Blueberry Lemon Loaf With Glaze
Highlighted under: Oven Planning
I absolutely adore baking, and one of my favorite treats to make is this Blueberry Lemon Loaf. The bright citrus flavor complements the sweet blueberries perfectly, creating a delightful balance that is irresistible. Each slice is moistened with a zesty glaze that I can’t help but sneak a taste of while preparing the loaf. It’s a wonderful way to start my mornings or to enjoy as a snack throughout the day. Trust me, this loaf will become a staple in your baking repertoire as soon as you give it a try!
When I first experimented with this Blueberry Lemon Loaf, I was amazed at how well the flavors melded together. The burst of fresh blueberries brings a juiciness that pairs beautifully with the brightness of lemon. I often add a touch of lemon zest to the batter, which enhances the flavor profile and makes every bite refreshing. I've tried various methods, but mixing the wet ingredients separately gives a smoother, more consistent loaf.
I have also discovered that letting the loaf cool completely before adding the glaze ensures it adheres well without running off too quickly. This way, you get a beautiful finish and that signature lemony sweetness on each slice. Enjoying it with a cup of tea is my personal favorite!
Why You'll Love This Recipe
- Bursting with fresh blueberries and zesty lemon flavors
- Moist texture that stays perfect for days
- Easy to bake and perfect for sharing with friends and family
How to Choose Fresh Blueberries
When selecting blueberries for this loaf, opt for firm, plump berries with a deep blue hue. Fresh blueberries should be free from any blemishes or soft spots, as these can indicate spoilage. If you have the option, consider purchasing local or organic blueberries, which often provide a more intense flavor, elevating the overall taste of your loaf.
If fresh blueberries aren’t available, feel free to use frozen ones. Just be sure to toss them in a tablespoon of flour before folding them into the batter. This simple trick helps prevent the blueberries from sinking to the bottom during baking, ensuring a beautifully speckled loaf.
Perfecting the Glaze
The glaze adds a vibrant touch to your Blueberry Lemon Loaf, enhancing its citrusy profile. When making the glaze, start by whisking together the powdered sugar and lemon juice until smooth and glossy. If the glaze is too thick, add water a teaspoon at a time until you reach the desired consistency. It should easily drizzle off a spoon without being runny.
For a fun twist, consider infusing the glaze with a bit of lemon zest for added flavor and visual appeal. You can also experiment with other citrus juices, like lime or orange, for a unique variation that pairs beautifully with the blueberries.
Ingredients
Gather the following ingredients before you start:
For the Loaf
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon water (if needed for consistency)
Make sure your ingredients are at room temperature for better integration.
Instructions
Let's get started on this delicious loaf!
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar
In another large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Wet Ingredients
Add the eggs, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix until well combined.
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the fresh blueberries.
Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow the loaf to cool completely before making the glaze.
Prepare the Glaze
In a small bowl, combine powdered sugar and lemon juice, mixing until smooth. Adjust with water for desired consistency. Drizzle over the cooled loaf.
Enjoy your homemade Blueberry Lemon Loaf with friends and family!
Pro Tips
- To enhance the flavor, you can add a pinch of cinnamon or nutmeg to the batter. This adds a warm note that beautifully complements the fruits.
Storage Tips
To keep your Blueberry Lemon Loaf fresh, store it in an airtight container at room temperature. It typically lasts for about 3-4 days. If you prefer a cold treat, you can refrigerate it, which extends its life by a few days, but this may change the texture slightly.
For longer storage, consider freezing your loaf. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. This method keeps it safe for up to 3 months. When you’re ready to enjoy it, allow the loaf to thaw in the refrigerator overnight.
Troubleshooting Common Issues
If your loaf doesn’t rise as expected, it might be due to the age of your baking powder and soda. Always check the expiration dates and ensure they’re fresh for best results. Another common issue can be overmixing the batter, which leads to a dense loaf. Mix until just combined to maintain that light, airy texture.
In the event that the top of your loaf browns too quickly while baking, you can cover it loosely with aluminum foil. This helps protect the top from burning while the center finishes cooking, allowing all parts of the loaf to achieve that perfect golden finish.
Questions About Recipes
→ Can I use frozen blueberries instead?
Yes, frozen blueberries can be used. Just fold them in still frozen to prevent them from bleeding into the batter.
→ How do I store the loaf?
Store the loaf in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
→ Can I make this loaf gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it has xanthan gum.
→ What can I add for extra flavor?
You can add chopped nuts like walnuts or almonds, or even a teaspoon of almond extract for a different twist.
Blueberry Lemon Loaf With Glaze
I absolutely adore baking, and one of my favorite treats to make is this Blueberry Lemon Loaf. The bright citrus flavor complements the sweet blueberries perfectly, creating a delightful balance that is irresistible. Each slice is moistened with a zesty glaze that I can’t help but sneak a taste of while preparing the loaf. It’s a wonderful way to start my mornings or to enjoy as a snack throughout the day. Trust me, this loaf will become a staple in your baking repertoire as soon as you give it a try!
Created by: Questa Beaumont
Recipe Type: Oven Planning
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
For the Loaf
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon water (if needed for consistency)
How-To Steps
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In another large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, vanilla extract, lemon juice, and lemon zest to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the fresh blueberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow the loaf to cool completely before making the glaze.
In a small bowl, combine powdered sugar and lemon juice, mixing until smooth. Adjust with water for desired consistency. Drizzle over the cooled loaf.
Extra Tips
- To enhance the flavor, you can add a pinch of cinnamon or nutmeg to the batter. This adds a warm note that beautifully complements the fruits.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 150mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g