Oh my goodness, you’re in for a treat with this lemon blueberry loaf with lemon glaze! The moment you take a bite, you’ll be hit with that zesty punch of fresh lemon paired perfectly with the sweetness of juicy blueberries. It’s like a burst of sunshine in every slice! I love making this loaf on lazy weekend mornings or for gatherings because it’s so comforting yet feels a little fancy with that shiny glaze on top. Trust me, the aroma wafting through your kitchen while this beauty bakes is just heavenly! It’s the kind of recipe that brings smiles all around, and I can’t wait for you to try it!
Ingredients for Lemon Blueberry Loaf with Lemon Glaze
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup buttermilk
- 1 cup fresh blueberries (make sure they’re plump and juicy!)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
How to Prepare Lemon Blueberry Loaf with Lemon Glaze
Prepping the Oven and Pan
First things first, let’s get that oven preheated to 350°F (175°C). This is super important because a well-heated oven ensures your loaf rises beautifully! While that’s warming up, grab a 9×5 inch loaf pan and grease it up nicely with some butter or cooking spray. You want to make sure it’s easy for the loaf to come out later.
Mixing the Dry Ingredients
In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Just give it a whisk until everything is evenly mixed. This helps to ensure that the leavening agents are evenly distributed, which is key for a fluffy loaf!
Creaming Butter and Sugar
Now, in a larger bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed for about 2-3 minutes until it’s light and fluffy. The texture should be airy—this step is crucial because it helps incorporate air into the batter!
Combining Ingredients
Next, add in 2 large eggs, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest to the butter mixture. Mix until it’s all well combined and smooth. Make sure you scrape down the sides of the bowl to catch any stubborn bits. You want an even blend of flavors!
Adding Dry Ingredients and Buttermilk
Now, it’s time to bring it all together! Alternate adding the dry flour mixture and 1/2 cup of buttermilk to the wet ingredients. Start and end with the flour—mix gently after each addition until just combined. Be careful not to overmix, or your loaf could end up dense!
Folding in Blueberries
Gently fold in 1 cup of fresh blueberries with a spatula. Make sure to handle them delicately so they don’t burst! This is where you get those lovely pops of blueberry goodness in every slice!
Baking the Loaf
Pour the batter into your prepared loaf pan and spread it out evenly. Pop it in the oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Just keep an eye on it toward the end!
Cooling and Glazing
Once baked, let the loaf cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. While it’s cooling, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth for your glaze. Drizzle it over the cooled loaf for that delightful finishing touch!
Why You’ll Love This Recipe
- It’s quick and easy to whip up—perfect for those busy mornings or last-minute gatherings!
- The combination of zesty lemon and sweet blueberries creates a flavor explosion that’s simply irresistible.
- Each slice is moist and tender, thanks to the buttermilk, making it a delightful treat for any time of day.
- That glossy lemon glaze adds just the right amount of sweetness and a touch of elegance!
- It’s versatile; enjoy it as a dessert, a snack, or even as a special breakfast treat with your morning coffee.
- This loaf is perfect for sharing with friends and family, and it’s sure to impress everyone!
Tips for Success
Now that you’re diving into making this lemon blueberry loaf with lemon glaze, here are some pro tips to ensure it turns out perfectly every time!
- Use Fresh Ingredients: Fresh lemons and blueberries make all the difference! The zest and juice from fresh lemons add vibrant flavor, while juicy blueberries pop with sweetness in every bite.
- Room Temperature Butter: Make sure your butter is softened to room temperature before creaming. This helps create that light and fluffy texture, which is key for a great loaf!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, and nobody wants that!
- Check for Doneness: Since ovens can vary, start checking your loaf a few minutes before the recommended baking time. A toothpick should come out clean or with a few moist crumbs attached.
- Let It Cool: Patience is a virtue! Allow your loaf to cool completely before adding the glaze. This prevents the glaze from melting into the loaf and helps it stay beautifully drizzled on top.
- Experiment with Flavors: Feel free to mix things up! Try adding some poppy seeds for a little crunch or a dash of vanilla extract for extra depth of flavor.
Follow these tips, and I promise you’ll have a delicious lemon blueberry loaf that’s sure to impress everyone around you!
Nutritional Information
Here’s a quick look at the estimated nutritional data for each slice of this delightful lemon blueberry loaf with lemon glaze. Keep in mind that these values are based on common ingredients and can vary slightly depending on what you use.
- Calories: 200
- Sugar: 15g
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
- Sodium: 150mg
So, whether you’re indulging for dessert or enjoying a slice with your morning coffee, you can feel a little better knowing the nutritional breakdown! Happy baking!
FAQ Section
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this recipe. Just make sure to fold them in gently while they’re still frozen to prevent the batter from turning blue. They’ll thaw as the loaf bakes, and you’ll still get that burst of flavor!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can make a simple substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voila! You’ve got your homemade buttermilk.
How should I store the lemon blueberry loaf?
To keep your loaf fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you want to keep it longer, you can freeze it! Just make sure to wrap it well and store it in an airtight container. Thaw it in the fridge overnight before enjoying!
Can I double the recipe?
Absolutely! This recipe can easily be doubled. Just make sure to use two loaf pans, and keep an eye on the baking time, as it might take a little longer to bake through.
Why is my loaf dense?
A dense loaf is usually a result of overmixing the batter or not measuring the flour accurately. Make sure to spoon the flour into your measuring cup and level it off, and mix just until combined for a light and airy loaf!
Storage & Reheating Instructions
Once you’ve baked this delicious lemon blueberry loaf with lemon glaze, you’ll definitely want to savor every last crumb! To store any leftovers properly, let the loaf cool completely, then wrap it tightly in plastic wrap or aluminum foil. This will help keep it fresh and moist. You can store it at room temperature for up to 3 days, but if you want to keep it longer, I recommend freezing it. Just slice it first (if you can resist!) and place the slices in an airtight container or freezer bag. It’ll last for about 2 months in the freezer.
When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw overnight in the refrigerator. If you prefer a warm treat, you can pop a slice in the microwave for about 15-20 seconds or until warmed through. Just be careful not to overdo it, or it might dry out! This way, you can relive that delightful lemony goodness any time you crave it!
Print
Lemon Blueberry Loaf with Lemon Glaze: 7 Tantalizing Tips
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This lemon blueberry loaf with lemon glaze is a delightful blend of tangy lemon and sweet blueberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs, lemon juice, and lemon zest to the butter mixture, and mix well.
- Alternately add flour mixture and buttermilk to the wet ingredients, starting and ending with flour.
- Gently fold in blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar and lemon juice until smooth and drizzle over the cooled loaf.
Notes
- For best results, use fresh blueberries.
- Let the loaf cool completely before adding glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: lemon blueberry loaf, lemon glaze, dessert, baking
