Lemon Blueberry Loaf with Lemon Glaze

Update : February 28, 2026

Lemon Blueberry Loaf drizzled with lemon glaze on a rustic wooden table

Why Make This Recipe

Lemon Blueberry Loaf with Lemon Glaze is a delightful treat that brings together the bright flavors of lemon and blueberries. This loaf is perfect for breakfast, a snack, or dessert. The combination of tangy lemon and sweet blueberries creates a refreshing taste that lifts your spirits. Plus, the lemon glaze adds a shiny finish that makes every slice look amazing. It’s an easy recipe that you can whip up for any occasion!

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 the 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 this mixture aside.
In a large bowl, mix together the melted butter and granulated sugar. Add in the vanilla extract, eggs, lemon zest, and lemon juice. Mix until everything is well combined.
Gradually add the dry ingredients mixture and milk to the wet ingredients. Mix on low speed just until combined.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool 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 extract until smooth. Add more lemon juice if needed to reach the desired consistency.
Drizzle the glaze over the warm loaf and let it soak in before slicing and serving.

How to Serve Lemon Blueberry Loaf with Lemon Glaze

You can serve this delicious loaf on its own or with a side of fresh fruit. A warm slice with a cup of tea or coffee is always a good choice. This loaf also tastes great at room temperature, making it perfect for picnics or brunch gatherings.

How to Store Lemon Blueberry Loaf with Lemon Glaze

To store the loaf, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. To enjoy it later, you can also freeze the loaf for up to 3 months. Just make sure to wrap it well and label it!

Tips to Make Lemon Blueberry Loaf with Lemon Glaze

Use fresh blueberries when possible for the best flavor. If using frozen, do not thaw them to prevent the batter from turning blue.
Make sure to measure your flour correctly to avoid a dense loaf. Spoon the flour into the measuring cup and level it off.
For extra lemony flavor, you can add more lemon zest to the batter.
Let the loaf cool completely before adding the glaze for a neat finish.

Variation

You can easily customize this loaf by adding nuts, such as chopped walnuts or pecans. You could also replace blueberries with raspberries or strawberries for a different fruity twist.

FAQs

1. Can I make this recipe without eggs?
Yes, you can use a flaxseed meal or applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water or use 1/4 cup of applesauce.

2. How do I prevent blueberries from sinking to the bottom?
Toss the blueberries in a little bit of flour before adding them to the batter. This helps them stay suspended while baking.

3. Can I use lemon juice from a bottle instead of fresh lemon juice?
While fresh lemon juice gives the best flavor, bottled lemon juice can work in a pinch. Just remember that the taste might be slightly different.