Lemon Blueberry Loaf is a moist, fluffy, and slightly tangy loaf cake bursting with the bright flavors of fresh lemon and juicy blueberries. The sweet, tart lemon glaze on top takes it to the next level of deliciousness, making it perfect for springtime, brunch, or any occasion where you want a light and fruity treat.

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If you’re a fan of citrusy desserts or looking for something refreshing to pair with a cup of tea, this Lemon Blueberry Loaf is just what you need. Even if you’re not a fan of blueberries, feel free to omit them or substitute with another fruit—this loaf will still be irresistibly delightful!

Kitchen Equipment Needed:

9×5-inch loaf pan
Mixing bowls

Whisk or electric mixer
Zester or microplane (for the lemon zest)
Spatula

Wire rack for cooling

Ingredients:

For the Loaf:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs

1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons lemon juice

½ cup milk
1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice
Zest of ½ lemon (optional for extra flavor)

Directions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Prepare the Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Do not overmix.
Gently fold in the blueberries, ensuring they are evenly distributed.

Step 3: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, add more lemon juice.
Once the loaf is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. For added lemony flavor, sprinkle with extra lemon zest.

Step 5: Serve

Let the glaze set for a few minutes before slicing and serving. Enjoy!

Prep Time:

15 minutes

Cook Time:

50-60 minutes

Total Time:

1 hour 15 minutes

Nutrition (per serving):

Calories: 275
Fat: 12g
Carbohydrates: 38g

Sugar: 27g
Protein: 3g
Fiber: 1g

Sodium

Lemon Blueberry Loaf with Lemon Glaze

moist, fluffy, and slightly tangy loaf cake bursting with the bright flavors of fresh lemon and juicy blueberries. The sweet, tart lemon glaze on top takes it to the next level of deliciousness, making it perfect for springtime, brunch, or any occasion where you want a light and fruity treat.

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Equipment

9x5 inch loaf pan
Mixing bowls
Whisk or electric mixer

Zester or microplane (for the lemon zest)
Spatula
Wire rack for cooling

Ingredients

For the Loaf:
1 ½ cups all-purpose flour
1 teaspoon baking powder

½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon

2 tablespoons lemon juice
½ cup milk
1 cup fresh or frozen blueberries tossed in 1 tablespoon flour to prevent sinking

For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice

Zest of ½ lemon optional for extra flavor

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).

Grease and line a 9x5-inch loaf pan with parchment paper.
Step 2: Prepare the Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Do not overmix.

Gently fold in the blueberries, ensuring they are evenly distributed.
Step 3: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, add more lemon juice.
Once the loaf is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. For added lemony flavor, sprinkle with extra lemon zest.
Step 5: Serve

Let the glaze set for a few minutes before slicing and serving. Enjoy!
Prep Time:
15 minutes

Cook Time:
50-60 minutes
Total Time:

1 hour 15 minutes
Nutrition (per serving):
Calories: 275

Fat: 12g
Carbohydrates: 38g
Sugar: 27g

Protein: 3g
Fiber: 1g
Sodium

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