An Irresistible Quick Bread for Any Time of Day
The Lemon Blueberry Loaf with Lemon Glaze is an irresistible quick bread bursting with sunny citrus flavor and sweet, jammy blueberries. This easy loaf can be enjoyed at any time of day – for breakfast, as an afternoon snack, or even for dessert.
As soon as this loaf comes out of the oven, the kitchen fills with the mouthwatering aromas of gently browned butter and baking fruit. A luscious lemon glaze is drizzled over the loaf while still warm so it seeps into every moist crumb. The glaze provides even more bright, tangy lemon flavor to balance the natural sweetness of plump blueberries.
Every bite contains a bit of zesty lemon and pillowy blueberries throughout the buttery, delicate crumb. It’s impossible to eat just one slice! The Lemon Blueberry Loaf with Lemon Glaze disappears quickly, no matter when you enjoy it.
This easy lemon blueberry loaf is a versatile baked good that works for any time of day. The vibrant citrus and fruit flavors make it taste like spring or summer in each bite. It’s an effortless way to infuse your breakfast, snack time, or dessert with cheerful seasonal flavor.
The Inspiration Behind This Zesty Lemon Blueberry Loaf
The initial inspiration for creating this bright and tangy lemon blueberry loaf came during a quick grocery run to Trader Joe’s. Even though it was still cold winter weather outside, stepping into the store immediately provided a taste of spring.
The bursts of colorful flowers near the entrance and abundant spring produce displays stirred up cravings for the fresh, lively flavors of the upcoming season. Lemons and blueberries in particular stood out as perfect ingredients to capture the essence of spring in a quick bread.
In the lemon display, fragrant Meyer lemons caught my eye. Meyer lemons have a sweeter, more floral aroma compared to standard Eureka lemons. Their dainty yellow skins contain juice that provides a more complex, prominent lemon flavor. Meyer lemons would lend beautifully bright citrus notes without being too tart.
Then I remembered I still had some wild Maine blueberries leftover in my freezer from summer. These tiny wild berries pack an intense sweet-tart flavor from growing smaller and slower than cultivated blueberries. Their jammy texture almost bursts when you bite into a Maine blueberry.
With the Meyer lemons and Maine blueberries in hand, the idea for this cheerful lemon blueberry loaf was born! I couldn’t wait to bring the essence of springtime in through my kitchen on a cold winter day with this flavorful loaf.
An Easy Lemon Blueberry Batter Comes Together Quickly
Part of the appeal of this bright citrus loaf is how easily it comes together. The lemon blueberry batter can be prepped in just 20 minutes thanks to using handy ingredients commonly stocked in the pantry and fridge.
To start, the dry ingredients like all-purpose flour, baking powder, and salt are whisked together in one bowl. The flour gives the loaf structure while the baking powder makes it rise high. And the salt balances out the sweetness.
In a separate bowl, the wet ingredients are blended to create a quick lemon syrup. Eggs and granulated sugar get creamed together with the electric mixer. Then lemon juice, grated lemon zest, vanilla, and melted butter get incorporated in. The tangy lemon juice and bright floral notes from the zest amp up the citrus flavors.
To complete the batter, the dry and wet ingredients are alternated and folded together gently. Overmixing causes the delicate loaf to get tough, so being careful here is key. Right at the end, the fresh or frozen Maine wild blueberries get folded into the lemon batter.
From gathering ingredients to prepping the batter takes less than 20 minutes. Easy enough to whip together on a busy morning before work or school! And the hands-off baking time gives you time to brew a cup of tea and anticipate that first delicious, bursting-with-lemon-and-blueberry bite.
Baking and Glazing This Bright Loaf
To bake up a beautiful golden loaf, a loaf pan is lined with parchment paper or given a spritz of nonstick cooking spray before pouring in the prepared lemon blueberry batter. The parchment prevents sticking and creates an even surface for glazing later.
The filled loaf pan then bakes in a 350°F oven for 55-60 minutes. Baking time can vary a little based on loaf pan size and oven accuracy. The best way to test doneness is inserting a toothpick in the center to check – when it comes out clean without wet batter, the lemon blueberry loaf is finished baking.
While the loaf bakes, the sweet and tangy lemon glaze can be prepared. Melted butter joins fresh lemon juice, vanilla, and powdered sugar to create a smooth, pourable icing. A touch more lemon juice gets whisked in to balance the sweetness if needed.
