Lemon Blueberry Loaf Recipe with Zesty Glaze

Treat your taste buds to something sweet and tangy with this Lemon Blueberry Loaf. It’s perfect for enjoying as a dessert or breakfast treat!

A mouthwatering lemon blueberry treat

If you’ve been following Erin Lives Whole, you probably know I love blueberries. This Lemon Blueberry Loaf adds another easy, blueberry-forward recipe to the collection. Bright lemon zest and juice give the loaf a fresh citrus lift, while a simple blueberry glaze brings the perfect sweet-tart finish.

It’s a versatile loaf that works for breakfast, brunch, snack time, or dessert—and it’s straightforward to make. Below you’ll find the ingredients, equipment, step-by-step method, storage tips, and a few substitution ideas to adapt the recipe to what you have on hand.

Ingredients in this lemon blueberry loaf

The recipe is split into the loaf batter and a quick blueberry glaze.

Loaf

• Butter: 1/2 cup, softened (not melted).
• Sugar: 1 cup granulated sugar.
• Eggs: 2 large eggs.
• Vanilla: 1 tsp vanilla extract.
• Lemon zest: Zest from 1 lemon.
• Lemon juice: Juice of 1 lemon.
• Flour: 1 1/2 cups all-purpose flour.
• Baking powder: 1 tsp.
• Salt: 1/4 tsp.
• Almond milk: 1/2 cup (or substitute another milk).

Glaze

• Blueberries: 1/4 cup, fresh or frozen.
• Water: 2 tbsp to help break down the berries.
• Powdered sugar: 1 1/2 cups.
• Almond milk: 1–2 tbsp to thin the glaze to your desired consistency.

Kitchen tools needed

Gather these basic tools before you start:

• 8×4 inch loaf pan
• Large mixing bowl
• Mixer or sturdy spoon for mixing
• Small bowl for dry ingredients
• Measuring cups and spoons (1/4 tsp, 1 tsp, 1 tbsp, 1/2 cup, 1 cup)

How to make this lemon blueberry bread

Follow these simple steps to bake the loaf and finish it with the blueberry glaze.

1. Preheat the oven to 350°F and grease an 8×4 inch loaf pan.
2. In a large bowl, beat together the softened butter, sugar, eggs, and vanilla until creamy. Stir in the lemon zest and lemon juice and mix until combined.
3. In a separate small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture gradually, beating slowly until just combined.
4. Stir in the almond milk and mix until the batter is smooth. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before glazing.
6. While the loaf bakes, prepare the glaze: heat the blueberries with the water on the stovetop or in the microwave until the berries burst. Press the mixture to release the juices; if you prefer a smoother glaze, strain out the skins through a sieve and keep the juice. Combine the blueberry juice with the powdered sugar in a measuring cup or small bowl and whisk. Add almond milk a little at a time until the glaze reaches your desired thickness.
7. When the loaf is completely cool, spoon or spread the blueberry glaze over the top and allow it to set slightly before slicing.

Substitution options

Need to swap an ingredient? Here are some easy alternatives:

• Sugar: Substitute coconut sugar or another granulated sugar 1:1.
• Baking powder: If you don’t have baking powder, use about 1/3 tsp baking soda and ensure an acidic ingredient is present; results may vary.
• Almond milk: Use dairy milk, cashew milk, or coconut milk instead.
• Blueberries: Swap with strawberries or another soft berry for a different fruit variation.

This loaf freezes and stores well. Wrap the cooled loaf tightly or place it in a freezer bag and freeze for 2–3 months. On the counter, the loaf will stay fresh for 3–4 days; refrigerate to extend that by a couple more days. If you plan to glaze, it’s easiest to freeze unglazed and glaze after thawing.

If you liked this recipe, you’ll want to try these!

Love blueberries? Try other blueberry recipes from the same collection for more inspiration.

• Healthy Blueberry Galette
• Blueberry Overnight Oats
• Cottage Cheese Blueberry Pancakes
• Baked Blueberry Oatmeal Cups