Glazed Lemon Blueberry Loaf Recipe

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Glazed Lemon Blueberry Loaf Recipe

🛒 Ingredients

For the Loaf:

  • 1 ½ cups All-purpose flour

  • 1 tsp Baking powder

  • ½ tsp Salt

  • 1 cup Granulated sugar

  • ½ cup Unsalted butter (softened)

  • 2 Large eggs

  • ½ cup Whole milk

  • 1 tsp Vanilla extract

  • 1 tbsp Lemon zest (freshly grated)

  • 1 cup Fresh blueberries (plus extra for topping)

  • 1 tsp Flour (to toss with berries)

For the Lemon Glaze:

  • 1 cup Powdered sugar

  • 2 tbsp Fresh lemon juice

👩‍🍳 Step-by-Step Instructions

  1. Prep the Oven & Pan ➡️ Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.

  2. Mix Dry Ingredients ➡️ In a medium bowl, whisk together the 1 ½ cups flour, baking powder, and salt. Set aside.

  3. Cream Butter & Sugar ➡️ In a large bowl, beat the softened butter and sugar until light and fluffy.

  4. Add Wet Ingredients ➡️ Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

  5. Combine ➡️ Gradually add the dry flour mixture and the milk, alternating between the two. Mix until just combined—do not over-mix! 🚫

  6. Prep the Berries ➡️ Toss the blueberries with 1 tsp of flour (this prevents them from sinking to the bottom). Gently fold them into the batter.

  7. Bake ➡️ Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool ➡️ Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  9. Glaze ➡️ Whisk the powdered sugar and lemon juice until smooth. Pour over the cooled loaf and top with fresh blueberries. 🫐✨

❓ Q&A Section

Q: Why did my blueberries sink to the bottom? A: This usually happens if the batter is too thin or if the berries aren’t coated in flour. Tossing them in a little flour helps them “grip” the batter so they stay suspended throughout the loaf. ⬆️

Q: Can I use frozen blueberries? A: Yes! However, do not thaw them first, or they will streak the batter with purple. Toss them in flour while still frozen and fold them in quickly. ❄️

Q: How do I store this loaf? A: Wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for 2-3 days or in the fridge for up to 5 days. 🏠

Q: My glaze is too runny. How do I fix it? A: Add more powdered sugar, one tablespoon at a time, until it reaches a thick, pourable consistency. If it’s too thick, add a tiny drop of lemon juice. 🍋

💡 Pro-Tips

  • Zest first, juice second: It is much easier to zest a firm, whole lemon than a squeezed one! 🍋

  • Room Temp: Ensure your eggs and milk are at room temperature to create a smoother emulsion in the batter. 🌡️

Enjoy your baking! 🥧✨

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