How to Make a Delicious Lemon Blueberry Loaf with Lemon Glaze

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:

  1. Prep Work: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
  3. 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.
  4. Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients.
  5. Fold in Blueberries: Gently fold the blueberries into the batter. Pour the batter into the prepared loaf pan.
  6. 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.
  7. 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.


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)
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For the Lemon Glaze:

  • 1 cup powdered sugar
  • 23 tablespoons lemon juice (adjust for desired consistency)


Making the Loaf:

  1. 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.
  2. Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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:

  1. 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.
  2. Glaze the Loaf: Once the loaf has cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
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