Description
This moist lemon blueberry loaf combines bright citrus flavors with juicy berries, topped with a tangy lemon glaze for the perfect sweet treat.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating berries)
- 2 tablespoons butter, melted (for glaze)
- ½ cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F and line a 9″x 5″ loaf pan with parchment paper or lightly grease with butter.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined.
- Alternately add flour mixture and milk in two batches while mixing slowly. Stop as soon as just combined.
- Rinse blueberries if fresh, then toss with 1 tablespoon flour in a small bowl to prevent sinking.
- Gently fold flour-coated berries into batter by hand, working quickly to avoid overmixing.
- Pour batter into prepared pan and bake 55-65 minutes until a toothpick comes out clean.
- Cool in pan for 30 minutes, then transfer to wire rack with baking sheet underneath.
- Whisk together glaze ingredients and pour over warm loaf. Let set before serving.
Notes
- Room temperature eggs and milk blend more easily and create a smoother batter
- Don’t overmix the batter – stop as soon as ingredients are just combined to avoid a tough loaf
- If using frozen blueberries, don’t thaw them first – add them frozen to prevent bleeding
- Test for doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs
- Pour the glaze while the loaf is still slightly warm for better absorption and flavor
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 245
- Sugar: 22g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry lemon bread, citrus berry loaf, lemon glazed quick bread, blueberry breakfast bread, lemon zest loaf cake, berry citrus dessert, sweet lemon bread recipe, glazed fruit loaf