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Lemon Blueberry Loaf with Lemon Glaze: The Ultimate Moist & Easy Recipe

This Lemon Blueberry Loaf combines sweet blueberries and bright lemon in a tender, moist loaf cake that delivers bakery-quality results with simple pantry ingredients. Perfect for spring brunch or as an impressive yet easy dessert, it features a vibrant lemon glaze that complements the juicy blueberries beautifully.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup plain Greek yogurt
  • ½ cup vegetable oil
  • Zest of 2 large lemons
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups fresh blueberries (or frozen, not thawed)
  • 1 tbsp flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a small bowl, toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the loaf during baking.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, beat the eggs and sugar together until pale and creamy. Add the Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix - a few small lumps are fine.
  6. Gently fold in the flour-coated blueberries using a spatula, being careful not to burst them.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the loaf is baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be pourable but not too thin.
  9. Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Once cooled, drizzle the lemon glaze over the top of the loaf. Let it set for 10-15 minutes before slicing and serving.

Notes

Use room temperature ingredients for better batter consistency. Coat blueberries in flour to prevent sinking. Do not overmix the batter to avoid tough texture. Cool completely before slicing for best structure. Frozen blueberries can be used directly from freezer without thawing.