If you’re on the hunt for a delightful treat that captures the perfect balance of sweet and tangy, look no further than this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe. Bursting with fresh blueberries and bright lemon flavor, every bite feels like a sunny brunch or an afternoon pick-me-up. The moist, tender crumb pairs wonderfully with the vibrant glaze that adds just the right touch of zing. Whether you’re sharing it with loved ones or savoring a quiet moment, this loaf is an absolute crowd-pleaser that turns simple ingredients into something truly special.
Ingredients You’ll Need
The beauty of this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe lies in its simplicity. Each ingredient plays a key role—bringing together texture, flavor, and that gorgeous golden color you’ll love. Let’s dive into these essentials that’ll make your kitchen smell irresistible.
- 1 1/2 cups all-purpose flour: The foundation for a soft yet sturdy loaf that holds all those juicy blueberries perfectly.
- 1/2 teaspoon baking powder: Helps your loaf rise beautifully and creates a tender crumb.
- 1/2 teaspoon baking soda: Boosts the rise and keeps the texture light.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened: Makes the loaf rich and moist without overpowering the lemon zest.
- 3/4 cup sugar: Adds the right amount of sweetness, brightened by the fruit and glaze.
- 2 eggs: Give structure and a tender touch that holds everything together.
- 1 teaspoon vanilla extract: Adds a subtle warmth that complements lemon and berries perfectly.
- 1/2 cup sour cream: Adds moisture and a slight tang that elevates the flavor complexity.
- 1/2 cup blueberries: Bursting juicy pockets of color and sweetness in every bite.
- 1 tablespoon lemon zest: Packs an intense citrus punch that nails the lemony vibe.
- 1/4 cup lemon juice: Adds fresh brightness throughout the loaf and the glaze.
How to Make Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing the loaf pan ensures the cake doesn’t stick, so you get clean slices that look as good as they taste.
Step 2: Combine Dry Ingredients
Whisk the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This step is essential because evenly mixing the dry ingredients guarantees a smooth and balanced texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This creates the base for a tender crumb and adds a lovely moist consistency to the loaf.
Step 4: Add Eggs, Vanilla, and Sour Cream
Incorporate the eggs one at a time, then stir in vanilla extract and sour cream. These ingredients work magic by enriching the batter and adding just a hint of tang to keep things interesting.
Step 5: Mix Dry Ingredients into Wet
Gradually fold the dry flour mixture into the wet ingredients. Be gentle here so you don’t overwork the batter, which helps maintain a tender and soft loaf.
Step 6: Fold in Blueberries, Lemon Zest, and Lemon Juice
Gently fold in the blueberries, lemon zest, and lemon juice. The blueberries add juicy bursts while the lemon elements deliver that signature zesty citrus flavor that makes this recipe so irresistible.
Step 7: Bake Until Golden
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The golden crust signals that your loaf is perfectly cooked.
Step 8: Add the Zesty Lemon Glaze
Once the loaf cools completely, drizzle it with a zesty lemon glaze made by mixing powdered sugar and lemon juice. This final touch adds shine and an extra burst of citrus zing that finishes the loaf beautifully.
How to Serve Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
Garnishes
To make your Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe even more stunning, think fresh blueberries and thin lemon slices or zest curls on top. A dusting of powdered sugar gives a delicate snowfall effect that’s perfect for celebrations or cozy weekends.
Side Dishes
This loaf loves company! Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert, or enjoy it alongside a fresh fruit salad for brunch. A cup of tea or freshly brewed coffee rounds out the perfect pairing.
Creative Ways to Present
Slice the loaf into teeny squares and arrange them on a festive platter for a party spread. Or serve warm slices with a spread of lemon curd or honey butter for a breakfast treat. For a fun twist, turn leftovers into French toast or bread pudding.
Make Ahead and Storage
Storing Leftovers
Wrap the Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. Keeping it airtight preserves moisture and flavor beautifully.
Freezing
If you want to enjoy this loaf later, slice it and freeze in a freezer-safe bag for up to three months. Thaw slices overnight in the fridge or at room temperature when you’re ready to indulge.
Reheating
Warm leftover slices in a toaster oven or microwave for a few seconds to bring back that freshly baked flavor and soft texture. A little warmth revives the citrus aroma and makes the glaze shine anew.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe?
Absolutely! Just make sure to thaw and drain them well to prevent excess moisture from affecting the loaf’s texture.
Is there a substitute for sour cream in the recipe?
You can use Greek yogurt or buttermilk as alternatives; both add similar moisture and a slight tang that complements the lemon flavor.
How do I prevent the blueberries from sinking to the bottom?
To keep blueberries evenly distributed, toss them lightly in a bit of flour before folding into the batter. This helps suspend them throughout the loaf.
Can I make this loaf gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend that includes xanthan gum, you can achieve a similar texture without gluten.
What’s the best way to make the zesty lemon glaze?
Mix powdered sugar with fresh lemon juice until you reach a smooth, pourable consistency. Add juice little by little to control thickness.
Final Thoughts
I genuinely hope you give this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe a try because it’s one of those feel-good desserts that brings sunshine to any day. Moist, tangy, and utterly delicious, it’s perfect for sharing with friends or savoring solo with your favorite cup of tea. Happy baking and enjoy every zesty bite!
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Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A moist and flavorful Lemon Blueberry Loaf bursting with fresh blueberries and zesty lemon. This delightful loaf features a tender crumb enriched with sour cream and butter, perfectly balanced by a sweet and tangy lemon glaze drizzle on top. Ideal for breakfast, brunch, or a sweet snack, this easy-to-make loaf combines bright citrus and juicy blueberries for a refreshing treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Flavorings & Add-ins
- 1/2 cup blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Glaze
- Powdered sugar (quantity as needed for glaze)
- Lemon juice (for glaze, quantity as needed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with sugar until the mixture is smooth and fluffy, which will incorporate air for a light texture.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and sour cream. Mix until fully combined and smooth.
- Combine Wet and Dry: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Add Blueberries and Lemon: Gently fold in the fresh blueberries, lemon zest, and lemon juice, distributing them evenly throughout the batter without crushing the berries.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake the Loaf: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the loaf to cool completely in the pan before drizzling a lemon glaze over the top. To make the glaze, mix powdered sugar with enough lemon juice to reach a pourable consistency.
Notes
- For best results, use fresh blueberries to maintain texture and color; frozen can be used but may alter batter consistency.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
- Adjust the amount of lemon juice in the glaze to balance sweetness and tartness to your preference.
- Store leftover loaf tightly wrapped at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