Once the baked lemon loaf comes out looking beautifully bronzed, it should sit for about 15 minutes before glazing. This short rest allows it to firm up a bit. Then the lemon glaze gets drizzled artfully over the still-warm loaf so it seeps down into all the nooks and crannies. The glaze hardens up quickly to lock moisture in and provide even more bright lemon burst to every slice.
Letting the glazed loaf cool completely allows the interior texture to settle before slicing neat pieces. But it’s hard to resist sneaking a warm slice right away to enjoy that first tender, sweet-tart bite!
Tips for Making Lemon Blueberry Loaf
This lemon blueberry loaf remains fresh covered at room temperature for 2-3 days. For longer enjoyment, bakers can…
Delight your taste buds with this Lemon Blueberry Loaf, a quick bread that’s both moist and bursting with flavors, topped off with a zesty lemon glaze. It’s an ideal choice for breakfast, a delightful snack, or even as a dessert!
Tips for Making Lemon Blueberry Loaf
This lemon blueberry loaf remains fresh covered at room temperature for 2-3 days. For longer enjoyment, bakers can try these tips:
Freeze leftovers – Allow loaf to cool completely then wrap tightly in plastic wrap and foil. Place in a freezer bag and freeze up to 3 months. Thaw overnight in the fridge before serving.
Make mini loaves – Divide batter between two or three smaller loaf pans for cute individual-sized loaves. Reduce baking time to 40-45 minutes.
Try different citrus – Swap lemons for lime, orange, or grapefruit juice and zest for more variation. Meyer lemons still give the brightest flavor.
Use any berry – The lemon pairs well with blueberries, raspberries, blackberries or chopped strawberries too.
Add mix-ins – Throw in a 1/2 cup of toasted nuts, coconut flakes or chocolate chunks for some crunch.
Make muffins – Scoop batter into lined muffin tins to create lighter, even more portable bites to enjoy.
With a few easy tips, bakers can customize their lemon blueberry loaf to enjoy again and again. Experiment with different seasonal fruits and nuts for variety!
Creative Ways to Serve This Versatile Loaf
This winning flavor combination of citrus and fruit tastes perfect on its own. However, the lemon blueberry loaf also pairs beautifully with some tasty accompaniments:
Slice into thick pieces and top with whipped cream or Greek yogurt for a trifle-like treat.
Bake loaves in small pans to create lemon blueberry bread pudding.
Grill slices and top with ice cream for a delightful summer dessert.
Spread cream cheese or peanut butter over warm slices for a sweet snack.
Serve with lemon curd or fruit spread for a decadent breakfast.
The chances are high that a freshly-baked lemon blueberry loaf will disappear before you can experiment with fun new serving methods! Its versatility for breakfasts, snacks, and desserts makes this zesty loaf an anytime crowd-pleaser.
Lemon Blueberry Loaf with Lemon Glaze Recipe
Preparation Time: 20 minutes Cooking Time: 1 hour Total Time: 1 hour 20 minutes Type: Quick Bread Cuisine: American Portion Size: 10 slices Energy Content: 259 kcal per slice
Required Equipment:
Loaf Pan
Ingredients:
For the Loaf:
All-purpose flour: 1½ cups
Salt: 1 tsp
Baking powder: 1 tsp
Butter, melted: ⅓ cup
Granulated sugar: 1 cup
Large eggs: 2
Freshly squeezed lemon juice: 2 TBSP
Freshly grated lemon zest: 2 tsps
Vanilla extract: ½ tsp
Milk: ½ cup
Blueberries (fresh or frozen): 1 cup
For the Lemon Glaze:
Butter, melted: 2 TBSP
Powdered sugar: ½ cup
Vanilla extract: ½ tsp
Freshly squeezed lemon juice: 2 TBSP
Cooking Instructions:
For the Loaf:
Preheat the oven to 350°F and prepare a 9×5″ loaf pan by lining it with parchment paper or lightly spraying it with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
Using an electric mixer, blend melted butter, sugar, vanilla, eggs, lemon zest, and lemon juice until combined.
On a low speed, alternately add the flour mixture and milk, mixing until just combined. Avoid overmixing.
Gently fold in the blueberries into the batter.
Transfer the batter to the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for about 15 minutes before moving it to a serving platter.
For the Lemon Glaze:
Whisk together melted butter, powdered sugar, lemon juice, and vanilla.
If the glaze is too thick, add additional lemon juice, a teaspoon at a time, until it reaches a pourable consistency.
Drizzle the glaze over the warm loaf, allowing it to soak in before serving.
Storage Tips:
The loaf can be stored in an airtight container for 2-3 days. For longer storage, refrigerate.
