versatile for Any Occasion: Perfect as a breakfast treat with coffee, an elegant brunch centerpiece, or a delightful afternoon snack.
Table of Contents
Why You’ll Love This Glazed Lemon Blueberry Loaf Recipe
Get ready to fall in love with your new favorite go-to bake: the perfect Glazed Lemon Blueberry Loaf. This isn’t just another quick bread recipe; it’s a slice of pure sunshine. Imagine a ridiculously moist and tender crumb, bursting with juicy blueberries in every bite, and infused with the bright, zesty aroma of fresh lemons. To top it all off, a sweet and tangy lemon glaze cascades down the sides, adding an extra layer of flavor and a beautiful finish. It’s the kind of simple recipe that delivers impressive, bakery-quality results right from your own kitchen.
What makes this loaf truly special is its incredible texture and balanced flavor. We use a few key techniques—like creaming the butter and sugar properly and using room-temperature sour cream—to create a cake that is unbelievably soft and stays moist for days. Tossing the blueberries in a bit of flour prevents them from sinking, ensuring they are perfectly distributed for a pop of fruity goodness in each slice. This homemade loaf is the ultimate treat for any occasion, whether it’s a special weekend brunch, an afternoon pick-me-up with a cup of tea, or a simple dessert to share with family and friends. It’s a truly rewarding bake that tastes even better than it looks.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture in this Glazed Lemon Blueberry Loaf. Here’s exactly what you’ll need to gather before you start.
For the Lemon Blueberry Loaf
- All-Purpose Flour: 2 cups (250g), plus 1 tablespoon for tossing the blueberries. This provides the structure for our loaf.
- Baking Powder: 1 1/2 teaspoons. A key leavening agent that helps the loaf rise and become fluffy.
- Baking Soda: 1/2 teaspoon. Works with the acidic lemon juice and sour cream to provide extra lift.
- Salt: 1/2 teaspoon. Balances the sweetness and enhances all the other flavors.
- Unsalted Butter: 1/2 cup (113g), at room temperature. Using room-temperature butter is crucial for a light, airy crumb.
- Granulated Sugar: 1 cup (200g). Provides sweetness, moisture, and helps create a tender texture.
- Large Eggs: 2, at room temperature. They bind the ingredients and add richness.
- Lemon Zest: From 2 large lemons (about 2 tablespoons). The zest contains fragrant oils and provides the brightest lemon flavor.
- Vanilla Extract: 1 teaspoon. Adds a wonderful warmth and depth to the flavor profile.
- Sour Cream or Full-Fat Greek Yogurt: 1/2 cup (120g), at room temperature. This is the secret to an ultra-moist loaf!
- Fresh Lemon Juice: 2 tablespoons (30ml). Adds acidity and a tangy kick that complements the blueberries.
- Fresh Blueberries: 1 1/2 cups (220g). Juicy, fresh berries are best, but frozen can also be used (see FAQ).
For the Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2 to 3 tablespoons, to create a smooth, pourable glaze.
Step-by-Step Instructions
Follow these simple steps to create a delicious, homemade lemon blueberry loaf from scratch. This easy-to-follow guide breaks down the process into manageable parts for a foolproof baking experience.
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease your 9×5 inch loaf pan thoroughly with butter or non-stick spray. Then, line the pan with parchment paper, leaving an overhang on the two long sides to make lifting the loaf out easier later.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 2 cups (250g) of all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, which helps the loaf rise properly. Set this bowl aside for now.
- Step 3: Prepare the Blueberries. In a separate small bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating is a crucial step; as a result, it prevents the berries from sinking to the bottom of the batter during baking.
- Step 4: Cream Butter, Sugar, and Zest. In a large mixing bowl, use an electric mixer to beat the room-temperature butter and granulated sugar on medium-high speed. Continue beating for about 3-4 minutes, until the mixture is very light, pale, and fluffy. This step incorporates air into the batter for a lighter texture. Next, add the lemon zest and beat for another 30 seconds to release its fragrant oils.
- Step 5: Add Eggs and Vanilla. Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition until it is fully incorporated. It is important to scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly mixed. Finally, beat in the vanilla extract.
- Step 6: Alternate Wet and Dry Ingredients. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream (or Greek yogurt) in two additions. Begin and end with the dry ingredients. Mix only until just combined; be careful not to overmix, as this can create a tough loaf.
- Step 7: Fold in Blueberries and Lemon Juice. Remove the bowl from the mixer. Gently pour in the 2 tablespoons of fresh lemon juice. Subsequently, add the flour-coated blueberries to the batter. Using a rubber spatula, carefully fold everything together until the berries are evenly distributed. Again, avoid overmixing to keep the loaf tender.
