Print

Moist Lemon Blueberry Loaf with Lemon Glaze Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This Moist Lemon Blueberry Loaf is a delightful combination of tangy lemon and juicy blueberries, baked to perfection with a buttery crumble topping and finished with a zesty lemon glaze. Perfect for breakfast, brunch, or a sweet snack, this loaf delivers a moist texture with bright citrus flavor and bursts of fresh blueberry in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon flour for tossing blueberries

Fruit

  • 1 cup fresh blueberries

Wet Ingredients

  • 1/2 cup unsalted European butter (like Kerrygold), room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon zest
  • 2 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste or extract
  • 1/2 cup heavy cream, room temperature

Crumble Topping

  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted European butter, melted and cooled slightly
  • 2 1/2 teaspoons granulated sugar

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (180°C). Lightly grease an 8.5×4.5 inch loaf pan and line it with parchment paper, allowing the paper to overhang the sides to help lift the loaf out easily once baked.
  2. Mix dry ingredients: In a bowl, whisk together the 1 3/4 cups all-purpose flour, baking powder, and sea salt; set aside.
  3. Coat blueberries: Toss the fresh blueberries with half a teaspoon of flour to coat them lightly and prevent sinking, then set aside.
  4. Cream butter and sugar: In a mixing bowl, cream the room temperature butter, granulated sugar, vegetable oil, and lemon zest together for about 2 minutes until the mixture is light and fluffy.
  5. Add eggs and wet ingredients: Whisk the eggs lightly. With your mixer running on low, slowly add the eggs to the creamed mixture. After fully incorporated, scrape down the bowl and mix in the sour cream, fresh lemon juice, and vanilla bean paste. The batter may look curdled at this stage, which is perfectly normal.
  6. Combine dry and wet ingredients: With the mixer on low speed, gradually add the dry ingredient mixture while simultaneously streaming in the heavy cream. Stop mixing when just a few flour streaks remain, then gently fold in the coated blueberries by hand to distribute evenly without crushing.
  7. Transfer to pan and score: Pour the batter into the prepared loaf pan and spread evenly with a spatula. Smooth the top and then run a butter knife lengthwise through the center of the batter to help with even baking.
  8. Make the crumble topping: In a small bowl, mix the flour, melted butter, and sugar together until crumbly. Evenly sprinkle this topping over the batter in the pan.
  9. Bake: Place the loaf in the oven and bake for 65 to 75 minutes. About 35 to 45 minutes into baking, tent the top of the loaf loosely with foil to prevent over-browning while the center continues to cook fully.
  10. Cool the loaf: Once baked, remove the loaf from the oven and allow it to cool in the pan on a wire rack for 30 to 40 minutes. Then, using the parchment overhang, lift the loaf out of the pan and let it cool completely on the rack.
  11. Prepare and apply the glaze: Whisk together the powdered sugar and lemon juice until smooth. When the loaf is fully cooled, drizzle this lemon glaze generously over the top. Slice and serve.

Notes

  • For best results, measure flour correctly by spooning it into the cup and leveling off with a knife to avoid packing.
  • Using room temperature ingredients (eggs, butter, sour cream, cream) ensures better mixing and a smoother batter.
  • Coating blueberries with flour prevents them from sinking to the bottom during baking.
  • Tenting the loaf with foil mid-bake helps avoid a burnt or overly browned top while the inside cooks through.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Lemon blueberry loaf, blueberry cake, lemon glaze loaf, moist lemon bread, blueberry dessert, breakfast loaf

Find it online: https://servedbynora.com/moist-lemon-blueberry-loaf-with-lemon-glaze-recipe/