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Ultimate Lemon Blueberry Loaf with Lemon Glaze: Easy Bakery-Style Recipe

This moist lemon blueberry loaf combines bright citrus flavors with juicy blueberries for a bakery-quality dessert that's perfect for spring occasions or brunch. The simple lemon glaze adds a sweet-tart finish that elevates this easy quick bread recipe.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. Whisk flour, baking powder, and salt in medium bowl. Toss blueberries with 1 tablespoon flour to prevent sinking.
  2. Beat softened butter and granulated sugar with electric mixer until light and fluffy (2-3 minutes).
  3. Beat in eggs one at a time, then stir in milk, lemon juice, lemon zest, and vanilla extract.
  4. Gradually add flour mixture to wet ingredients, mixing on low until just combined. Gently fold in flour-coated blueberries.
  5. Pour batter into prepared loaf pan, smooth top, and bake 50-60 minutes until toothpick comes out clean. Cool in pan 15 minutes, then transfer to wire rack.
  6. Whisk powdered sugar, lemon juice, and lemon zest to make glaze. Adjust consistency with more lemon juice or powdered sugar.
  7. Drizzle glaze over cooled loaf, let set 10 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Don't overmix batter. Coat blueberries in flour to prevent sinking. Fresh blueberries recommended; frozen can be used if thawed and patted dry. Store airtight at room temperature up to 3 days. Freeze without glaze up to 3 months.