Description

This Lemon Blueberry Loaf with Lemon Glaze combines the perfect balance of sweet and tangy. Made with fresh blueberries and a zesty lemon glaze, this loaf is the ideal treat for breakfast, afternoon tea, or any time of the day. Soft, moist, and bursting with flavor, it’s sure to be a favorite in your recipe collection.

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 stick unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 tablespoon lemon juice

½ cup sour cream or plain yogurt

1 ½ cups fresh blueberries (or frozen, if unavailable)

1 tablespoon all-purpose flour (for tossing the blueberries)

Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt, starting and ending with the dry ingredients. Stir until just combined.
Toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the loaf cools, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl to make the glaze.
Once the loaf has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

If using frozen blueberries, ensure they are tossed in flour to prevent them from sinking to the bottom.
You can substitute sour cream with plain yogurt or buttermilk for a similar result.
For extra lemon flavor, add lemon extract to both the batter and glaze.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American