Blueberry Lemon Loaf Glaze

Blueberry Lemon Loaf with Glaze is a go to for cheerful mornings and cozy afternoons This soft golden loaf bursts with fresh blueberries and gets a lively lift from lemon zest and a bright lemony glaze It is luscious for breakfast or as a sweet treat with tea on weekends

I made this loaf one spring afternoon using berries from my garden The moment I sliced it the sweet scent transported me right back to childhood summers at my grandmother’s kitchen counter

Ingredients

• Fresh blueberries: plump and juicy bursts of flavor Look for berries that are deeply colored and firm to the touch
• Lemon zest: gives the batter a natural citrusy perfume Choose lemons with bright shiny skin for the best essential oils
• All purpose flour: provides gentle structure Use high quality unbleached flour for a light tender crumb
• Granulated sugar: helps the loaf caramelize and achieve the right sweetness
• Unsalted butter: brings richness and tenderness Use good quality European style butter if available
• Large eggs: add moisture and create a rich stable batter
• Milk: binds the mixture and keeps the loaf soft Whole milk adds extra fullness
• Baking powder: helps the loaf rise and creates a light texture Check that your powder is fresh for maximum lift
• Salt: sharpens flavors and balances the sweetness Use fine sea salt for the cleanest flavor
• Powdered sugar: is essential for a thick luscious glaze Sift first to avoid lumps
• Lemon juice: adds lively tartness to the glaze Freshly squeezed juice tastes best

Step by Step Instructions

Prepare Your Pan and Oven:

Grease a nine by five loaf pan well with butter or nonstick spray Set your oven to three hundred fifty Fahrenheit for even baking

Cream the Butter and Sugar:

In a large bowl blend softened butter with granulated sugar Use a hand or stand mixer for about three minutes until truly light and fluffy This step traps air for a softer loaf

Incorporate Eggs and Lemon Zest:

Add eggs one by one mixing completely before the next Then fold in the grated zest of one lemon Let the oils from the zest infuse the batter for maximum aroma

Combine Dry Ingredients and Mix:

In a separate bowl whisk together flour baking powder and salt Slowly add half of the dry mixture to the wet blending gently Alternate with half the milk so the batter remains smooth and tender Finish with the remaining dry mix and milk mix only until combined

Fold in Blueberries:

Gently scatter blueberries over the batter Lift and fold using a spatula Try not to overmix which prevents the fruit from bursting and the loaf from getting dense

Bake the Loaf:

Pour batter evenly into your prepared pan Smooth the top Bake for fifty minutes testing for doneness at the center with a toothpick which should come out with only a few crumbs

Cool and Unmold:

Allow the loaf to cool for ten minutes in the pan Run a knife around the edges carefully and then turn onto a wire rack to cool throughly so the glaze sets properly

Prepare and Drizzle the Glaze:

Whisk powdered sugar together with two tablespoons lemon juice until smooth and pourable Once the loaf is totally cool drizzle the glaze generously over the top letting it drip down the sides

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Blueberries are the star for me and I always love how their natural sweetness gets even more pronounced when baked Warm from the oven the loaf makes afternoon tea feel extra special and brings back sweet memories of baking with my little sister

How to Store This Loaf

Wrap leftover loaf tightly with plastic wrap or store in a lidded container It stays moist for up to three days at room temperature For longer storage freeze individual slices and thaw on the counter This keeps the crumb tender and fresh

Ingredient Swaps Guide

No blueberries on hand Use raspberries or blackberries If you need a dairy free option swap the butter for a neutral oil like sunflower or a plant based butter blend Almond milk works in place of regular milk for a subtle nutty note

Easy Serving Suggestions

Cut thick slices and warm slightly before serving for the best texture Pair with a dollop of whipped cream or a spoonful of lemon yogurt This loaf also shines toasted for a breakfast treat topped with extra berries

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The Story Behind Blueberry Lemon Loaf

This lemony loaf is a true American classic combining two ingredients that perfectly represent summer on the East Coast Blueberry season feels extra special when home bakers use just picked fruit and the lemon glaze is a timeless touch that elevates any after school snack

Recipe FAQs

→ How do I prevent blueberries from sinking in the loaf?

Toss blueberries in a little flour before folding them into the batter to help them stay evenly distributed.

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing. Gently fold them into the batter to avoid streaking.

→ What type of glaze works best?

A simple mixture of powdered sugar and fresh lemon juice creates a tangy-sweet glaze that complements the loaf.

→ How do I store the loaf?

Keep the loaf covered at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I make this loaf dairy-free?

Substitute plant-based milk and dairy-free butter for traditional versions to make a dairy-free loaf.

→ What pairs well with blueberry lemon loaf?

Enjoy it with a hot cup of tea or coffee, or serve as a sweet treat at brunch gatherings.