Indulge in a symphony of flavors with this Lemon Blueberry Loaf, crowned with a tangy Lemon Glaze. This delightful treat marries the vibrant tartness of lemon with the sweet burst of blueberries, all enveloped in a moist, tender loaf that’s perfect for any time of day. Whether you’re looking for a bright start to your morning, a refreshing afternoon snack, or a light dessert, this loaf offers a beautiful balance of flavors that’s sure to please. Topped with a zesty lemon glaze, this loaf isn’t just a treat for the taste buds—it’s also a feast for the eyes. Let’s bake our way to a slice of summery bliss.
Why You’ll Love Lemon Blueberry Loaf with Lemon Glaze:
- Bright and Refreshing: The combination of lemon and blueberries offers a refreshing burst of flavors.
- Moist and Tender: A perfectly baked loaf that’s moist on the inside with a golden exterior.
- Versatile: Ideal for breakfast, brunch, or dessert, and pairs wonderfully with tea or coffee.
- Elegant Presentation: The lemon glaze not only adds flavor but also makes this loaf visually appealing.
Ingredients Notes For Lemon Blueberry Loaf with Lemon Glaze:
- Flour: All-purpose flour works best for this recipe, ensuring a light and tender crumb.
- Blueberries: Fresh blueberries are preferred, but frozen can also be used without thawing to prevent bleeding.
- Lemon: Zest and juice provide the loaf and glaze with their characteristic zesty flavor.
- Buttermilk: Adds moisture and a slight tang to the loaf, enhancing its flavor and texture.
- Sugar: Granulated sugar sweetens the loaf, while powdered sugar is used for the glaze.
- Leavening Agents: Baking powder and baking soda help the loaf rise and become fluffy.
Recipe Steps:
- Prep Work: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
- Cream Butter and Sugar: Beat softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, then add vanilla extract and lemon zest.
- Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients.
- Fold in Blueberries: Gently fold the blueberries into the batter. Pour the batter into the prepared loaf pan.
- Bake: Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the Lemon Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Storage Options:
- Room Temperature: Store the glazed loaf in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, keep in the refrigerator for up to a week. Bring to room temperature before serving.
- Freeze: Freeze the unglazed loaf wrapped tightly for up to 3 months. Thaw and add the glaze before serving.
INGREDIENTS
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 tablespoon lemon juice
- 1 cup blueberries (fresh or frozen; if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating the blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice (adjust for desired consistency)
INSTRUCTIONS
Making the Loaf:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
- Mix Sugar and Lemon Zest: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until the sugar is moistened and fragrant.
- Cream Butter: Add the butter to the sugar-zest mixture and beat with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Dry Ingredients and Milk: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir in 1 tablespoon of lemon juice.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom. Gently fold the blueberries into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Making the Lemon Glaze:
- Mix Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the amount of lemon juice to achieve the desired consistency.
- Glaze the Loaf: Once the loaf has cooled, drizzle the lemon glaze over the top, letting it drip down the sides.