Bright, zesty, and bursting with the juiciest blueberries, my Lemon Blueberry Loaf with Zesty Glaze is everything you crave in a homemade treat! This loaf is soft and tender, swirled with pockets of fresh berries and kissed with tangy lemon, then finished with a glossy citrus glaze for the ultimate brunch or snack delight. It’s just as perfect for sharing with friends over coffee as it is for sneaking a sweet, sunshiny slice right out of the pan. With the ideal balance of tart and sweet, this recipe guarantees a slice of happiness every time!

Lemon Blueberry Loaf with Zesty Glaze Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of straightforward ingredients to bring this Lemon Blueberry Loaf with Zesty Glaze to life, and each one plays an important role. From the richness of real butter to the fresh tang of lemon, these pantry staples transform into a delightfully moist quick bread with vibrant color and flavor.

All-Purpose Flour: The backbone of the loaf, giving structure while keeping it light and tender.
Baking Powder: Ensures the loaf rises beautifully and creates a soft crumb.
Baking Soda: Works along with the baking powder and lemon juice for extra lift and a gentle golden color.
Salt: Just a pinch, but it balances out the sweetness and brightens every other flavor.
Unsalted Butter (softened): Adds richness and that classic buttery taste—always start with room temp for easy mixing!
Granulated Sugar: Sweetens the loaf without overpowering the zingy lemon and juicy berries.
Large Eggs: Bind everything together and add moisture for a slice that stays tender.
Sour Cream or Greek Yogurt: These bring moisture and a gentle tang, making every bite extra soft.
Milk: Loosens up the batter for perfect mixing and a smooth, even crumb.
Zest of 1 Large Lemon: A must for pure lemon flavor—always zest before you juice!
Fresh Lemon Juice: Brightens the loaf and glaze; freshly squeezed is best for lively citrus notes.
Vanilla Extract: Adds a warm background flavor that ties the lemon and blueberry together.
Fresh or Frozen Blueberries (tossed with flour): The star of the loaf! Tossing in flour keeps them from sinking and ensures juicy pockets in every bite.
Powdered Sugar (for the glaze): Whisks up silky smooth and dissolves easily for a glossy finish.
Extra Lemon Juice & Zest (for the glaze): Packs the glaze with an irresistible citrus kick.

How to Make Lemon Blueberry Loaf with Zesty Glaze

Step 1: Prep the Pan and Oven

Start by heating your oven to 350°F, and get your 9×5-inch loaf pan ready—either grease and flour it or line with parchment paper. This simple step keeps your Lemon Blueberry Loaf with Zesty Glaze from sticking, so every glorious slice comes out perfectly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Combining these now means even texture later, and ensuring those leaveners are well blended helps the loaf rise light and fluffy.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until it becomes light and fluffy—this usually takes a few minutes. This is key for that irresistible tender crumb, as it whips air into the batter and sets up a great base for all the flavors to shine.

Step 4: Add Eggs and Wet Ingredients

Add the eggs one at a time, mixing well after each. Then stir in the sour cream (or Greek yogurt), milk, fresh lemon zest, lemon juice, and vanilla extract. This is when the bright lemony aroma makes it hard not to sneak a taste! Mix until smooth—your batter should look creamy and thick.

Step 5: Combine Wet and Dry Mixes

Gradually add the dry ingredients to your wet mixture, stirring until everything is just combined. Be careful not to over-mix—this is the secret to a loaf that’s never dense!

Step 6: Gently Fold in the Blueberries

Toss the blueberries with a tablespoon of flour before adding—they’ll suspend beautifully throughout the batter. Gently fold them in for lovely bursts of blue in every slice.

Step 7: Bake the Loaf

Pour your batter into the prepared pan, smoothing the top. Bake for 50–60 minutes, and enjoy how your kitchen fills with cheery lemon and blueberry aroma. Check with a toothpick in the center; it should come out clean or with just a few moist crumbs attached when it’s done.

