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Lemon Blueberry Loaf with Zesty Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 38 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Loaf with Zesty Glaze is a delightful sweet treat perfect for dessert or a snack. Bursting with fresh blueberries and a bright lemon flavor, this moist and tender loaf features a luscious lemon glaze that adds a tangy-sweet finish. Easy to prepare with basic ingredients and baked to golden perfection, it’s ideal for any occasion, from casual tea time to festive gatherings.

Ingredients

Scale

For the Loaf:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup milk
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh or frozen blueberries, tossed with 1 tablespoon flour

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • Zest of 1/2 lemon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
  4. Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure thorough blending.
  5. Combine wet ingredients: Mix in the sour cream (or Greek yogurt), milk, lemon zest, fresh lemon juice, and vanilla extract until the batter is smooth and uniform.
  6. Add dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the loaf.
  7. Fold in blueberries: Gently fold the flour-coated blueberries into the batter carefully to prevent them from breaking and to distribute evenly.
  8. Transfer and bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the loaf: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, 2 to 3 tablespoons of fresh lemon juice, and the zest of half a lemon until smooth and dripping consistency is achieved.
  11. Glaze the loaf: Drizzle the lemon glaze over the cooled loaf evenly. Allow the glaze to set before slicing and serving.

Notes

  • Toss blueberries with flour before folding them into the batter to prevent sinking to the bottom of the loaf.
  • For a lighter loaf, substitute sour cream with Greek yogurt.
  • The loaf stays fresh for up to 3 days when stored in an airtight container at room temperature.
  • You can freeze the loaf for up to 2 months wrapped tightly in plastic wrap and foil.

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Find it online: https://sweetindulgencescakes.com/lemon-blueberry-loaf-with-zesty-glaze-recipe/