Lemon Blueberry Loaf with Lemon Glaze Recipe

Introduction

There’s something incredibly refreshing about the combination of bright, tangy lemon and sweet, juicy blueberries. This Lemon Blueberry Loaf with Lemon Glaze brings these two flavors together in a perfectly moist, tender cake. It’s the ideal dessert or snack to enjoy with a cup of tea or coffee, whether you’re hosting a brunch or simply treating yourself. The loaf itself is fluffy and soft, packed with fresh blueberries, and topped with a sweet, zesty lemon glaze that adds the perfect finishing touch.

The blend of lemon juice and zest in the loaf provides a burst of citrus flavor, while the blueberries add bursts of sweetness with every bite. The homemade lemon glaze drizzled on top not only enhances the lemony flavor but also gives the loaf a beautiful glossy finish. This Lemon Blueberry Loaf is incredibly easy to make, using simple ingredients you likely already have in your kitchen, yet it tastes like a bakery-quality treat. It’s a versatile recipe that can be enjoyed year-round but feels especially refreshing during spring and summer months.

Why You’ll Love This Recipe

1. Perfect Balance of Flavors: The tangy lemon and sweet blueberries create a perfect contrast, making each bite delightful.
2. Moist and Tender: The loaf is incredibly moist thanks to the butter and milk, with a soft, fluffy texture that melts in your mouth.
3. Quick and Easy: This loaf comes together quickly, and the steps are straightforward, making it a great choice for both beginner and experienced bakers.
4. Versatile: While great as a dessert, this loaf is also a wonderful option for breakfast or as a snack with a cup of coffee or tea.
5. Lemon Glaze Adds a Special Touch: The lemon glaze is an extra touch of sweetness and shine that takes the loaf from delicious to extraordinary.

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

• Add a Streusel Topping: For a bit of crunch, add a streusel topping made from butter, sugar, and flour before baking the loaf.
• Use Other Berries: While blueberries are the star of this recipe, feel free to substitute them with raspberries or blackberries for a different twist.
• Gluten-Free Option: To make this loaf gluten-free, substitute the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free.
• Make it Dairy-Free: To make this recipe dairy-free, swap out the butter for a non-dairy butter alternative and use plant-based milk like almond or oat milk.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan (9×5 inches) or line it with parchment paper for easy removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside.

Step 3: Prepare the Wet Ingredients

In a large mixing bowl, whisk the melted butter and granulated sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a dense loaf.

Step 5: Add Blueberries

Gently fold the blueberries into the batter using a spatula. If you’re using frozen blueberries, do not thaw them before adding; this helps prevent the batter from turning blue.

Step 6: Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil halfway through the baking time.

Step 7: Cool the Loaf

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make the Lemon Glaze

While the loaf is cooling, make the lemon glaze by whisking together the melted butter, powdered sugar, vanilla extract, and freshly squeezed lemon juice until smooth and glossy.

Step 9: Drizzle the Glaze

Once the loaf has cooled completely, drizzle the lemon glaze over the top. You can use a spoon or a small whisk to drizzle it evenly across the loaf.

Tips for Making the Recipe

• Coat the Blueberries in Flour: Before folding the blueberries into the batter, toss them in a small amount of flour. This will help prevent them from sinking to the bottom of the loaf during baking.
• Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature to ensure the batter comes together smoothly.
• Don’t Overmix: Mix the batter until just combined to avoid a dense loaf.
• Check for Doneness: Ovens vary, so check the loaf at around 50 minutes. If the toothpick comes out clean, it’s time to remove the loaf from the oven.

How to Serve

Serve slices of this Lemon Blueberry Loaf as a breakfast treat, dessert, or a sweet afternoon snack. It pairs beautifully with a cup of tea, coffee, or even a glass of cold lemonade. If you’re feeling extra indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Store any leftover loaf in an airtight container at room temperature for up to 3 days. The loaf will stay moist and fresh.

Freezing

This loaf freezes wonderfully. After it’s completely cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To thaw, leave it at room temperature for several hours or overnight.

Reheating

To reheat slices, wrap them in a damp paper towel and microwave for 10-15 seconds for a warm, fresh-out-of-the-oven experience.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries in this recipe. Just be sure not to thaw them before adding them to the batter to avoid color bleeding into the cake.

2. Can I make this loaf without the glaze?

Yes, you can skip the glaze for a less sweet version of the loaf. The loaf will still be delicious without it.

3. How can I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little bit of flour before folding them into the batter. This helps them stay suspended throughout the loaf.

4. Can I make this recipe into muffins?

Yes, you can turn this recipe into muffins. Fill a muffin tin with batter and bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.

5. How long should I bake the loaf?

Bake the loaf for 55-60 minutes. Test with a toothpick inserted into the center of the loaf—if it comes out clean, the loaf is done.

6. Can I use lemon extract instead of lemon juice and zest?

While lemon extract can be used in place of lemon juice and zest, it won’t provide the same fresh, vibrant flavor. Fresh lemon juice and zest are recommended for the best taste.

7. Can I use a different type of flour?

You can use whole wheat flour or a gluten-free flour blend, but this may alter the texture of the loaf.

8. How do I know when the loaf is done?

Check the loaf at 55 minutes by inserting a toothpick in the center. If it comes out clean, the loaf is ready.

9. Can I add other fruits to the loaf?

Yes! You can add raspberries, blackberries, or even diced strawberries to the batter for a different fruity twist.

10. Can I make this loaf without milk?

Yes, you can substitute milk with a non-dairy option like almond or oat milk for a dairy-free version.

Conclusion

This Lemon Blueberry Loaf with Lemon Glaze is a wonderfully refreshing and easy-to-make dessert or snack that combines the best of citrus and berries in every bite. Whether you’re serving it for a special occasion or enjoying it as a daily treat, this loaf will surely brighten up your day. The combination of moist cake, fresh blueberries, and sweet lemon glaze makes it a delightful and satisfying treat for any time of the year.

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