Lemon Blueberry Loaf with Lemon Glaze

5. Combine Wet Ingredients

In a separate small bowl, mix:

• ½ cup Greek yogurt (or sour cream)
• ¼ cup milk

Gradually add this mixture to the creamed butter, sugar, eggs, and lemon zest. Mix until smooth.

6. Fold in Dry Ingredients

Gently fold the dry ingredients into the wet mixture in two additions, using a spatula. Do not overmix; overmixing can make the loaf dense. Stop folding as soon as no streaks of flour remain.

7. Add Blueberries

Carefully fold in 1 ½ cups blueberries, reserving a few to sprinkle on top. If using frozen berries, fold them in gently to prevent the batter from turning purple.

8. Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved blueberries on top. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Tip: If the top is browning too quickly, loosely cover with aluminum foil for the last 10–15 minutes.

9. Cool

Let the loaf cool in the pan for 10–15 minutes, then transfer to a cooling rack. Allow it to cool completely before glazing to prevent the glaze from sliding off.

10. Prepare Lemon Glaze

In a small bowl, whisk together:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice (adjust for desired consistency)
• Optional: ½ tsp lemon zest

The glaze should be pourable but thick enough to cling to the loaf. Adjust with more powdered sugar or lemon juice as needed.

11. Glaze the Loaf

Drizzle the lemon glaze evenly over the cooled loaf. Allow it to set for 10–15 minutes before slicing.

12. Serve and Enjoy

Slice the loaf into generous pieces and enjoy the perfect balance of tangy lemon, sweet blueberries, and buttery softness. This loaf pairs wonderfully with a cup of tea or coffee.

Tips for Success

• Fresh vs. frozen blueberries: Fresh berries give a lighter color; frozen berries may release extra juice but still taste delicious.
• Zesting lemons: Always zest before juicing to get the most flavorful lemon aroma.
• Storage: Store the loaf in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week. Freezing slices individually works well too.

The Lemon Blueberry Loaf with Lemon Glaze is a simple yet elegant treat, brightened by citrus and dotted with juicy blueberries. It’s soft, flavorful, and perfect for any occasion that calls for a touch of sunshine.

If you want, I can also provide a “trick to make it ultra-moist and bakery-style” version with extra lemon flavor that makes the loaf almost melt in your mouth. It’s a small tweak but makes a huge difference. Do you want me to do that?