Oh my goodness, let me tell you about this lemon blueberry loaf with lemon glaze! It’s like sunshine on a plate! The zesty lemon pairs perfectly with sweet, juicy blueberries, creating a flavor explosion that’s absolutely irresistible. Every bite is moist and tender, and that tangy glaze? Pure magic! I love serving this loaf for brunch or as a light dessert, and it always gets rave reviews. Plus, it’s super easy to whip up, making it a go-to recipe in my kitchen. Trust me, once you try this delightful combination, you’ll be hooked just like I am!
Ingredients for Lemon Blueberry Loaf with Lemon Glaze
Gather these simple ingredients to create your luscious lemon blueberry loaf with lemon glaze. You’ll need:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened to room temperature
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest for that extra zing
- 1 cup fresh blueberries (feel free to use frozen if fresh aren’t available)
- 1 cup powdered sugar for the glaze
- 2 tablespoons lemon juice (for the glaze)
Make sure to have everything measured and ready to go—it’ll make the process so much smoother!
How to Prepare Lemon Blueberry Loaf with Lemon Glaze
Now, let’s get our hands a little messy and dive into making this delicious lemon blueberry loaf with lemon glaze! Trust me, the process is just as delightful as the end result!
Prepping the Batter
First things first, preheat your oven to 350°F (175°C). This step is super important because we want our loaf to bake evenly. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, cream together the softened butter and egg until smooth and fluffy. Then, add in the buttermilk, fresh lemon juice, and lemon zest, mixing until everything is nicely incorporated. Now, gently fold the dry ingredients into the wet mixture until just blended—don’t overdo it! Finally, add those beautiful blueberries and fold them in with care, so they don’t break apart.
Baking the Loaf
Pour that lovely batter into a greased loaf pan, spreading it evenly. Bake in your preheated oven for about 50 to 60 minutes. The aroma that fills your kitchen will have you drooling! To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few crumbs attached. Once done, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling step is key, as glazing a warm loaf can make for a messy situation!
Making the Lemon Glaze
While your loaf cools, let’s whip up that tangy lemon glaze! In a small bowl, mix the powdered sugar with the lemon juice until you achieve a smooth and pourable consistency. You can adjust the sweetness by adding more sugar or lemon juice, depending on your taste. Once the loaf is completely cool, drizzle that luscious glaze all over the top. I like to let it dribble down the sides a bit for an extra touch of sweetness. Wow, just thinking about it makes my mouth water!
Why You’ll Love This Recipe
- Bright, refreshing flavor that perfectly balances tart lemon and sweet blueberries.
- Moist and tender texture, thanks to the buttermilk and fresh ingredients.
- Simple and straightforward preparation—perfect for bakers of all skill levels!
- Great for any occasion, whether it’s brunch, a picnic, or just a cozy afternoon treat.
- The tangy lemon glaze adds an irresistible finishing touch that elevates the loaf.
- It makes your kitchen smell heavenly while it bakes—who doesn’t love that?
- Leftovers (if there are any!) stay delicious for days, making it a great make-ahead option.
Tips for Success
To ensure your lemon blueberry loaf with lemon glaze turns out perfectly every time, here are a few handy tips! First, be sure to use fresh blueberries for the best flavor—if you’re using frozen, don’t thaw them beforehand, as this can make the batter too wet. If your batter feels too thick, add a splash more buttermilk to reach the right consistency. And remember, every oven is different, so start checking for doneness a few minutes early—no one likes a dry loaf! Lastly, let that glaze sit for a minute before serving; it sets up beautifully and looks so appetizing!
Nutritional Information
For a delicious slice of this lemon blueberry loaf with lemon glaze, you can expect approximately 180 calories, 6g of fat, 3g of protein, and 30g of carbohydrates. These values are estimates and can vary based on the specific ingredients used. Enjoying this treat in moderation is always a good idea!
Storage & Reheating Instructions
To keep your lemon blueberry loaf with lemon glaze fresh and delicious, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and pop it in the fridge, where it can last up to a week. When you’re ready to enjoy a slice, just let it come to room temperature, or for a warm treat, pop it in the microwave for about 10-15 seconds. This little step revives the loaf’s moistness and brings out that delightful lemony flavor all over again!
FAQ About Lemon Blueberry Loaf with Lemon Glaze
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work perfectly in this lemon blueberry loaf with lemon glaze. Just toss them in straight from the freezer—no need to thaw. This helps prevent the batter from getting too watery.
How do I know when the loaf is done baking?
Great question! To check for doneness, insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached. Be careful not to overbake, or you might end up with a dry loaf!
Can I make this loaf ahead of time?
Yes, you can! This lemon blueberry loaf with lemon glaze is perfect for making a day in advance. Just store it in an airtight container at room temperature, and it’ll taste just as fresh the next day. Perfect for brunch prep!
Is the glaze necessary?
While the glaze adds a delightful tangy sweetness that elevates the loaf, you can definitely enjoy the loaf on its own if you prefer. It’s still moist and flavorful without it, but that glaze is hard to resist!
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, no worries! You can make a quick 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 you’ll have a great buttermilk substitute for your loaf!
Serving Suggestions
This lemon blueberry loaf with lemon glaze is delightful on its own, but why not elevate your experience even more? I love serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a lovely dessert. If you’re in the mood for something lighter, a simple cup of herbal tea or a refreshing lemonade pairs beautifully. And don’t forget—this loaf makes a perfect brunch centerpiece when served with fresh fruit and a sprinkle of powdered sugar on top. Enjoy every bite!
Print
Lemon Blueberry Loaf with Lemon Glaze: 7 Irresistible Tips
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist lemon blueberry loaf topped with a tangy lemon glaze.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat butter and egg until smooth.
- Add buttermilk, lemon juice, and lemon zest to the butter mixture.
- Combine both mixtures until just blended.
- Gently fold in blueberries.
- Pour batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before glazing.
- For the glaze, mix powdered sugar with lemon juice until smooth.
- Drizzle glaze over the cooled loaf.
Notes
- Store leftovers in an airtight container.
- Use frozen blueberries if fresh ones are unavailable.
- Adjust sweetness of glaze to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon blueberry loaf, lemon glaze, blueberry bread, lemon bread
