Ultimate Lemon Blueberry Loaf with Lemon Glaze: Moist Bakery-Style Recipe

This lemon blueberry loaf is the perfect combination of sweet, tart, and moist perfection. With bursts of fresh blueberries and a zesty lemon glaze, this easy quick bread recipe will become your new favorite baking project. Whether you’re planning a spring brunch, need a simple dessert, or just want to fill your kitchen with the delightful aroma of citrus and berries, this bakery-style loaf delivers exceptional results every time.

Ingredients

For the Loaf:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup plain Greek yogurt
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries
• 1 tablespoon flour (for tossing blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the Greek yogurt, lemon zest, and lemon juice.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Step 5: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter.

Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 8: For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Expert Tips for Perfect Results

Moisture is Key: The Greek yogurt in this recipe ensures an incredibly moist texture, similar to our ultimate chocolate chip banana bread that readers love.

Prevent Blueberry Sinking: Coating the blueberries in flour helps distribute them evenly throughout the loaf instead of sinking to the bottom.

Don’t Overmix: Mix the batter just until ingredients are combined to avoid a tough texture. Overmixing develops gluten, which can make your bread dense.

Fresh vs. Frozen Blueberries: While fresh blueberries work best, you can use frozen. Do not thaw them first, and expect a slightly longer baking time.

Perfect for Meal Prep: This lemon blueberry loaf stores beautifully and makes an excellent addition to your breakfast meal prep routine for busy mornings.

FAQ Section

Can I make this loaf ahead of time?
Yes! This loaf actually tastes better the next day as the flavors meld together. Store it wrapped tightly at room temperature for up to 3 days.

Can I use lemon extract instead of fresh lemon?
Fresh lemon provides the best flavor, but you can use 1 teaspoon of lemon extract if needed. The zest is particularly important for that bright citrus aroma.

How can I make this gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The structure may be slightly different but still delicious.

What other fruits work well with lemon?
Raspberries, cranberries, or even diced peaches make excellent alternatives to blueberries. For more fruit dessert inspiration, check out our creative fruit pizza ideas.

Can I double this recipe?
Absolutely! This recipe doubles perfectly for two loaves. It’s great for gifting or freezing one for later. For another fantastic dessert that’s perfect for sharing, try our decadent four-layer dark chocolate cake.

Ultimate Lemon Blueberry Loaf with Lemon Glaze: Moist Bakery-Style Recipe

This lemon blueberry loaf combines sweet, tart flavors with a moist texture enhanced by fresh blueberries and zesty lemon glaze. Perfect for spring brunches or as a simple dessert, this bakery-style quick bread delivers exceptional results with Greek yogurt ensuring tender perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup plain Greek yogurt
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries
• 1 tablespoon flour (for tossing blueberries)
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the Greek yogurt, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Notes

Coating blueberries in flour prevents sinking; mix batter just until combined to avoid tough texture; fresh blueberries work best but frozen can be used without thawing; loaf tastes better the next day as flavors meld