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Lemon Blueberry Loaf with Lemon Glaze - Moist Bakery-Style Quick Bread Recipe

This delicious Lemon Blueberry Loaf with Lemon Glaze combines zesty lemon and sweet blueberries in a tender, moist quick bread that delivers bakery-quality results right in your own kitchen. Perfect for spring brunch or as a delightful citrus dessert, it features a perfect balance of flavors with Greek yogurt ensuring every bite is tender and satisfying.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon flour (for tossing 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 together softened butter and granulated sugar until light and fluffy (2-3 minutes) in a large mixing bowl.
  3. Beat in eggs one at a time, then mix in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
  4. Gradually add dry ingredients to wet mixture, mixing just until combined (do not overmix).
  5. Toss fresh blueberries with 1 tablespoon flour, then gently fold them into the batter using a spatula.
  6. Pour batter into prepared loaf pan, smooth the top, and bake for 50-60 minutes until toothpick comes out clean.
  7. While loaf cools, whisk together powdered sugar, lemon juice, and lemon zest for glaze until smooth.
  8. Once loaf has cooled completely, drizzle lemon glaze over top and allow to set for 15 minutes before slicing.

Notes

Use room temperature ingredients for smoother batter; toss blueberries in flour to prevent sinking; don't overmix batter; store airtight at room temperature for up to 3 days or refrigerate for up to a week; frozen blueberries can be used if tossed in flour while still frozen.