Moist Lemon Blueberry Loaf with Lemon Glaze

Lemon Blueberry Loaf on a ceramic plate, showcasing moist crumb with juicy blueberries, topped with lemon glaze and fresh lemon slices.

Moist Lemon Blueberry Loaf with Lemon Glaze

This Lemon Blueberry Loaf is soft, moist, and bursting with juicy blueberries and fresh lemon flavor. Made with Greek yogurt and finished with a sweet lemon glaze, it is a bakery-style breakfast loaf my daughter and I love baking together on slow mornings.

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Course: Breakfast

Cuisine: American

Keyword: blueberry lemon loaf, breakfast quick bread, Lemon Blueberry Loaf, moist lemon bread

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 310kcal

Cost: $9

Equipment

1 9x5-inch loaf pan Grease well and line the bottom with parchment paper
1 Large mixing bowl
1 Medium mixing bowl
1 Electric hand mixer A whisk works, but this makes creaming easier for kids
1 Rubber spatula
1 Wire cooling rack

Ingredients

2 cups all-purpose flour
1 tablespoon all-purpose flour For tossing blueberries
1.5 teaspoons baking powder
0.5 teaspoon salt
1 cup granulated sugar
0.5 cup unsalted butter Softened to room temperature
2 large eggs Room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest From fresh lemons
2 tablespoons fresh lemon juice
0.5 cup whole milk Greek yogurt Or sour cream
0.25 cup whole milk
1.5 cups fresh blueberries Frozen can be used without thawing

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F. I let my daughter Olivia place the parchment paper in the loaf pan while I grease the sides. It makes her feel like she is in charge before we even start mixing.
In a medium bowl, whisk together the [all-purpose flour], [baking powder], and [salt]. Olivia loves whisking because she says it feels like making magic dust.
In a large bowl, beat the [butter] and [sugar] until light and fluffy. This is where I explain to Olivia how air makes the loaf soft and tender. She watches the color change every time.
Beat in the [eggs] one at a time, then mix in the [vanilla extract], [lemon zest], and [lemon juice]. The lemon smell always makes Olivia smile and say it smells like sunshine.
Whisk together the [Greek yogurt] and [milk]. Add the dry ingredients and yogurt mixture to the bowl, alternating and mixing gently. I remind Olivia that gentle mixing keeps the loaf soft, not tough.
In a small bowl, toss the [blueberries] with 1 tablespoon of [flour]. Olivia insists on coating every berry so they do not sink, because science baking is her favorite.
Gently fold the blueberries into the batter. Pour into the pan and bake for 50 to 55 minutes until a toothpick comes out with a few moist crumbs. The waiting part is always the hardest for us.
Let the loaf cool completely. Whisk the [powdered sugar] and [lemon juice], then drizzle over the loaf. Olivia loves zigzagging the glaze so every slice gets some love.

Notes

This Lemon Blueberry Loaf stays moist for days thanks to the Greek yogurt.
Store covered at room temperature for up to 3 days or refrigerate for 5 days.
Freeze unglazed slices for up to 2 months for quick breakfasts.
You can swap sour cream for yogurt if needed.
This loaf is perfect for breakfast, brunch, or packing into school lunches.

Nutrition