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Lemon Blueberry Loaf with Tangy Lemon Glaze

Whether you have fresh or canned blueberries, the easiest way to use it for a healthy yet tasty dessert or snack is to make it into a loaf. Lemon Blueberry Loaf with Lemon Glaze, for example.


  • 1 C. Granulated sugar
  • 1 ½ C. + 1 Tbsp. Flour
  • 2 Large eggs
  • 1 tsp. Baking powder
  • 2 tsp. Lemon zest
  • 1 C. Fresh blueberries
  • ½ tsp. Salt
  • 2 Tbsp. Fresh lemon juice
  • C. Butter softened
  • ½ C. Milk

For the lemon glaze:

  • Zest of 1 lemon
  • 1 C. Powdered sugar
  • 23 Tbsp. Fresh lemon juice


  1. Heat the oven to 350 degrees. 
  2. Blend together the butter and sugar until smooth and fluffy. 
  3. Add in the flour, salt and baking powder until well combined. 
  4. Beat in the eggs, lemon juice and lemon zest. 
  5. Pour in the milk, and blend until well incorporated. 
  6. Add the blueberries to a bowl, and toss in the 1 tablespoon of flour. 
  7. Fold the coated blueberries into the batter. 
  8. Layer the batter into a well greased loaf pan. 
  9. Bake for 50-55 minutes, or until browned and cooked through. 
  10. Cool the bread for 10 minutes, and then turn out of the pan and onto a rack to cool to room temperature. 
  11. Blend together the glaze ingredients and drizzle over the cooled loaf. 
  12. Let sit for 10 minutes before slicing to serve.
  • Author: Marie