Lemon Blueberry Loaf with Sweet Glaze: A Perfect Blend of Zest and Sweetness

Satisfy your cravings with this Lemon Blueberry Loaf, a delightful combination of tangy lemons and juicy blueberries, topped with a luscious sweet glaze. Perfect for breakfast, dessert, or an afternoon snack, this loaf is as visually appealing as it is delicious.

Ingredients

For the Lemon Blueberry Loaf:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Sweet Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

Step-by-Step Instructions

1. Prepare the Batter

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated.
5. Mix in the yogurt, lemon juice, lemon zest, and vanilla extract.

2. Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
2. Gently fold in the blueberries coated in flour to evenly distribute them throughout the batter.

3. Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Sweet Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
2. Drizzle the glaze over the cooled loaf, letting it drip down the sides for a beautiful finish.

Why You’ll Love This Recipe

• Perfect Flavor Balance: The tanginess of lemon pairs perfectly with the sweetness of blueberries.
• Moist and Tender Texture: The yogurt keeps the loaf soft and moist.
• Simple Yet Elegant: With minimal effort, you get a dessert that looks and tastes amazing.

Pro Tips for Success

1. Coat Blueberries in Flour: Tossing the blueberries in flour prevents them from sinking to the bottom of the loaf.
2. Use Fresh Lemons: Freshly squeezed lemon juice and zest make a noticeable difference in flavor.
3. Don’t Overmix: Overmixing can make the loaf dense; mix until the ingredients are just combined.

FAQs

1. Can I use frozen blueberries?
Yes! Make sure to toss them in flour before adding to the batter and bake for a few extra minutes if needed.

2. How do I store the loaf?
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

3. Can I make this loaf gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.

Serving Suggestions

Pair this Lemon Blueberry Loaf with:

• Hot Tea or Coffee: The perfect accompaniment for a cozy afternoon.
• Whipped Cream or Ice Cream: Add a dollop for an extra indulgent treat.
• Fresh Blueberries: Sprinkle a handful on top for a pop of color and flavor.

Conclusion

This Lemon Blueberry Loaf is the ultimate combination of sweet and tangy flavors, making it an irresistible treat for any time of day. Whether you’re baking for a special occasion or just to enjoy a slice with your morning coffee, this recipe is a must-try. Give it a go and bring a burst of sunshine to your table!