Lemon Blueberry Loaf With Lemon Glaze

10 slices
1 hr 20 min

This Lemon Blueberry Loaf with Lemon Glaze is a delicious, bursting-with-flavor loaf that is perfect to enjoy with a cup of coffee or tea.

The bright, cheerful flavors of blueberry and lemon work together so beautifully in this easy loaf that will make you think spring is on the way.

My Lemon Blueberry Loaf with Lemon Glaze

The idea for this Lemon Blueberry Loaf with Lemon Glaze was born from a recent trip to Trader Joe’s.

I dashed in for a quick trip (is there such a thing as a “quick trip” to TJ’s actually?), and immediately got sucked in by all the “spring-y-ness”. Oh man, how I’m craving spring right now, and TJ’s had spring flowers, and produce, and all kinds of new products that shouted “SPRING!”.

Except it’s not quite spring yet. It’s still single digit, or lower, temps here in Iowa, and in most of the country right now.

A few were missing by the time I took this picture, because we used them to make the most delcious Lemon Drop Martinis! 🍋🍸

But, my thirst for spring caused these beauties to land in my cart. The bright, fresh flavor of lemons make them perfect for spring.

You can definitely use just regular lemons in your loaf, but if you can get your hands on these Meyer Lemons, you won’t be disappointed. 🍋

Then I remembered that I had some of these Maine blueberries in my freezer still from when I purchased two whole crates of them last summer.

That’s when I knew a Lemon Blueberry Loaf was going to happen!

Most of the other ingredients are ones you likely have in your pantry and fridge right now. Sugar, eggs, vanilla, flour, butter...

It bakes in a loaf pan. Easy-peasy.

And then gets a delicious lemony, vanilla glaze.

It's perfect for breakfast, snack, dessert, or a coffee break.

Happy Spring (soon),


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Lemon Blueberry Loaf With Lemon Glaze
Recipe details
  • 10  slices
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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For the Loaf:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/3 cup butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 TBSP lemon juice freshly squeezed
  • 2 tsps lemon zest freshly grated
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup blueberries fresh or frozen
For the Lemon Glaze:
  • 2 TBSP butter melted
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 TBSP lemon juice freshly squeezed
For the Loaf:
Preheat oven to 350°F. Line a 9x 5" loaf pan with parchment paper, or lightly spray with nonstick cooking spray.
Whisk together the flour, baking powder and salt, in a medium bowl, and set aside.
In the bowl of an electric mixer, blend the melted butter, sugar, vanilla, eggs, lemon zest and lemon juice.  Mix until combined.
With mixer on low speed, alternate adding flour mixture and milk a little at a time.  Continue mixing until just combined, being careful not to over mix.
Gently fold the blueberries into the batter.
Pour the batter into prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool bread in the pan for about 15 minutes, then move to a serving platter.
Prepare the glaze by whisking together the melted butter, powdered sugar, lemon juice and vanilla. Slowly add additional lemon juice a teaspoon at a time if glaze is not pourable.
Pour glaze over the still warm loaf and allow it to soak in before serving.
  • Loaf will keep in an airtight container for 2-3 days. Place in fridge for longer storage.
Niky | The House on Silverado
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