Glazed Blueberry Lemon Loaf 🫐

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Glazed Blueberry Lemon Loaf 🫐

A moist, buttery cake packed with fresh blueberries and finished with a zesty lemon glaze.

🛒 Ingredients

  • Dry Ingredients: 250g All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Salt 🧂

  • Wet Ingredients: 175g Unsalted butter (softened), 200g Granulated sugar, 3 Large eggs, 120ml Greek yogurt or Sour cream, 1 tsp Vanilla extract 🥚

  • Flavor & Fruit: Zest of 1 lemon, 200g Fresh blueberries (plus extra for topping) 🫐

  • The Glaze: 120g Powdered sugar & 2 tbsp Lemon juice 🍋

👩‍🍳 Step-by-Step Instructions

  1. Prep the Oven & Pan ➡️ Preheat your oven to 175°C. Grease a standard loaf pan with butter and line it with parchment paper for easy removal. 🍞

  2. Cream the Butter & Sugar ➡️ In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla and lemon zest. 🥣

  3. Mix in the Moisture ➡️ Stir in the Greek yogurt or sour cream. This is the secret to making the loaf incredibly moist! 🥛

  4. Combine Dry & Wet ➡️ Gently fold in the flour, baking powder, and salt. Pro Tip: Toss your blueberries in a teaspoon of flour before folding them into the batter—this stops them from sinking to the bottom! 🫐➡️

  5. Bake ➡️ Pour the batter into the pan and smooth the top. Bake for 55–65 minutes. Test it by inserting a toothpick; if it comes out clean, it’s ready. 🕒

  6. Cool Down ➡️ Let the loaf cool in the pan for 10 minutes, then move it to a wire rack to cool completely. ❄️

  7. Glaze & Decorate ➡️ Whisk the powdered sugar and lemon juice until smooth. Pour it over the cooled loaf, letting it drip down the sides. Top with extra fresh blueberries while the glaze is still wet. ✨

❓ Common Questions (Q&A)

Q: Can I use frozen blueberries? A: Yes! However, do not thaw them first, as the juice will streak through the batter and turn the whole cake purple. Toss them in flour while frozen and fold them in quickly. ❄️🫐

Q: My cake is browning too fast on top but isn’t done inside. What should I do? A: Simply tent a piece of aluminum foil loosely over the top of the loaf pan for the last 15–20 minutes of baking. This protects the top while the middle finishes cooking. 🛡️

Q: Can I make this a “Weight Watchers” friendly version? A: To lighten it up, you can swap the sugar for a granulated stevia blend and use non-fat Greek yogurt. You can also skip the butter and use applesauce, though the texture will be slightly denser. 🍎

Q: How do I get that perfectly smooth glaze seen in the photo? A: Make sure your loaf is completely cold before glazing. If the cake is even slightly warm, the glaze will melt and run off instead of staying thick and white. 🧊

Enjoy every slice of this summery delight! 🍰✨

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