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Lemon Blueberry Loaf with Lemon Glaze: The Ultimate Moist Quick Bread Recipe

This bakery-style lemon blueberry loaf combines bright, zesty lemon with sweet, juicy blueberries in a tender, moist quick bread. Topped with a delicious lemon glaze, it's perfect for brunch, dessert, or afternoon tea.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • ½ cup buttermilk
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for tossing blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  2. Cream softened butter and sugar until light and fluffy (3-4 minutes). Beat in eggs one at a time, then add lemon zest and lemon juice.
  3. Gradually add flour mixture to butter mixture in three parts, alternating with buttermilk in two parts. Begin and end with flour mixture. Mix until just combined.
  4. Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold blueberries into the batter using a spatula.
  5. Pour batter into prepared loaf pan and smooth top. Bake 50-60 minutes until toothpick comes out clean. Cool in pan 15 minutes, then transfer to wire rack to cool completely.
  6. Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle glaze over completely cooled loaf.

Notes

Use room temperature ingredients for tender crumb. Don't overmix batter. Toss blueberries with flour to prevent sinking. Cool completely before glazing.