Lemon Blueberry Loaf with Lemon Glaze is a delicious and refreshing treat that perfectly combines the tartness of fresh lemon with the sweetness of blueberries. This moist and fluffy loaf is topped with a bright, tangy lemon glaze that adds a touch of sweetness and a lovely citrus flavor. Whether you enjoy it for breakfast, as an afternoon snack, or as a light dessert, this loaf will quickly become a favorite in your kitchen.
The vibrant colors and zesty lemon aroma fill the air as this loaf bakes, creating a welcoming atmosphere. It’s a perfect addition to any brunch spread or as a treat to share with family and friends. The use of simple ingredients makes this recipe easy to whip up, while the fresh blueberries add a burst of juicy sweetness in every bite. The tangy glaze finishes it off beautifully, adding a glossy shine that makes it irresistible.
Why You’ll Love This Recipe
1. Refreshing Citrus Flavor
The combination of freshly squeezed lemon juice and lemon zest in the loaf provides a vibrant citrus flavor that pairs perfectly with the sweetness of the blueberries.
2. Moist and Fluffy Texture
This loaf has a soft and tender crumb that’s light and airy. The addition of butter and milk keeps it moist, while the blueberries offer delightful pockets of juiciness throughout.
3. Easy to Make
With simple ingredients and a straightforward method, this recipe is quick to prepare. You can easily make it for a weekend treat or a special occasion without too much fuss.
4. Versatile and Customizable
While blueberries are the star of this recipe, you can easily swap them out for other fruits like raspberries or blackberries to create your own variation. You could even add a sprinkle of chopped nuts for added texture.
5. Perfect for Any Occasion
This lemon blueberry loaf is a versatile treat that works for breakfast, brunch, or as a dessert. The glaze adds a touch of elegance, making it perfect for special gatherings.
Ingredients
For the Loaf:
- All-purpose flour
- Salt
- Baking powder
- Butter, melted
- Granulated sugar
- Large eggs
- Freshly squeezed lemon juice
- Freshly grated lemon zest
- Vanilla extract
- Milk
- Blueberries (fresh or frozen)
For the Lemon Glaze:
- Butter, melted
- Powdered sugar
- Vanilla extract
- Freshly squeezed lemon juice
Variations
- Mixed Berries Loaf: Swap the blueberries for a mix of your favorite berries, such as raspberries, blackberries, or strawberries, to create a colorful and fruity loaf.
- Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds to the batter for a lovely texture and an extra layer of flavor.
- Lemon Almond Loaf: Add ½ teaspoon of almond extract to the batter and top with slivered almonds for a nutty twist on this citrusy loaf.
- Vegan Version: Replace the eggs with flax eggs and the butter with plant-based alternatives like coconut oil or vegan butter to make this loaf vegan-friendly.
How to Make the Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside.
Step 3: Cream Wet Ingredients
In a separate large bowl, beat together the melted butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently until just combined.
Step 5: Fold in Blueberries
Carefully fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them, as this will help prevent the batter from turning blue.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover the loaf with aluminum foil and continue baking.
Step 7: Prepare the Lemon Glaze
While the loaf is baking, prepare the lemon glaze. In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
Step 8: Cool and Glaze
Once the loaf has baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool completely. Drizzle the lemon glaze over the cooled loaf.
Tips for Making the Recipe
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to prevent the loaf from becoming dense.
- Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If you use frozen, they may release extra moisture, so don’t thaw them before folding them into the batter.
- Check for Doneness: The loaf may take slightly more or less time to bake depending on your oven. Test it with a toothpick to ensure it’s fully baked.
- Let the Loaf Cool Before Glazing: For the glaze to set properly, make sure the loaf is completely cool before you drizzle it.
How to Serve
This Lemon Blueberry Loaf is best served sliced with a cup of tea or coffee for a delightful afternoon treat. It also makes a fantastic breakfast option or a light dessert for any gathering. Pair it with whipped cream, fresh fruit, or a scoop of vanilla ice cream for an indulgent dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover loaf in an airtight container at room temperature for up to 3 days. The loaf can also be stored in the refrigerator for up to a week.
Freezing
To freeze, wrap the loaf tightly in plastic wrap and aluminum foil, or store in a freezer-safe bag. It can be frozen for up to 3 months. When ready to eat, thaw it at room temperature or warm it in the oven for a few minutes.
Reheating
Reheat individual slices in the microwave for about 10-15 seconds or place the entire loaf in the oven at 300°F for about 10 minutes to refresh it.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them into the batter without thawing them to prevent the color from bleeding into the loaf.
2. Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it’s a blend designed for baking to maintain the loaf’s texture.
3. How can I make the loaf more lemony?
For a stronger lemon flavor, you can add more lemon zest to the batter or a bit of lemon extract.
4. Can I substitute the butter with oil?
Yes, you can substitute the butter with vegetable oil or melted coconut oil, but the flavor and texture will be slightly different.
5. How can I make the glaze thicker?
If you prefer a thicker glaze, reduce the amount of lemon juice in the glaze or add more powdered sugar.
6. Can I add nuts to this loaf?
Yes, you can add chopped nuts like walnuts or pecans to the batter for added texture.
7. How long will the loaf last?
The loaf can last up to 3 days at room temperature or up to a week in the refrigerator.
8. Can I use other fruits in place of blueberries?
Yes, you can use raspberries, blackberries, or even diced strawberries in place of blueberries.
9. Can I freeze the glaze?
The glaze can be refrigerated for up to a week, but it’s best to make it fresh. Freezing the glaze may change its consistency.
10. Can I make the loaf ahead of time?
Yes, you can make the loaf ahead of time and store it in an airtight container. It also freezes well for later use.
Conclusion
This Lemon Blueberry Loaf with Lemon Glaze is the perfect balance of tart and sweet, with a moist and fluffy texture that will leave you craving more. Whether you’re making it for a special occasion or just to enjoy with a cup of tea, this loaf is sure to be a hit. With the fresh flavors of lemon and blueberry and a sweet glaze to top it off, it’s an irresistible treat that will brighten any day.