Lemon Blueberry Loaf with Lemon Glaze

Update : March 7, 2026

Lemon blueberry loaf drizzled with lemon glaze on a wooden cutting board

why make this recipe

Lemon Blueberry Loaf with Lemon Glaze is a delightful treat perfect for any occasion. The combination of tangy lemon and sweet blueberries creates a burst of flavor that is refreshing and satisfying. This loaf is not only delicious but also easy to make, making it a great option for both beginner bakers and seasoned pros. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, this loaf is sure to please everyone. Plus, the lemon glaze adds an extra touch of sweetness that makes each slice irresistible.

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 glaze)
½ cup powdered sugar
½ tsp vanilla extract (for glaze)
2 tbsp freshly squeezed lemon juice (for glaze)

Directions

Preheat 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 the flour, baking powder, and salt. Set aside.
In a large bowl, mix the 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 milk to the wet ingredients. Mix 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 into the center comes out clean.
Cool the loaf in the pan for 15 minutes, then transfer it to a serving platter.
For the glaze, whisk together the melted butter, powdered sugar, lemon juice, and vanilla until smooth. Add more lemon juice if you need to thin it.
Drizzle the glaze over the warm loaf and allow it to soak in before slicing and serving.

how to serve Lemon Blueberry Loaf with Lemon Glaze

This Lemon Blueberry Loaf is best served warm or at room temperature. Slice it up and enjoy it plain or with a light spread of butter. It pairs wonderfully with a cup of tea or coffee, making it a lovely afternoon treat. For a special twist, you can serve it with a scoop of vanilla ice cream or freshly whipped cream on the side.

how to store Lemon Blueberry Loaf with Lemon Glaze

To store the loaf, wrap it tightly in plastic wrap or foil to keep it fresh. You can keep it at room temperature for up to 3 days. If you want to extend its shelf life, place it in the refrigerator, where it can last for up to a week. You can also freeze the loaf by wrapping it well in plastic wrap and then placing it in an airtight container. It can be frozen for up to 3 months. Thaw it at room temperature when you’re ready to enjoy it again.

tips to make Lemon Blueberry Loaf with Lemon Glaze

For the best flavor, use fresh lemons for the juice and zest.
If using frozen blueberries, do not thaw them before adding them to the batter, as this can change the texture.
To prevent blueberries from sinking to the bottom, toss them in a little bit of flour before folding them into the batter.
Make sure not to overmix the batter, as this can result in a dense loaf.

variation

You can easily customize the Lemon Blueberry Loaf by adding nuts, such as walnuts or pecans, for added crunch. If you’re looking for an extra lemony flavor, consider adding more lemon zest or a teaspoon of lemon extract to the batter. You can also swap out blueberries for other fruits like raspberries or cranberries for a different flavor twist.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. They should be added directly from the freezer without thawing.

2. What can I use instead of milk?
You can substitute milk with almond milk, oat milk, or any other non-dairy milk if needed.

3. 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 there is batter on the toothpick, it needs more time in the oven.