Perfectly Moist Lemon Blueberry Loaf with a Tangy Glaze
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 40 minutes
Key Takeaways
- Unforgettably Moist & Tender: This recipe uses buttermilk (or whole milk) and softened butter to create an incredibly moist crumb that melts in your mouth.
- Bright, Zesty Flavor: Packed with fresh lemon zest and juice, every bite of this lemon blueberry loaf delivers a burst of vibrant, citrusy flavor that perfectly complements the sweet blueberries.
- Simple & Beginner-Friendly: With clear, step-by-step instructions, this is a fantastic from-scratch recipe for bakers of all skill levels. It’s a truly easy dessert to master.
- Freezer-Friendly for Later: This loaf freezes beautifully, making it an excellent make-ahead option for future cravings or unexpected guests. Simply bake now and glaze later!
- Perfect for Any Occasion: Serve a slice for a delightful breakfast, a special brunch treat, an afternoon snack with coffee, or as a simple yet elegant dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with the ultimate Lemon Blueberry Loaf, a homemade masterpiece that strikes the perfect balance between sweet and tangy. This simple recipe creates a beautifully tender and moist loaf cake, bursting with juicy blueberries and infused with a bright, zesty lemon flavor from fresh zest and juice. Topped with a simple yet elegant lemon glaze, this loaf isn’t just a treat; it’s an experience. It’s the kind of family-friendly dessert that fills your home with an irresistible aroma and disappears from the counter in record time.
What makes this particular recipe so special is its foolproof nature and incredible texture. We’ll walk you through the secrets to achieving a perfect crumb every time, like using room temperature ingredients for a smooth batter and a clever trick to prevent your blueberries from sinking. Whether you’re looking for a delightful addition to your weekend brunch, a sweet afternoon pick-me-up, or a thoughtful homemade gift, this lemon blueberry loaf is the answer. It’s a classic combination of flavors, elevated to perfection in a simple loaf that’s as enjoyable to make as it is to eat.
Ingredients You’ll Need
Using high-quality, fresh ingredients is the first step to creating the perfect lemon blueberry loaf. For the best results, ensure your cold ingredients (butter, eggs, milk) are brought to room temperature before you begin.
For the Lemon Blueberry Loaf:
- 1 1/2 cups (180g) all-purpose flour, plus 1 tablespoon for tossing berries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons fresh lemon zest (from about 2 medium lemons)
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1 cup (150g) fresh or frozen blueberries
For the Simple Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons (30-45ml) fresh lemon juice
Equipment Needed:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large and medium mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula & Whisk
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to bake a flawless loaf cake from scratch. The key is to combine ingredients carefully and avoid overmixing for the most tender result.
- Step 1: Preheat and Prep Pan. First, preheat your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan. For easy removal, line the pan with parchment paper, allowing some to hang over the long sides as handles. This will make lifting the finished loaf out a breeze.
- Step 2: Combine Dry Ingredients. In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Setting this mixture aside ensures the leavening agents are evenly distributed throughout the batter, leading to a consistent rise.
- Step 3: Coat the Blueberries. In a separate small bowl, gently toss the blueberries with one tablespoon of the prepared flour mixture. This simple coating is a critical step; as a result, it prevents the berries from sinking to the bottom of the loaf during baking, ensuring they are evenly distributed.
- Step 4: Cream Butter and Sugar. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed. Continue creaming for about 3-4 minutes, or until the mixture becomes very light, pale, and fluffy. This process incorporates air, which is essential for a light texture.
- Step 5: Add Eggs and Flavorings. Then, add the room-temperature eggs one at a time, making sure to beat well after each addition until fully incorporated. Afterwards, mix in the fresh lemon zest, 2 tablespoons of lemon juice, and the vanilla extract. Scrape down the sides of the bowl with a spatula as needed to ensure everything is combined.
- Step 6: Alternate Wet and Dry Ingredients. Reduce the mixer speed to low. Carefully add half of the dry ingredients to the butter mixture, mixing only until just combined. Subsequently, pour in all of the milk or buttermilk, mixing briefly. Finally, add the remaining dry ingredients, mixing just until no more flour streaks are visible. It is very important not to overmix the batter.