- Step 8: Bake the Loaf. Pour the finished batter into your prepared loaf pan. Then, use the spatula to spread it evenly into the corners. Bake on the center rack of the preheated oven for 50 to 60 minutes. The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
- Step 9: Cool the Loaf. Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Allow the loaf to cool in the pan for 15-20 minutes. After that time, use the parchment paper overhangs to carefully lift the loaf out of the pan and place it directly on the wire rack to cool completely. The loaf must be fully cool before you add the glaze.
- Step 10: Prepare and Apply the Glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Keep whisking until a smooth, thick but pourable glaze forms. If it is too thick, add more lemon juice, 1/2 teaspoon at a time. Drizzle the glaze over the completely cooled loaf, letting it drip down the sides. Allow the glaze to set for at least 30 minutes before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Glazed Lemon Blueberry Loaf
- Room Temperature is Key: For a smooth, uniform batter, ensure your butter, eggs, and sour cream are all at room temperature. Cold ingredients don’t emulsify properly, which can result in a dense, greasy texture.
- Don’t Skip Tossing Blueberries in Flour: This simple trick is the most effective way to suspend the fruit within the loaf. Without the light flour coating, the heavy berries will sink to the bottom and create a soggy layer.
- Avoid Overmixing at All Costs: Once you add the flour, mix on the lowest speed or by hand with a spatula. Overmixing develops gluten, which will make your tender loaf tough and chewy instead of soft and cakey. Mix only until you no longer see streaks of flour.
- Fresh Lemon is Best: For the brightest, most vibrant flavor, always use freshly squeezed lemon juice and freshly grated zest. Bottled juice lacks the fragrant oils from the peel and can have a muted, sometimes artificial, taste.
- Check for Doneness Correctly: Ovens vary, so start checking your loaf around the 50-minute mark. A wooden skewer inserted into the center should come out with a few moist crumbs attached. If it comes out with wet batter, it needs more time.
Easy Variations & Substitutions
- Citrus Swap: For a different flavor profile, substitute the lemon with orange or lime. Use the same amount of zest and juice for a delicious twist.
- Add a Crunchy Topping: Before baking, sprinkle a simple streusel topping (flour, sugar, cold butter) over the batter for a delightful crunch.
- Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for added texture and flavor.
- Spice it Up: A pinch of cardamom or ground ginger in the dry ingredients can add a lovely, warm spice note that complements the lemon and blueberry.
- Dairy-Free Option: You can substitute the butter with a high-quality vegan butter stick and the sour cream with a dairy-free yogurt alternative (like coconut or almond-based). Results may vary slightly in texture.
How to Serve & Store Your Glazed Lemon Blueberry Loaf
This Glazed Lemon Blueberry Loaf is incredibly versatile. It is perfect for breakfast, brunch, or an afternoon snack with a cup of tea or coffee. Serve slices on their own, or for a more decadent dessert, add a dollop of whipped cream or a scoop of vanilla bean ice cream. The bright flavors make it a wonderful addition to any spring or summer gathering.
To store your delicious loaf, keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it in an airtight container for up to one week. Please note that refrigeration may cause the glaze to become slightly sticky. Slices can be gently warmed in the microwave for 10-15 seconds if desired to restore their softness. For another amazing fruit-filled bake, try our reader-favorite Moist Banana Bread next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely. Do not thaw the frozen blueberries before using them. Toss them in the 1 tablespoon of flour while they are still frozen, then fold them into the batter at the very last moment. This helps prevent their color from bleeding excessively into the batter. You may need to add a few extra minutes to the baking time.
Can I freeze this Glazed Lemon Blueberry Loaf?
Yes, this loaf freezes beautifully. For best results, freeze the loaf whole and unglazed. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight at room temperature, then prepare and add the fresh glaze before slicing.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar in the batter by up to 1/4 cup (50g) without drastically altering the final result. However, keep in mind that sugar provides more than just sweetness; it also contributes to moisture and a tender crumb. Reducing it further may result in a drier, more crumbly loaf.
Why did my loaf turn out dense and gummy?
A dense texture is most often caused by two things: using cold ingredients or overmixing the batter. Ensure your butter, eggs, and sour cream are at room temperature to create a light, emulsified batter. Additionally, once you begin adding the flour, mix only until it’s just incorporated. Overworking the batter develops gluten, leading to a tough, dense loaf instead of a light, tender one.
