Lemon Blueberry Loaf with Lemon Glaze

This lemon blueberry loaf is oh SO good, it’s lemony and bursting with juicy blueberries. Topped with a delicious lemon glaze; perfect snack with that afternoon tea.

Anyone who knows me knows I am a chocolate addict, I love anything with chocolate in it. So when it comes to dessert that’s the first thing I go to a luscious chocolatey (gooey) dessert. It’s my weakness for sure. So my inspiration for this was to make something a bit lighter that’s doesn’t revolve around chocolate. So when I was brainstorming I knew I liked lemon loaf and I knew blueberries go well with lemon so combining the two just made sense.

The end result is a super moist, delicious loaf full of blueberries and lemon flavour and a bit on the lighter side.

What You Need For This Lemon Blueberry Loaf

Aside from the fact that this loaf is so simple to make, most of these ingredients are pantry staples which you probably already have on hand. So here’s what you’ll need to make this loaf:

• Granulated Sugar- for sweetness and balance.
• Eggs- 2 large eggs here for binding.
• Oil- any neutral oil will do, this adds moisture.
• Milk- for moisture
• Vanilla- flavouring, pure vanilla extract is best.
• Lemon juice and zest- for that lemon flavour.
• All-purpose flour- spooned into measuring cup and level off with knife. Don’t want to compact it in, it will make a denser loaf/cake.
• Baking Powder- helps loaf rise.
• Salt- to offset sweetness.
• Confectioner sugar- this will be used for the glaze.
• Blueberries- one cup washed and dried and tossed in flour to prevent them from sinking to bottom of loaf pan. I used fresh but frozen will do as well.

How To Make This Lemon Blueberry Loaf

There’s really nothing to it in making this loaf. First start off by whisking your dry ingredients; flour, salt and baking powder, together in a bowl and set aside. Mix the remainder of the ingredients; eggs, sugar, milk, oil, vanilla, lemon juice and zest, in a separate bowl or mixer for a few minutes.

Combine the dry ingredients with the wet and mix until just combined. Then gently fold in your blueberries and bake. That’s it really simple. The hard part is waiting for it to bake.

While it does bake make your glaze by mixing confectioner sugar, lemon juice and some milk. You want it to be on the thicker side but still pourable. Once loaf is cooled top with glaze. Of course this is optional.

Tips For Lemon Blueberry Loaf

• Make sure to toss your blueberries in some flour before hand, this will prevent them from sinking to bottom of loaf pan.
• If you find that the glaze is too thick add more lemon juice or milk and if it’s too thin add more confectioner sugar.
• Make sure not to overmix once you add in your dry ingredients it will make for a tough/dense loaf.
• This is best served warm so I recommend warming it up a few seconds in the microwave.

Storing Tips

This loaf keep well on the counter covered for up to 3 days or in the fridge for up to a week. You can also freeze the entire loaf for up to 2 months just wrap in plastic wrap and place in ziplock bag. However, don’t put the glaze on if your freezing it, top with glaze when your ready to serve.

So hope you guys give this recipe a try and please leave your comments below, I would love to know what you think. Don’t forget to tag me on my Instagram @marisblissfulbites.

Happy Baking,

XOXO Mari!

Print Pin

Lemon Blueberry Loaf with a Lemon Glaze

This loaf is oh so good with bursts of blueberries and tart lemon flavour; it's the perfect afternoon tea time treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry, lemon, loaf, loaf cake, tart

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Author Marilia Yaldo

Ingredients

• 1 cup of granulated sugar
• 2 large eggs at room temp.
• ½ cup of canola or vegetable oil
• ½ cup of milk
• 1 tsp of vanilla extract
• 2-3 tbsp of lemon juice and zest depending on how tart you like it,
• 1½ cup of All-purpose flour
• 1 tsp of baking powder
• 1 tsp of salt
• 1 cup of fresh blueberries tossed in ¼ cup of flour prevents blueberries from sinking to bottom.

For Lemon Glaze

• 1 cup of powder sugar
• 1 tbsp of lemon juice
• 1-2 tbsp of milk enough to thin out glaze but not too much.

Instructions

• Preheat your oven to 350°F and line a 9×5 loaf pan with parchment paper and set aside.
• In a large bowl whisk together flour, baking powder and salt and set aside.
• With mixer or whisk mix together sugar, eggs, oil and milk for about 5 mins.
• Add in the vanilla, lemon juice and zest and mix for another minute.
• Take your bowl of dry ingredients and mix until just combined.

  Gently fold in your blueberries until combined.
• Pour your batter into prepared pan and bake for 50-60 minutes until inserted toothpick comes out with few crumbs.
• Let cool in pan for 10-15 mins before removing and transferring to cooling rack to continue cooling.

For Lemon Glaze

• Whisk together powdered sugar, lemon juice and milk until a smooth consistency. Add more milk or sugar depending on how thick or thin you prefer.

  I lean more towards a thicker but pourable glaze.
• Once loaf cooled pour glaze over top.

Notes

This loaf keeps well covered on counter for up to 3 days or in fridge for a up to a week.  You may also freeze entire loaf for up to 2 months with out the glaze though; or wrap and freeze individual slices and place in ziplock bag.  Again if you freeze don’t add the glaze make glaze just before serving or you can omit it completely.

Remember not to over mix once you add in the dry ingredients.

Also oven temperatures do vary so just check for doneness using a toothpick.  It should come out with few crumbs on it.