If you’re craving a bright, sunny treat that bursts with fresh flavor, this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe is just the ticket. Moist, tender, and packed with juicy blueberries and tangy lemon notes, this loaf feels like a little slice of summer no matter the season. The zesty lemon glaze on top adds the perfect sweet-tart finish, making every bite a delightful dance of flavors. Whether you want an uplifting breakfast, an afternoon pick-me-up, or a stunning dessert, this recipe will quickly become your go-to for comfort and joy in loaf form.
Ingredients You’ll Need
The magic of this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe lies in its simple, straightforward ingredients, each playing a vital role. From the rich butter that keeps the crumb soft to the vibrant lemon zest that wakes up your taste buds, these pantry staples combine effortlessly to create something truly special.
- All-purpose flour (1 1/2 cups): Provides structure and the perfect tender crumb for the loaf.
- Baking powder (1/2 teaspoon): Helps the loaf rise beautifully and become light.
- Baking soda (1/2 teaspoon): Works alongside baking powder for that ideal rise and texture.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (1/2 cup, softened): Delivers richness and a moist crumb.
- Sugar (3/4 cup): Sweetens the loaf just enough without overpowering the lemon’s brightness.
- Eggs (2): Bind everything together while adding moisture and richness.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Sour cream (1/2 cup): Keeps the loaf incredibly moist and tender, with a subtle tang.
- Blueberries (1/2 cup): Bursts of juicy sweetness and a pop of color throughout the loaf.
- Lemon zest (1 tablespoon): Packs a fragrant citrus punch that brightens every bite.
- Lemon juice (1/4 cup): Adds fresh tartness to the batter and the glaze.
How to Make Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit (175°C), ensuring it reaches the perfect baking temperature so your loaf cooks evenly. Grease your loaf pan well to make sure the cake slips out effortlessly once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step guarantees that the rising agents and salt are evenly distributed throughout the batter, which helps your loaf rise consistently and taste balanced.
Step 3: Cream Butter and Sugar
In a larger bowl, cream the softened unsalted butter and sugar until the mixture looks light and fluffy. This creates air pockets that contribute to the loaf’s tender texture, so be patient and don’t rush this step.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract and sour cream. These ingredients introduce moisture and flavor complexity while keeping the batter smooth and creamy.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing can make the bread dense, so stop as soon as the flour streaks disappear to keep the crumb light.
Step 6: Fold in the Lemon and Blueberries
Carefully fold in the blueberries, lemon zest, and lemon juice. The blueberries add juicy pops of sweetness, while the lemon zest and juice boost the loaf with bright citrus flavor that makes this recipe unforgettable.
Step 7: Bake the Loaf
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the oven and bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze
Allow the loaf to cool completely before drizzling with the zesty lemon glaze made from powdered sugar mixed with fresh lemon juice. This final touch adds sweetness and a glossy finish that makes the loaf look as amazing as it tastes.
How to Serve Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
Garnishes
To make your Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe even more inviting, sprinkle a few fresh blueberries and a little extra lemon zest on top just before serving. A light dusting of powdered sugar also looks beautiful for an elegant touch.
Side Dishes
This loaf pairs wonderfully with a cup of hot tea or freshly brewed coffee, making it the perfect morning or afternoon treat. For brunch, serve alongside a dollop of whipped cream or vanilla yogurt to complement the flavors without overpowering them.
Creative Ways to Present
Cut your loaf into thick slices and serve on a rustic wooden board for a charming presentation. You can also toast slices lightly and spread a bit of softened butter or cream cheese to mix textures and add indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe, store it in an airtight container at room temperature for up to 3 days to keep it fresh and moist. Refrigeration can dry it out, so it’s best saved for short-term enjoyment.
Freezing
This loaf freezes beautifully! Wrap it tightly in plastic wrap, then in aluminum foil, and place it in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
Warm slices gently in the microwave for about 15-20 seconds or toast them briefly to bring back that just-baked cozy feeling. A quick reheat brings the lemon glaze to life and makes your loaf taste freshly baked all over again.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Just be sure to toss them in a little flour before folding them into the batter to prevent the color from bleeding and keep the batter from becoming too watery.
What if I don’t have sour cream? Can I substitute it?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk. These options provide a similar tang and moisture to your Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe.
How do I make the lemon glaze?
The lemon glaze is super simple: just mix powdered sugar with fresh lemon juice until smooth and slightly runny. Adjust the amount of lemon juice to get your desired consistency for drizzling.
Is it okay to add extra blueberries?
You can add more blueberries if you love those juicy bursts! Just keep in mind that too many might affect the loaf’s structure, so increasing by about 1/4 cup is a safe bet.
Can this loaf be made gluten-free?
Yes, by using a gluten-free all-purpose flour blend that includes xanthan gum, you can enjoy this Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe without the gluten. The texture may be slightly different but still delicious!
Final Thoughts
This Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe feels like a warm hug wrapped in citrus and sweet berries. It’s a straightforward, joyful baking experience that rewards you with a treat perfect for any occasion. I really encourage you to give this recipe a try and share the sunshine it brings with everyone around your table.
Print
Lemon Blueberry Loaf with Zesty Lemon Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Lemon Blueberry Loaf infused with fresh lemon zest and juicy blueberries, topped with a zesty lemon glaze for a bright and tangy finish. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit & Flavorings
- 1/2 cup blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
Glaze
- Powdered sugar (quantity as needed for glaze)
- Lemon juice (quantity as needed for glaze)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is smooth and fluffy, which incorporates air for a light texture.
- Add Eggs and Flavorings: Beat in the eggs, vanilla extract, and sour cream until well combined to add moisture and richness to the batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in Blueberries and Lemon: Gently fold in the blueberries, lemon zest, and lemon juice to evenly distribute the fruit and citrus flavor without crushing the berries.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Glaze: Allow the loaf to cool completely before drizzling with the lemon glaze, which is made by mixing powdered sugar with lemon juice to the desired consistency, adding a bright and sweet finishing touch.
Notes
- Ensure that blueberries are fresh or frozen (do not thaw) to prevent excess moisture.
- Do not overmix the batter to keep the loaf tender.
- Adjust lemon juice in the glaze for your preferred tartness.
- Use a toothpick to test doneness to avoid overbaking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
