Lemon Blueberry Loaf with Lemon Glaze

 This Lemon Blueberry Loaf is a wonderfully moist, tender quick bread packed with bright citrus flavor and bursts of sweet blueberries. Made with Greek yogurt for an extra-soft crumb and topped with a tangy lemon glaze, it's perfect for breakfast, dessert, or an afternoon treat.

Yields: 8–12 slices
Prep time: 10–15 minutes
Cook time: 50–70 minutes
Total time: ~1 hour 10 minutes

Ingredients

For the Loaf

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup granulated sugar

• 2 tablespoons fresh lemon zest (from 2–3 lemons)

• 1 cup plain Greek yogurt (full-fat or 2%)

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup vegetable oil (or ⅓ cup melted butter for a richer taste)

• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)

• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Syrup (Optional, for extra moisture)

• ⅓ cup fresh lemon juice

• 1 tablespoon granulated sugar

For the Lemon Glaze

• 1 cup powdered sugar (icing sugar)

• 2–3 tablespoons fresh lemon juice

• ½ teaspoon vanilla extract (optional)

• 1–2 teaspoons milk (if needed to thin)

Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease an 8½ × 4½-inch loaf pan (or 9×5-inch) with butter or nonstick spray, then dust lightly with flour. For easier removal, line the bottom with parchment paper.

2. Combine Dry Ingredients

In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.

3. Mix Wet Ingredients

In a large bowl, whisk together Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until smooth and well combined.

4. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Do not overmix—a few small lumps are fine.

5. Fold in Blueberries

In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until coated. This helps prevent them from sinking to the bottom of the loaf. Gently fold the coated blueberries into the batter.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–70 minutes, or until a toothpick inserted into the center comes out clean (if using frozen berries, bake closer to 65–70 minutes). If the top browns too quickly, tent loosely with foil for the last 15 minutes.

7. Cool and Apply Syrup (Optional)

Let the loaf cool in the pan for 10 minutes. While it cools, prepare the lemon syrup by heating ⅓ cup lemon juice and 1 tablespoon sugar in a small saucepan until the sugar dissolves. Poke holes in the top of the warm loaf with a toothpick or skewer, then pour the syrup evenly over the loaf. Transfer to a wire rack to cool completely.

8. Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, 2–3 tablespoons lemon juice, and vanilla extract (if using) until smooth. The glaze should be thick but pourable. If too thick, add milk 1 teaspoon at a time; if too thin, add more powdered sugar.

9. Glaze and Serve

Once the loaf is completely cool, drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set for 10–15 minutes before slicing.

Tips for Success

• Use fresh lemons. Fresh lemon zest and juice provide far more flavor than bottled juice.

• Room temperature ingredients. Eggs and yogurt incorporate more smoothly when not cold from the fridge.

• Don't overmix the batter. Overmixing develops gluten, which can make the loaf dense or tough.

• Coat the blueberries. Tossing blueberries in flour is a simple but crucial step to prevent them from sinking to the bottom.

• Cool completely before glazing. If the loaf is still warm, the glaze will melt and become runny instead of setting properly.

Variations

• Richer flavor: Substitute the vegetable oil with ⅓ cup melted butter.

• Less sweet: Omit the glaze for a breakfast-friendly loaf.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Muffins: Divide batter into a muffin tin and bake for 25–30 minutes (regular) or 12–15 minutes (mini).

Storage

• Room temperature: Store tightly wrapped or in an airtight container for up to 3 days.

• Freezer: Freeze the unglazed loaf (wrapped tightly) for up to 4 months. Thaw overnight in the refrigerator, then glaze before serving.

Enjoy!