Lemon Blueberry Loaf with Lemon Glaze

Update : March 11, 2026

Freshly baked Lemon Blueberry Loaf topped with lemon glaze

Why Make This Recipe

Lemon Blueberry Loaf with Lemon Glaze is a delightful treat that combines the bright flavors of lemon and the sweetness of blueberries. This loaf is perfect for breakfast, a snack, or dessert. Its moist, tender crumb and zesty glaze make it a favorite among family and friends. Making this loaf is simple, and it fills your kitchen with a lovely aroma. Plus, it’s a great way to enjoy seasonal blueberries or even use frozen ones when they are out of season.

How to Make Lemon Blueberry Loaf with Lemon Glaze

Ingredients :

1½ cups all-purpose flour
1 tsp salt
1 tsp baking powder
⅓ cup melted butter
1 cup granulated sugar
2 large eggs
2 tbsp freshly squeezed lemon juice
2 tsp freshly grated lemon zest
½ tsp vanilla extract
½ cup milk
1 cup blueberries (fresh or frozen)
2 tbsp melted butter (for the glaze)
½ cup powdered sugar
½ tsp vanilla extract (for the glaze)
2 tbsp freshly squeezed lemon juice (for the glaze)

Directions :

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it with nonstick spray.
In a medium bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
In a large bowl, mix melted butter, granulated sugar, vanilla extract, eggs, lemon zest, and lemon juice until everything is well combined.
On low speed, alternately add the dry ingredients and the milk to the wet ingredients, mixing just until combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for 15 minutes before transferring it to a serving platter.
For the glaze, whisk together the melted butter, powdered sugar, lemon juice, and vanilla until smooth. If you want it thinner, add more lemon juice.
Drizzle the glaze over the warm loaf and let it soak in before slicing and serving.

How to Serve Lemon Blueberry Loaf with Lemon Glaze

Serve this loaf warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. You can slice it and enjoy it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for a special touch.

How to Store Lemon Blueberry Loaf with Lemon Glaze

If you have leftovers (which may be unlikely!), store the loaf in an airtight container at room temperature for up to three days. You can also refrigerate it for about a week. To keep it fresh for longer, consider freezing slices. Wrap them well in plastic wrap and place them in a freezer-safe container. When ready to eat, thaw at room temperature or warm them up in the microwave.

Tips to Make Lemon Blueberry Loaf with Lemon Glaze

Make sure to measure your flour accurately. Too much flour can make the loaf dense.
If using frozen blueberries, do not thaw them beforehand. This prevents the batter from turning blue.
For extra lemon flavor, you can increase the lemon juice or zest in the glaze.

Variation

You can add nuts, such as chopped walnuts or pecans, to the batter for extra texture and flavor. Another option is to substitute half of the blueberries with raspberries for a mixed berry loaf.

FAQs

1. Can I use other fruits in this recipe?
Yes, you can substitute blueberries with other berries like raspberries or blackberries. You can also use chopped apples for a different twist.

2. How do I know when the loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake it for a few more minutes.

3. Can I make this loaf in advance?
Absolutely! You can bake the loaf a day or two ahead of when you plan to serve it. Just store it covered to keep it fresh.