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

This bakery-style lemon blueberry loaf combines sweet blueberries and tangy lemon in a moist, tender quick bread topped with a bright lemon glaze. It's perfect for brunch, dessert, or afternoon tea and delivers professional baking results with simple techniques.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 1 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ½ cup plain yogurt or sour cream
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  2. Cream softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each. Mix in lemon zest, yogurt, lemon juice, and vanilla extract.
  3. Gradually add dry ingredients to wet ingredients, mixing just until combined. Toss blueberries with 1 tablespoon flour to coat them.
  4. Gently fold coated blueberries into the batter using a spatula. Spread batter evenly into prepared loaf pan.
  5. Bake for 50-60 minutes until toothpick inserted comes out clean. Cover loosely with foil if top browns too quickly during last 15 minutes.
  6. Cool loaf in pan for 15 minutes, then transfer to wire rack to cool completely. Whisk together powdered sugar, lemon juice, and lemon zest for glaze and drizzle over cooled loaf.

Notes

Use room temperature ingredients for even mixing. Don't overmix batter to avoid toughness. Coat blueberries in flour to prevent sinking. Fresh blueberries are ideal but frozen berries work if added frozen. Loaf tastes better the next day as flavors meld.