Tangy Lemon Blueberry Loaf with a Sweet Glaze: A Must-Try Recipe

Transform your baking routine with this Tangy Lemon Blueberry Loaf, a delightful fusion of bright lemon flavor and juicy blueberries. Topped with a shiny, sweet glaze, this loaf is perfect for breakfast, dessert, or an afternoon snack. It’s simple to make yet irresistibly delicious!

Ingredients

For the Lemon Blueberry Loaf:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup plain yogurt or sour cream
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Sweet Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

Step-by-Step Instructions

1. Prepare the Batter

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar until light and creamy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the yogurt, lemon juice, lemon zest, and vanilla extract.

2. Combine Ingredients and Add Blueberries

1. Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the loaf light and tender.
2. Gently fold in the blueberries coated in flour to ensure even distribution.

3. Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Sweet Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
2. Drizzle the glaze over the cooled loaf, letting it cascade down the sides for a picture-perfect finish.

Why You’ll Love This Recipe

• Bright and Refreshing: The zing of lemon and sweetness of blueberries create a perfect balance.
• Soft and Moist Texture: The yogurt adds moisture, making the loaf irresistibly tender.
• Beautiful Presentation: The glaze and bursts of blueberries make it a show-stopping dessert.

Pro Tips for Success

1. Use Fresh Ingredients: Fresh lemons and blueberries provide the best flavor. If using frozen blueberries, don’t thaw them before adding to the batter.
2. Don’t Skip the Flour for Blueberries: Tossing them in flour prevents them from sinking to the bottom of the loaf.
3. Chill for Easy Slicing: Refrigerate the loaf for 30 minutes before slicing for clean cuts.

FAQs

1. Can I substitute the yogurt?
Yes! Sour cream works perfectly as a substitute for yogurt.

2. How long does the loaf stay fresh?
Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

3. Can I double the recipe?
Absolutely! Double the ingredients and bake in two loaf pans for more servings.

Serving Suggestions

Pair this Lemon Blueberry Loaf with:

• Iced Tea or Lemonade: Refreshing drinks that complement the tangy flavors.
• Greek Yogurt: A dollop on the side adds a creamy texture.
• Honey or Butter: Spread a little on a warm slice for added indulgence.

Conclusion

This Tangy Lemon Blueberry Loaf is a crowd-pleaser for any occasion. Its perfect blend of tart lemon and sweet blueberries, paired with a luscious glaze, makes it a go-to recipe for breakfast, dessert, or a snack. Try it today and treat your taste buds to a burst of flavor!