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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
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 9x5-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