Description
This Lemon Blueberry Loaf with Lemon Glaze is a moist and flavorful quick bread, perfect for breakfast, snack, or dessert. Bursting with fresh blueberries and brightened by lemon zest and a tangy lemon glaze, this loaf combines classic flavors in a simple yet elegant recipe. The yogurt adds a tender crumb while the lemon glaze provides a sweet and zesty finish, making it an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup plain yogurt
- 1/4 cup milk
Fruit
- 1 1/2 cups fresh blueberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy, which will help create a tender loaf.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in vanilla extract, lemon zest, yogurt, and milk until the batter is smooth and well blended.
- Coat the blueberries: Toss the fresh blueberries with 1 tablespoon of flour. This step helps prevent the blueberries from sinking to the bottom during baking and keeps them evenly distributed.
- Fold in blueberries: Gently fold the coated blueberries into the batter, taking care not to crush the berries and to maintain the batter’s lightness.
- Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Make the lemon glaze: While the loaf cools in the pan, whisk together powdered sugar and fresh lemon juice in a small bowl to form a smooth glaze. Adjust the lemon juice to reach your desired consistency—thicker or thinner as preferred.
- Glaze and serve: Once the loaf is slightly cooled but still warm, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- For best results, always use fresh blueberries to prevent the loaf from turning purple and to maintain the best texture.
- You can substitute Greek yogurt for plain yogurt to give the loaf a richer, creamier texture.
- To make the recipe dairy-free, replace the milk with almond milk and use a dairy-free butter alternative or vegetable oil.
- The lemon glaze thickness can be adjusted by adding more powdered sugar to thicken or more lemon juice to thin it out.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to a week.
