Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in yogurt, lemon juice, lemon zest, and vanilla extract.
Step 4: Gently fold in dry ingredients until just combined. Do not overmix.
Step 5: Toss blueberries with 1 tablespoon flour, then fold them into the batter.
Step 6: Pour batter into prepared pan, smoothing the top. Sprinkle a few extra blueberries on top.
Step 7: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let loaf cool completely before drizzling with lemon glaze.
Tips & Secrets
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Use fresh, firm blueberries for best results.
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For extra lemon flavor, add more zest to the glaze.
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Let the loaf cool fully before glazing to prevent the icing from melting off.
Serving & Storage
Serve slices plain or with extra fresh berries. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezes well (unglazed) for up to 2 months.
Variations
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Swap blueberries for raspberries or mixed berries.
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Add a streusel topping before baking for a crumbly crunch.
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Replace yogurt with buttermilk for a slightly tangier loaf.
Conclusion
This Blueberry Lemon Loaf with Glaze is soft, fruity, and refreshing — the perfect treat for breakfast, tea time, or dessert. Each bite brings the sweet burst of blueberries and the brightness of lemon, finished with a silky glaze that ties it all together.