Step 8: Cool, Glaze, and Enjoy!

Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack. For the finishing touch, whisk together powdered sugar, lemon juice, and zest to make your zesty glaze. Drizzle this over the completely cooled loaf so it sets into a shiny, sweet-tart finish.

How to Serve Lemon Blueberry Loaf with Zesty Glaze

Garnishes

Let your Lemon Blueberry Loaf with Zesty Glaze steal the show by adding a sprinkle of extra lemon zest on top or a small handful of fresh blueberries for a pop of color. Edible flowers or a light dusting of powdered sugar also add a lovely, bakery-style finish.

Side Dishes

Pair a thick slice with a dollop of whipped cream or a scoop of vanilla Greek yogurt for breakfast or brunch. For a snack or dessert, complement it with hot tea or an iced latte to balance the tangy sweetness.

Creative Ways to Present

Try slicing your loaf and fanning the pieces out on a platter at a spring brunch for easy grabbing. You can also wrap individual slices in parchment and twine for a charming picnic treat, or cube the loaf for using in parfaits or trifle-like desserts layered with whipped cream and extra berries.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Blueberry Loaf with Zesty Glaze wonderfully soft by storing it in an airtight container at room temperature. It stays fresh and moist for up to three days—perfect for grabbing a quick sweet fix any time.

Freezing

This loaf freezes beautifully! Once totally cool, wrap it tightly in plastic wrap and then foil (or use a freezer bag). Thaw overnight at room temperature, and you’ll be rewarded with slices every bit as lovely as fresh-baked—stash a few away for future cravings!

Reheating

If you’d like to warm up your loaf, pop a slice in the microwave for 10–15 seconds or wrap a few slices in foil and heat in a low oven until just warmed through. The glaze may get a little softer, but that just makes it extra luscious.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in Lemon Blueberry Loaf with Zesty Glaze. Just toss them in flour before folding into the batter—no need to thaw them first, which helps prevent streaky batter.

Is Greek yogurt really as good as sour cream?

Yes, Greek yogurt is a fantastic swap for sour cream here! It brings the same moisture and tang, so you won’t miss a thing in taste or texture, plus it adds a little protein boost.

Why did my blueberries sink to the bottom?

If you skip tossing the blueberries in flour before adding them to the batter, they can sink while baking. That simple dusting of flour helps suspend them evenly throughout the loaf.

Can I double the recipe for more loaves?

Absolutely! This recipe doubles beautifully—just divide the batter evenly between two loaf pans and monitor the baking time, as it may vary a bit based on your oven.

How do I know when the loaf is fully baked?

Insert a toothpick into the center of the loaf—if it comes out clean with just a few moist crumbs, your Lemon Blueberry Loaf with Zesty Glaze is perfectly done. Be careful not to over-bake, so your loaf stays moist!

Final Thoughts

If you love desserts that combine bright citrus with bursts of berry flavor, this Lemon Blueberry Loaf with Zesty Glaze is bound to become a household favorite. It’s easy to whip up, looks gorgeous on the table, and disappears quickly with every slice. Give it a try—and don’t be surprised if everyone asks for the recipe!

Lemon Blueberry Loaf with Zesty Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and sweet blueberries in this moist and flavorful Lemon Blueberry Loaf. Topped with a zesty glaze, this easy-to-make treat is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1/2 cup sour cream or Greek yogurt
1/4 cup milk
zest of 1 large lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)

For the glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
zest of 1/2 lemon

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a loaf pan.
Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
Prepare wet ingredients: Beat butter and sugar, then add eggs, sour cream, milk, lemon zest, lemon juice, and vanilla.
Combine: Gradually add dry ingredients to wet ingredients, fold in blueberries, and pour into pan.
Bake: Bake for 50–60 minutes until a toothpick comes out clean.
Glaze: Whisk together powdered sugar, lemon juice, and zest; drizzle over cooled loaf.