The Moist Lemon Blueberry Loaf with Lemon Glaze is a standout treat that combines the tartness of fresh lemon and the sweetness of blueberries in a buttery cake. It’s moist, tender, and doesn’t require a lot of fuss in the kitchen—perfect for a busy morning or afternoon pick-me-up.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 65-75 minutes
• Total Time: 85-95 minutes
• Servings: 8 slices

Why You’ll Love This Recipe

• Simple one-bowl batter keeps cleanup easy.
• European butter delivers rich flavor and tender crumb.
• The lemon glaze adds a zesty finish that brightens the dessert.
• Blueberries stay perfectly suspended throughout the loaf.

Ingredients

• 1 3/4 cup all-purpose flour: Provides structure to the loaf. Ensure accurate measurement.
• 1 1/2 teaspoons baking powder: Helps the loaf rise beautifully.
• 1 teaspoon fine sea salt: Balances flavors and enhances sweetness.
• 1 cup fresh blueberries: Bursts of sweetness and color. Coat with flour to prevent sinking.
• 1/2 cup unsalted European butter (room temperature): Aids in tender texture and imparts a rich flavor. Substitute with regular unsalted butter.
• 3/4 cup granulated sugar: Sweetens the loaf, balancing the tart lemon.
• 2 tablespoons vegetable oil: Adds moisture without heaviness.
• 1 tablespoon fresh lemon zest: Intensifies lemon flavor throughout.
• 2 large eggs (room temperature): Bind ingredients and help leaven the loaf.
• 1/4 cup sour cream (room temperature): Contributes to moistness and subtle tang.
• 1 tablespoon fresh lemon juice: Enhances the lemony flavor profile.
• 1 teaspoon vanilla bean paste or extract: Adds depth of flavor. Can use vanilla extract as a more common option.
• 1/2 cup heavy cream (room temperature): Adds richness and lightness to the batter.
• 1/2 cup all-purpose flour: Used for crumble topping, creating a textural contrast.
• 3 tablespoons unsalted European butter (melted and cooled slightly): Creates a buttery crumble; regular butter is a fine alternative.
• 2 1/2 teaspoons granulated sugar: Sweetens and enhances the crumble topping.
• 1 cup powdered sugar: Essential for making a smooth, sweet lemon glaze.
• 2 tablespoons lemon juice: Mixes with powdered sugar for a bright, tangy glaze.

How to Make It

Step 1: Prepare the Loaf Pan

Preheat your oven to 350°F (180°C). Lightly grease and line an 8.5×4.5 inch loaf pan with parchment paper, letting it hang over the sides for easy removal. This ensures your loaf doesn’t stick and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a bowl, mix together all-purpose flour, baking powder, and fine sea salt. Set aside. Combining these ingredients ensures they’re evenly distributed, reducing clumping and baking inconsistencies.

Step 3: Coat the Blueberries

Toss the fresh blueberries with a half teaspoon of flour until well-coated. This helps prevent them from sinking to the bottom of the loaf during baking.

Step 4: Cream the Wet Ingredients

In another bowl, cream the room temperature unsalted European butter, granulated sugar, vegetable oil, and lemon zest with a mixer for about 2 minutes until light and fluffy. This step incorporates air, resulting in a tender crumb.

Step 5: Add Eggs and Flavorings

Whisk together the eggs, then slowly stream them into the butter mixture with the mixer on low speed. Follow with sour cream, lemon juice, and vanilla. The mixture may appear curdled—don’t worry, this is normal at this stage.

Step 6: Combine with Dry Mixture

Add the dry ingredients to the wet in increments while the mixer is on low speed, simultaneously streaming in the heavy cream. Stop mixing when a few streaks of flour remain, then gently fold in the floured blueberries by hand to maintain their integrity. This prevents over-mixing, leading to a tough loaf.

Step 7: Assemble and Bake

Pour the batter into the prepared pan, smooth the top, and create a line down the center with a butter knife for an even rise. Prepare the crumble topping: combine flour, melted butter, and sugar until crumbs form. Evenly spread it over the batter.

Step 8: Bake the Loaf

Bake for 65-75 minutes. Tent the loaf with foil around the 35-45 minute mark to prevent over-browning. Allow the loaf to cool in its pan on a wire rack for 30-40 minutes before using the parchment to lift it out for further cooling.

Step 9: Prepare the Lemon Glaze

While the loaf cools, whisk powdered sugar with fresh lemon juice to make the glaze. Drizzle over the cooled loaf to finish. The glaze adds a shiny, tart-sweet finish, complementing the loaf’s flavors perfectly.

Recipe FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used but should be folded into the batter while still frozen to minimize bleeding. Be aware this may add extra moisture to the loaf, potentially altering baking time.

Is it necessary to use European butter?

European butter has a higher fat content and adds a richer flavor. While not imperative, it does enhance the loaf’s taste and texture. Regular unsalted butter is an acceptable substitute.

How do I store leftovers?

Store any leftover loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic and foil, and place in the freezer for up to 3 months. Thaw at room temperature before serving.