Lemon Blueberry Loaf with Glaze – Bright, Moist, and Bursting with Flavor
If you’re looking for a sweet treat that’s light, bright, and bursting with fresh flavor—this Lemon Blueberry Loaf is it. Each slice is soft, buttery, and packed with juicy blueberries, all wrapped in a zesty lemon cake. The simple lemon glaze adds the perfect shiny finish and tangy-sweet kick. It’s easy to make, beautiful to serve, and even better to eat. Perfect for spring mornings, summer picnics, or afternoon tea. This loaf brings sunshine to every bite.
Ingredients
This loaf is soft, bright, and fruity. Lemon adds zing, blueberries add sweetness. Sugar and butter make it tender. Eggs help it rise and stay moist. Glaze adds shine, sweetness, and flavor. Simple things make a perfect bite.
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 eggs
- 2 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- ½ cup milk
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for coating berries)
For the Glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Nutritional Info
This loaf is sweet but still balanced. It gives you energy and fruity flavor. Blueberries add vitamins and fiber too. Lemon gives vitamin C and brightness. It’s homemade, so better than store-bought. Enjoy it in moderation and feel good.
- Calories: 210
- Carbohydrates: 28g
- Sugar: 16g
- Protein: 3g
- Fat: 9g
- Fiber: 1g
Quick Time Needed
- Prep Time: 10 minutes
- Bake Time: 50–55 minutes
- Total Time: 1 hour
How to Make
This recipe is simple, fresh, and fun. Start by creaming butter and sugar together. Add eggs, lemon juice, and lemon zest. Mix dry ingredients in another bowl. Combine everything, fold in blueberries gently. Bake, cool, glaze, and slice to enjoy.
Step 1
Preheat oven to 350°F (175°C). Grease and line a loaf pan. Mix flour, baking powder, and salt. In another bowl, beat butter and sugar. Add eggs one at a time. Stir in lemon juice and zest.
Step 2
Add flour mix to wet mixture. Pour in milk and stir slowly. Toss blueberries with a little flour. Fold them gently into the batter. Pour batter into the prepared loaf pan. Spread evenly and smooth the top.
Step 3
Bake for 50–55 minutes total. Check doneness with a toothpick. Cool in the pan for 10 minutes. Then transfer loaf to a rack. Whisk powdered sugar and lemon juice. Drizzle glaze over the cooled loaf.
Healthier Alternative
You can make this loaf lighter too. Use yogurt or applesauce for butter. Try whole wheat flour for more fiber. Use honey or maple syrup instead. Skip glaze or use less sugar. Add chia seeds for extra nutrition.
- Use Greek yogurt instead of butter
- Replace sugar with maple syrup
- Add 1 tbsp chia or flaxseed
- Use light glaze or no glaze
- Whole wheat flour for half the mix
- Unsweetened almond milk instead of dairy
Storing Suggestions
This loaf stays moist for days. Let it cool before wrapping it up. Use foil, plastic wrap, or containers. Store at room temp or in fridge. Freeze slices for later quick treats. Always glaze after cooling completely.
- Room temp: 2–3 days (airtight)
- Fridge: 4–5 days (covered well)
- Freezer: Up to 2 months
- Freeze slices with parchment between
- Reheat in microwave or toaster oven
- Glaze after thawing, not before freezing
Kids Friendly
Kids love this loaf—it’s sweet, soft. It looks fun with purple blueberry spots. Lemon makes it exciting but not sour. You can skip glaze or make lighter. Cut it into small snack-size squares. It’s perfect for lunchboxes or after school.
- Use mini loaf pans or muffin tins
- Let kids help mix or zest lemon
- Add colored sprinkles to glaze
- Use maple syrup instead of sugar
- Serve with yogurt for balanced snack
- Pack slices in wax paper wraps
Chef’s Special Tips
Use fresh lemon juice for the best flavor. Zest adds extra brightness—don’t skip it. Toss blueberries in flour to prevent sinking. Don’t overmix the batter; it stays tender. Let the loaf cool fully before glazing. Use a sifter for a smooth, shiny glaze.
- Use room temperature ingredients for better texture
- Add a pinch of vanilla extract for warmth
- Use frozen berries without thawing
- Line a pan with parchment for easy lift
- Tap pan gently to remove bubbles
- Drizzle glaze in a zig-zag pattern
Conclusion + Call to Action
Lemon Blueberry Loaf is more than a simple bake; it’s comfort, color, and a little burst of joy. With its moist crumb, tart lemon flavor, and juicy blueberries, it’s a loaf you’ll want to make again and again. Serve it to guests, pack it in lunches, or keep it all to yourself (we won’t judge). It freezes well, slices clean, and looks like something from a cozy café. Whether you glaze it or keep it simple, it’s always a winner. Bake this today, and taste the brightness in every bite.