Classic Homemade Blueberry Lemon Loaf with Sweet Glaze
Blueberry Lemon Loaf
A tender, zesty lemon loaf bursting with fresh blueberries and topped with a simple sweet glaze.
Nutrition (per serving)
Moving into a new place is always a bit chaotic, and there’s nothing more comforting than a neighbor showing up with a warm, homemade treat. This Blueberry Lemon Loaf is my absolute go-to for housewarmings because it’s bright, cheerful, and incredibly easy to slice and share. It’s the kind of gift that says 'welcome home' without needing many words at all.
The secret to this loaf is the balance between the tart lemon zest and the sweet, juicy blueberries that burst in every bite. It has a beautifully tender crumb and a simple glaze that adds just the right amount of extra sweetness. It stays moist for days, making it the perfect low-pressure gift for a busy new neighbor who might be surrounded by boxes.
Ingredients
- All-purpose flour:1.5 cups
- Baking powder:1 tsp
- Salt:0.5 tsp
- Unsalted butter, melted:0.5 cup
- Granulated sugar:1 cup
- Eggs:2 large
- Whole milk:0.5 cup
- Vanilla extract:1 tsp
- Lemon zest:1 tbsp
- Fresh blueberries:1 cup
- Powdered sugar (for glaze):0.5 cup
- Fresh lemon juice (for glaze):1 tbsp
Instructions
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Preheat your oven to 350°F and grease a 9x5 inch loaf pan thoroughly.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs, milk, vanilla, and lemon zest, whisking until smooth.
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Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the blueberries gently.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Whisk the powdered sugar and lemon juice together in a small bowl. Drizzle over the cooled loaf before serving or gifting.
Tips & Notes
- Toss your blueberries in a teaspoon of flour before adding them to the batter to keep them from sinking to the bottom.
- Wait until the loaf is completely cool before glazing, otherwise the icing will soak in rather than sit on top.
- If you're gifting this, wrap it in parchment paper and tie it with a bit of kitchen twine for a beautiful, rustic look.
