Lemon Glaze Blueberry Loaf

Enjoy the perfect combination of sweet and tart with our Lemon Glaze Blueberry Loaf. Made with fresh blueberries, tart lemons and topped with a tangy lemon icing glaze, this easy blueberry bread recipe is bursting with the delicious combination of blueberries and a delicate lemon providing a unique flavor that is sure to please your taste buds.

When it comes to my favorite springtime lemon recipe, this Lemon Glaze Blueberry Loaf is my #1 top choice. 

This easy lemon bread is packed with refreshing lemon flavor, tons of little plump blueberries and let’s take a minute to chat about the lemon icing glaze.

Ooof!!! .. the lemon glaze recipe that is drizzled on is ridiculous in that it has just the right amount of tartness and sweetness combined. 

Serve this up with a cup of coffee and the option for seconds and you have the perfect plate of lemon blueberry happiness. 

Why THIS Lemon Blueberry Loaf is the BEST

• What you have here with this Lemon Blueberry Loaf  is an easy springtime bread recipe that is sweet, refreshing and bursts with lemon flavor and fresh blueberries.
• Completely versatile, this super moist lemon blueberry loaf cake that is perfect to serve as either breakfast or dessert.
• This lemon bread will save you time and money! Now you don’t have to stop off at the coffee show every morning buying theirs, you can make this at home and sleep in.

To make this Lemon Glazed loaf, you will need:

• Vegetable oil
• Sugar
• Lemons
• Eggs
• Sour cream
• All purpose flour
• Baking powder
• Fresh blueberries
• Powdered sugar

How to make Lemon Bread with Blueberries

To make this Blueberry Lemon Bread, preheat your oven to 350 degrees, spray the bottom and sides of a 9 x 5 loaf pan with nonstick spray and set it aside.

Next, add your oil, sugar, eggs, sour cream, lemon and lemon zest to a large mixing bowl and mix together. 

Add in your flour, baking powder and salt and mix to just combine your ingredients. 

Once your batter is together, add 1-1/2 cups fresh blueberries into bowl and toss them with 2 teaspoons of flour.

Add your tossed blueberries to your lemon bread batter and gently fold them into the batter.

Pour your batter into your loaf pan and bake for 50-60 minutes or until you insert a toothpick into the middle and it comes out clean. 

Remove your lemon bread from the oven and let cool in the loaf pan for 30 minutes. 

Run a sharp knife around the edges of the inside of the pan and invert your loaf onto a cutting board or plate and then flip again onto a wire rack where it can completely cool.

Once your Blueberry Lemon Bread had completely cooled, add sifted powdered sugar and lemon juice to mixing bowl and whisk to combine. 

Add more juice to your glaze to thin it out or more powdered sugar to thicken it up depending on preference.

Using a spoon, drizzle your glaze over your bread loaf 5-10 minutes before serving and garnish with remaining 1/2 cup fresh blueberries.

Pro Tips for Making Perfect Blueberry Bread

• Be sure not to over-mix your Blueberry Lemon Bread ingredients.  You want to just combine the wet and dry ingredients so they are incorporated without beating the heck out of the batter.  Over-mixing the batter will give you a denser bread.
• I prefer using oil instead of butter since oil gives you a very moist lemon bread.  Butter is great for adding extra flavor but the oil will give you a moister baked good.
• Be sure to inspect your blueberries before tossing them in the flour and adding them to your batter.  Pick out any blueberries that are broken or damaged.
• Speaking of the blueberries, don’t forget to toss them in a couple teaspoons of flour before folding them into your lemon bread batter.  Tossing them in the flour helps to suspend your blueberries in your bread batter so they don’t all sink to the bottom of your Blueberry Lemon Bread loaf. 
• Sift the powdered sugar for the glaze.. no one likes lumpy glaze!
• If you don’t have sour cream, you can substitute it with Greek yogurt if it saves you a trip to the grocery store.
• This Blueberry Lemon Bread recipe would also work great using raspberries or blackberries, if you prefer. You can also substitute frozen berries if fresh are unavailable.
• The lemon glaze is a sweet, tart glaze but it can be left off if you prefer a less sweet treat.

How to Zest a Lemon

This recipe for Blueberry Lemon Bread calls for lemon zest.  What is lemon yest, you ask? 

Lemon zest is the outer most rind of the lemon, the yellow layer on the outside of the fruit.  It’s most loved for the strong lemon flavor it brings to food due to the aromatic oils in the rind.

To zest a lemon, use a sharp paring knife, veggie peeler or a zester. Simply drag the utensil lightly but firmly across the rind of the lemon, removing only the outside yellow rind layer. 

The white layer is called the pith and can be quite bitter so you want to be careful not to include that with your zest…. ps, yes I know I’m past due for my nails to be done .. don’t judge 🙂

Tools to Help the Cause

While not necessarily to make this Blueberry Lemon Bread, there are a few kitchen tools that I simply cannot live without and they both happen to make this recipe quicker and easier to make.

First is this handy dandy fruit juice squeezer.  I am sure that is not the technical name for this gadget but it’s basically what it does. 

Simply cut your fruit (lemon, in this case) in half and place it upside down in the cavity, bring the top and bottom together and squeeze.  Squeezing juice from a fruit has never been so easy. 

Next is my zester.  This is a handheld utensil that is great for zesting fruit and even hard cheeses like Parmesan. Love, love, love both of these and use them all the time!

What is the difference between fresh and frozen blueberries?

When it comes to this recipe, you can use either frozen or fresh blueberries. If you choose frozen berries, you do not need to defrost the blueberries before using them in this recipe.

And keep in mind, when it comes to frozen and fresh berries, there is no difference nutritionally so win/win!

Sinking blueberries 

When it comes to baking with berries, some recipes end up a bust because your berries sink to the bottom of your muffins, cakes or breads.

When your blueberries sink, its because your batter isn’t thick enough to keep them suspended and evenly proportioned through out your bread.

This blueberry bread recipe batter is thick enough that you shouldn’t have that problem but it’s always good to spoon a bit of batter into your prepared baking pan and then mix in your berries to the remaining batter before adding it to the pan as you would normally.

This is a great trick to keep your berries from sinking to the bottom of your muffins or bread recipes.

More Easy Springtime Recipes

• Tangy Mixed Bean Salad
• Pasta Primavera
• Easy Classic Lemon Bars
• No Bake Pistachio Pudding Dessert

Enjoy!