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Serves 10 slicesPrep 20 minCook 1HTotal 2H15 min

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tablespoon all-purpose flour, for coating the blueberries
• 2 teaspoons baking powder
• ½ teaspoon fine salt
• 1 cup (200g) granulated sugar
• Finely grated zest of 2 lemons
• 2 large eggs, at room temperature
• ½ cup (120ml) neutral oil, such as vegetable, canola, or sunflower oil
• 1 cup (240g) plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen blueberries

Method

1. Use a light-coloured metal 9×5-inch loaf pan for the most even baking.
2. Dark pans absorb more heat and may cause the edges to brown before the centre is cooked.
3. Line the pan with parchment paper, leaving some paper overhanging the long sides.
4. This creates handles for lifting out the cooled loaf.
5. For the best lemon flavour, use unwaxed lemons if possible.
6. Grate only the bright yellow outer skin.
7. The white pith underneath can taste bitter.
8. If using frozen blueberries, do not thaw them.
9. Fold them into the batter while frozen to reduce bleeding and preserve their shape.

Glazed Lemon Blueberry Bread (Baking)

This glazed lemon blueberry bread is a tender loaf made with Greek yogurt, fresh lemon zest, and juicy blueberries. The crumb is moist without being heavy, while the lemon glaze adds a bright, lightly crisp finish.

It is suitable for breakfast, afternoon tea, brunch, or dessert. Fresh blueberries work well, but frozen berries can be added straight from the freezer without thawing.

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Why this loaf works

The recipe uses oil rather than butter for a soft texture and Greek yogurt for moisture. Rubbing the lemon zest into the sugar releases the zest’s natural oils, distributing lemon flavour throughout the batter.

The batter is mixed only until the flour disappears. This prevents the loaf from becoming tough. Tossing the blueberries with a small amount of flour also helps them remain suspended rather than sinking to the base of the loaf.

The glaze should be added only after the bread has cooled completely. If the loaf is warm, the glaze will melt into the crumb instead of forming a visible topping.

Preparation

Use a light-coloured metal 9×5-inch loaf pan for the most even baking. Dark pans absorb more heat and may cause the edges to brown before the centre is cooked.

Line the pan with parchment paper, leaving some paper overhanging the long sides. This creates handles for lifting out the cooled loaf.

For the best lemon flavour, use unwaxed lemons if possible. Grate only the bright yellow outer skin. The white pith underneath can taste bitter.

If using frozen blueberries, do not thaw them. Fold them into the batter while frozen to reduce bleeding and preserve their shape.

Recipe

Glazed Lemon Blueberry Bread

Servings: 10 slices
Prep time: 20 minutes
Cook time: 55–65 minutes
Cooling and glazing time: 50 minutes
Total time: 2 hours 15 minutes
Pan: 9×5-inch loaf pan
Oven: 350°F (175°C)

Ingredients

For the bread

• 2 cups (250g) all-purpose flour
• 1 tablespoon all-purpose flour, for coating the blueberries
• 2 teaspoons baking powder
• ½ teaspoon fine salt
• 1 cup (200g) granulated sugar
• Finely grated zest of 2 lemons
• 2 large eggs, at room temperature
• ½ cup (120ml) neutral oil, such as vegetable, canola, or sunflower oil
• 1 cup (240g) plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen blueberries

For the glaze

• 1 cup (115g) icing sugar or confectioners’ sugar
• 1½–3 tablespoons fresh lemon juice
• ½ teaspoon finely grated lemon zest, optional

Method

1. Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on two sides.

2. Combine the dry ingredients. Whisk the 2 cups of flour, baking powder, and salt together in a medium bowl. Set aside.

3. Release the lemon oils. Place the granulated sugar and lemon zest in a large mixing bowl. Rub them together with your fingertips for about 30 seconds, until the sugar feels slightly damp and smells strongly of lemon.

4. Mix the wet ingredients. Add the eggs, oil, Greek yogurt, lemon juice, and vanilla to the lemon sugar. Whisk until smooth and evenly combined.

5. Make the batter. Add the dry ingredients to the wet mixture. Stir with a spatula just until no dry flour remains. Do not continue mixing once the batter is combined.

6. Coat the blueberries. Put the blueberries in a small bowl and toss them with 1 tablespoon of flour. Add them to the batter and fold gently until distributed. Use as few strokes as possible to avoid crushing the berries.