- Step 7: Fold in Blueberries. With a rubber spatula, gently fold the flour-coated blueberries into the finished batter. Be careful to mix just enough to distribute them evenly throughout without crushing them.
- Step 8: Bake the Loaf. Pour the batter into your prepared loaf pan and use the spatula to smooth the top. Bake on the center rack of the preheated oven for 50-60 minutes. The loaf is perfectly baked when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Step 9: Cool the Loaf. Allow the loaf cake to cool in the pan on a wire rack for about 15 minutes. After this initial cooling period, use the parchment paper handles to carefully lift the loaf out of the pan. Let it cool completely on the wire rack before you add the glaze. Proper cooling prevents the glaze from melting right off.
- Step 10: Prepare the Lemon Glaze. While the loaf is cooling, you can make the simple lemon glaze. In a small bowl, whisk the sifted powdered sugar and 2 tablespoons of lemon juice until a smooth, pourable consistency is achieved. If the glaze is too thick, add more lemon juice, one teaspoon at a time. If it’s too thin, add more powdered sugar.
- Step 11: Glaze and Serve. Once the loaf cake has cooled completely to room temperature, drizzle the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20-30 minutes before slicing and enjoying your delicious homemade creation.
Making the Perfect Lemon Blueberry Loaf Batter
Baking and Glazing the Loaf
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Use Room Temperature Ingredients: This is non-negotiable for a perfect texture! Room temperature butter, eggs, and milk emulsify together to create a smooth, uniform batter that traps air, resulting in a fluffy and evenly baked cake.
- Avoid Overmixing at All Costs: Once you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can result in a tough, dense loaf instead of a light and tender one.
- Fresh Lemon for Best Flavor: For the most vibrant, authentic lemon flavor, always use fresh lemon zest and juice. To get more juice from your lemons, roll them firmly on the countertop before cutting and squeezing.
- Check for Doneness Correctly: Ovens can vary, so start checking the loaf at the 50-minute mark. The visual cue is a golden-brown top, but the toothpick test is the most reliable way to ensure the center is fully cooked.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for fresh or frozen raspberries, chopped strawberries, or even blackberries for a different flavor profile.
- Citrus Twist: Substitute the lemon with lime or orange zest and juice for a fun twist. A lime and raspberry loaf is particularly delicious.
- Add a Streusel Topping: Before baking, sprinkle a simple streusel topping (made from flour, sugar, butter, and a pinch of cinnamon) over the batter for a crunchy, sweet crust.
- Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Loaf
This lemon blueberry loaf is wonderful on its own, perhaps with a cup of tea or coffee. For an enhanced dessert experience, serve a slice slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream. To store, keep the loaf in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to one week, though it is best served at room temperature to maintain its soft texture. To freeze, wrap the unglazed loaf tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature before glazing and serving for that fresh-baked taste.
If you enjoyed this recipe, you might also love our classic moist banana bread!
Watch: How to Make It
Frequently Asked Questions
Why did my blueberries sink to the bottom?
Blueberries sinking is a common issue, usually because they are too heavy for the batter. The key preventative step in this recipe is to toss the blueberries in a tablespoon of the dry flour mixture before folding them in. This flour coating helps them grip the batter and remain suspended during baking. A batter that is too thin can also be a culprit, so ensure you measure your ingredients accurately.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries without thawing them. Tossing them in the flour mixture while still frozen is even more important to prevent their color from bleeding into the batter. You may need to add 3-5 extra minutes to the baking time to account for their cold temperature.
Can I freeze this lemon blueberry loaf?
Absolutely! This loaf freezes exceptionally well. For best results, freeze the loaf whole and unglazed. Wrap the completely cooled loaf in two layers of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 3 months. Thaw overnight at room temperature before adding the fresh glaze.
Can I reduce the sugar in this recipe?
We do not recommend reducing the sugar by more than 1/4 cup (50g). Sugar contributes not only to sweetness but also to the cake’s moisture, tender structure, and golden-brown crust. A significant reduction will negatively impact the final texture, potentially making the loaf dry and dense.
