Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside. This allows the leavening agents to distribute evenly throughout the batter.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy (about 2–3 minutes). This step is key for a tender, airy loaf.
Step 4: Add Eggs, Vanilla, and Lemon Zest
Beat in the eggs one at a time, making sure each is fully incorporated. Then, add the vanilla extract and lemon zest. The zest adds a bright citrus flavor that complements the blueberries beautifully.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and the Greek yogurt/milk mixture to the butter-sugar mixture:
- Start with a third of the dry ingredients.
- Add half of the yogurt/milk.
- Repeat, finishing with the remaining dry ingredients.
Mix until just combined. Overmixing can make the loaf dense, so stir gently.
Step 6: Fold in the Blueberries
Carefully fold in the blueberries using a spatula. This ensures even distribution without crushing them, which would turn your batter purple.
Step 7: Bake the Loaf
Pour the batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: If the top starts browning too quickly, cover loosely with aluminum foil during the last 10–15 minutes.
Step 8: Prepare the Lemon Glaze
While the loaf cools, whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest (optional)
The glaze should be thick but pourable. Adjust lemon juice or powdered sugar to reach your desired consistency.
Step 9: Cool and Glaze the Loaf
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle the lemon glaze over the warm loaf, allowing it to seep into the crevices. For a thicker glaze, let the first layer set and drizzle again.
Step 10: Serve and Enjoy
Slice your Lemon Blueberry Loaf and enjoy the soft, moist interior with bursts of juicy blueberries and the sweet-tart glaze. This loaf pairs wonderfully with a cup of tea or coffee and keeps well for 2–3 days at room temperature, or longer if stored in the fridge.
Tips for the Perfect Loaf
- Fresh vs. Frozen Blueberries: Frozen blueberries work fine, but toss them in a little flour before adding to prevent sinking.
- Extra Zest: For a more pronounced lemon flavor, add a teaspoon of zest to the glaze.
- Texture Boost: Swap half the all-purpose flour with whole wheat pastry flour for a slightly nutty flavor.
This Lemon Blueberry Loaf with Lemon Glaze is more than just a cake—it’s a celebration of fresh, bright flavors that will become a go-to in your baking repertoire. Soft, fluffy, and bursting with blueberries, it’s impossible to resist!
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