7. Fill the pan. Transfer the batter to the prepared loaf pan and smooth the surface. Tap the pan once or twice on the work surface to remove large air pockets.

8. Bake. Bake for 55–65 minutes, or until the top is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top becomes dark before the centre is cooked, cover it loosely with foil for the final 10–15 minutes.

9. Cool in the pan. Leave the loaf in the pan for 20–30 minutes. Lift it out using the parchment and transfer it to a wire rack. Allow it to cool completely before glazing.

1. Make the glaze. Whisk the icing sugar with 1½ tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until the glaze is smooth and thick enough to drizzle. Stir in the lemon zest, if using.

2. Glaze the loaf. Place the cooled loaf on a rack set over a tray or sheet of parchment. Drizzle the glaze over the top, allowing it to run slightly down the sides.

3. Set and slice. Leave the glaze for 15–20 minutes, or until lightly set. Slice with a serrated knife and serve.

Tips

• Measure flour accurately. Spoon flour into a measuring cup and level it with a knife, or use a digital scale. Too much flour can produce a dry loaf.
• Do not overmix. The batter should be stirred only until the flour disappears. A few small lumps are acceptable.
• Use room-temperature eggs and yogurt. They combine more easily with the oil and help the loaf bake evenly.
• Keep frozen blueberries frozen. Thawed berries release more liquid and may turn the batter grey-blue.
• Check the centre. A golden top does not confirm that the middle is fully baked. Use a skewer or instant-read thermometer; the centre should reach approximately 200–205°F (93–96°C).
• Cool before glazing. A warm loaf will absorb the glaze and may become sticky on the surface.
• Adjust the glaze carefully. Add lemon juice in small amounts. It is easier to thin a thick glaze than to correct one that is too runny.

Variations

• Lemon almond loaf: Replace ¼ cup of the flour with finely ground almonds and add ½ teaspoon almond extract.
• Citrus blueberry loaf: Use orange zest with a small amount of lemon juice for a milder citrus flavour.
• Berry combination: Replace half of the blueberries with raspberries or blackberries. Use small berries to reduce excess moisture.
• Cream cheese topping: Mix 115g softened cream cheese with 1 cup icing sugar and 1–2 tablespoons lemon juice for a thicker topping.
• Dairy-free version: Use dairy-free plain yogurt in place of Greek yogurt and check that the icing sugar is suitable for your dietary requirements.
• Muffins: Divide the batter between 12 lined muffin cups and bake at 350°F (175°C) for approximately 20–25 minutes.

Storage

Store the glazed loaf in an airtight container at cool room temperature for up to 3 days. If the kitchen is warm, refrigerate it for up to 5 days.

For longer storage, freeze the unglazed loaf or individual slices for up to 3 months. Wrap each portion tightly and place it in a freezer-safe container. Thaw at room temperature, then add fresh glaze before serving.

FAQ

Can I use frozen blueberries?

Yes. Add them directly from the freezer without thawing. Frozen berries are less likely to break during mixing and usually produce less colour bleeding.

Why did my blueberries sink?

The batter may have been too thin, the berries may have been unusually large, or the loaf may have been overfilled with fruit. Tossing the blueberries with flour and folding them in gently helps. Make sure the batter is not overmixed.

Why is the centre of my loaf underbaked?

Loaf pans vary in size and material, and ovens can run at different temperatures. Continue baking until a skewer inserted into the centre comes out clean or with only a few moist crumbs. Cover the top with foil if it browns too quickly.

Can I make this recipe without the glaze?

Yes. The loaf has lemon flavour without the topping. You can also dust the cooled bread with icing sugar or serve it with plain yogurt.

Can I use sour cream instead of Greek yogurt?

Yes. Use the same quantity, 1 cup (240g). Sour cream produces a similarly moist and tender crumb.

How do I stop the glaze from running off?

Use less lemon juice and add it gradually. The finished glaze should fall from the whisk in a slow ribbon and remain visible on the loaf for several seconds before settling.

Recipe notes and sources

This recipe follows standard quick-bread methods: combining dry ingredients separately, coating berries lightly with flour, avoiding overmixing, and cooling the loaf fully before applying a lemon glaze. Comparable technique references include Live Well Bake Often’s blueberry lemon bread, If You Give a Blonde a Kitchen’s lemon blueberry bread, and Betty Crocker’s glazed lemon blueberry loaf.