Iced Blueberry Lemon Loaf (1 Hr, 35 Mins + Cooling Time)

Print

Print Recipe

This iced blueberry lemon loaf is a perfect blend of zesty lemon and sweet blueberries, making it a refreshing and delightful dessert or snack.

The loaf is topped with a tangy lemon glaze and garnished with fresh blueberries, lemon slices, and fresh mint, creating a beautiful presentation that’s sure to impress.

Let’s bake this delicious and visually stunning loaf!

Ingredients

Units Scale
For the loaf:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
For the lemon glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • 1 teaspoon lemon zest
For garnish:
  • Fresh blueberries
  • Lemon slices
  • Fresh mint leaves

Instructions

  1. Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare the loaf batter (15 minutes): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, buttermilk, lemon juice, and lemon zest until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the fresh blueberries.
  3. Bake the loaf (50-60 minutes): Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Prepare the lemon glaze (5 minutes): In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
  5. Glaze the loaf (5 minutes): Once the loaf is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  6. Garnish and serve (5 minutes): Garnish the iced loaf with fresh blueberries, lemon slices, and fresh mint leaves. Slice and serve!

Notes

For a more intense lemon flavor, you can add a bit more lemon zest to the batter. This loaf can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.

It also freezes well, so you can enjoy a slice whenever you like. The combination of zesty lemon and sweet blueberries, topped with a refreshing glaze and fresh garnishes, makes this loaf a delightful treat for any occasion.

Enjoy baking and sharing this beautiful Iced Blueberry Lemon Loaf with your friends and family!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/iced-blueberry-lemon-loaf-1-hr-35-mins-cooling-time/