Lemon Blueberry Loaf with Lemon Glaze

Step 6: Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Adjust the consistency: add more lemon juice for a thinner glaze or more powdered sugar for a thicker one.

Step 8: Glaze the Loaf

1. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top.
2. Optionally, sprinkle a little lemon zest for added visual appeal and a burst of aroma.
3. Allow the glaze to set for at least 10–15 minutes before slicing.

Step 9: Serve and Enjoy

Slice the loaf into generous portions and serve. The moist, tender crumb, bursts of blueberry, and tangy lemon glaze make every bite a perfect balance of sweet and tart.

Tips for the Perfect Loaf

• Room temperature ingredients: Ensure eggs, milk, and butter are at room temperature for a smooth, well-emulsified batter.
• Fresh vs. frozen blueberries: Both work, but if using frozen, do not thaw them before adding to the batter. Tossing with flour prevents bleeding.
• Make ahead: This loaf keeps well for 2–3 days at room temperature, tightly wrapped. It can also be frozen for up to a month.

This Lemon Blueberry Loaf with Lemon Glaze is more than just a dessert; it’s a sunny, fragrant experience that brightens any table. Whether you’re baking for a weekend brunch or gifting to a friend, it’s a guaranteed crowd-pleaser.

If you want, I can also make a visual step-by-step diagram showing each stage of the loaf, from mixing to glazing, which makes it super easy to follow in the kitchen.

Do you want me to make that?