Bursting with juicy blueberries and bright lemon flavor, this moist and tender loaf is topped with a sweet citrus glaze — perfect for brunch, tea time, or a refreshing summer dessert. It’s a simple yet elegant treat that highlights the vibrant pairing of lemon and berries in every bite.

Why You’ll Love This Recipe

This blueberry lemon loaf is a delightful combination of tart citrus and sweet berries, baked into a soft and rich cake-like bread. The Greek yogurt (or sour cream) keeps it incredibly moist, while the lemon zest and juice provide fresh, tangy flavor. It’s easy to make with common pantry staples and comes together with minimal effort. Ideal for breakfast, snack, or entertaining guests with coffee or tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt or sour cream
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• 1 tbsp flour (to toss with blueberries)

For the Glaze:

• 1/2 cup powdered sugar
• 1–2 tbsp lemon juice

Directions

1. Preheat 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, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the Greek yogurt (or sour cream), vanilla extract, lemon zest, and lemon juice until the mixture is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Whisk together the powdered sugar and lemon juice to form the glaze. Drizzle over the cooled loaf before serving.

Servings and timing

This recipe makes 1 standard loaf (about 8–10 slices).

Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

• Add nuts: Mix in 1/2 cup chopped walnuts or almonds for added texture.
• Use different berries: Substitute blueberries with raspberries, blackberries, or a mixed berry blend.
• Coconut twist: Add 1/4 cup shredded coconut to the batter for a tropical flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend to make this loaf gluten-free.
• Mini loaves: Divide the batter into mini loaf pans and reduce the baking time to 25–30 minutes.

Storage/Reheating

• Storage: Store the loaf at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
• Freezing: Wrap the loaf (unglazed) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
• Reheating: Individual slices can be warmed in the microwave for 10–15 seconds or toasted for a slightly crisp edge.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to avoid discoloring the loaf.

How do I prevent blueberries from sinking to the bottom?

Tossing the blueberries with a tablespoon of flour helps suspend them evenly throughout the batter.

Can I make this loaf dairy-free?

Yes, substitute the butter with dairy-free margarine and use a plant-based yogurt alternative.

What can I use instead of Greek yogurt?

Sour cream, plain regular yogurt, or even buttermilk can be used as substitutes.

Why is my loaf dense?

Overmixing the batter can lead to a dense texture. Mix just until the dry ingredients are incorporated.

How do I know when the loaf is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the loaf is ready.

Can I make this recipe into muffins?

Yes, divide the batter among muffin tins and bake at 350°F for 18–22 minutes.

Does the glaze harden?

Yes, the lemon glaze will set into a thin, slightly crisp layer after a few minutes.

Can I double this recipe?

Yes, double the ingredients and divide between two loaf pans. Baking time may vary slightly.

Can I make this loaf less sweet?

You can reduce the sugar to 3/4 cup if desired, though the loaf may be slightly less moist.

Conclusion

This blueberry lemon loaf with glaze is a perfect balance of bright citrus and sweet berries, made even more irresistible with its soft texture and zesty glaze. Whether you serve it for breakfast, brunch, or dessert, it’s a delicious and elegant option that’s easy to make and guaranteed to impress. Keep it in your regular baking rotation — it’s a timeless classic with a fresh twist.

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