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Lemon Blueberry Loaf with Lemon Glaze: The Perfect Moist Quick Bread

This lemon blueberry loaf with lemon glaze is a moist, tender quick bread featuring sweet blueberries and bright lemon flavors. It's an easy bakery-quality recipe perfect for brunch gatherings or afternoon tea that comes together with minimal effort but delivers maximum flavor impact.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating 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. In a large mixing bowl, beat softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each addition. Stir in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
  3. Gradually add dry ingredients to wet ingredients, mixing until just combined. Toss blueberries with 1 tablespoon flour to prevent sinking.
  4. Gently fold flour-coated blueberries into the batter using a spatula. Spread batter evenly into prepared loaf pan.
  5. Bake for 50-60 minutes until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
  6. While loaf cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth for the glaze.
  7. Drizzle lemon glaze over completely cooled loaf. Allow glaze to set for 10-15 minutes before slicing and serving.

Notes

Use room temperature ingredients for even mixing, don't overmix the batter, coat blueberries in flour to prevent sinking, test for doneness starting at 50 minutes, cool completely before glazing