Moist and delicious, lemony and refreshing, packed with blueberries, and drizzled with a sweet, lemon glaze, my Lemon Glazed Blueberry Loaf is a perfect dessert, or a lovely addition to your afternoon tea.
LEMON GLAZED BLUEBERRY LOAF
I really don’t know what to say about this Lemon Glazed Blueberry Loaf. I could go on and on about how easy it was to prepare. Or, I could talk about how sinfully delicious it is, but trust me, even for an overly descriptive writer like me, I could never do this loaf justice.
So, you’re going to need to put some trust and faith in me and whip one up! My only regret in making this loaf was not taking more pictures of it while it was still in one piece. Trust me, between John.e and myself, it did not last long!
LOAFS MAKE GREAT GIFTS!
My Lemon Glazed Blueberry Loaf is so perfect for gift giving. That’s just what I did this past mother’s day. My mom, unlike me, has a sweet tooth. She loves her cookies and cakes; I prefer salty treats. Don’t show me a bag of pretzels and expect me not to eat at least fifty of them!
This loaf great for giving to a friend or loved one. It’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts?
If you’d like to give this Lemon Glazed Blueberry Loaf to a friend, here’s what you should do. First, buy a new loaf pan. Since this is baked in a loaf pan, you could just remove the loaf and let it completely cool.
Wash up the loaf pan, and once cooled, gently place the loaf back into the pan. Add your lemon glaze and there you go! Wrap the loaf pan up in some cellophane. Next, tie a ribbon on it, and you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?
Made with fresh blueberries and coupled with tart fresh lemon juice and zest, Lemon Glazed Blueberry Loaf is a perfect addition to any brunch buffet table. Or, try serving it as a refreshing dessert with some fresh berries as dessert after a heavy meal.
And, as great as this loaf looks, you can also dress it down and have a slice with a hot tea on a quiet Sunday afternoon.
I’m old school like that. I love to have a cookie or a piece of cake – or even a scone! – with a hot tea or coffee when I’m home alone and my chores are all done. I’m an early riser, so most of my chores are complete earlier in the day.
So, on a Saturday or Sunday afternoon, it’s nice to sit back with a fresh brew and a sweet treat. Quiet and alone times are often ignored, but I think they’re very often overlooked and ignored.
I think in a former life, I must have been great friends with royalty. You know what I mean; the type of royalty to enjoy an afternoon tea and soak up the latest gossip. I’m called Lord Byron for a reason!
In any case, in the present, I am sipping my coffee and enjoying a slice of this Lemon Glazed Blueberry Loaf. I’m also scrolling through my social media accounts and absorbing the goings on in the world. In the comfort of my own home, sitting in my comfortable yellow plaid armchair, I’m protected from it all, and at peace with my afternoon break. Won’t you join me, Dear Reader?
Lemon Glazed Blueberry Loaf
For the Loaf:
- 1 1/2 cups all-purpose flour, plus 1 tablespoon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt, or 14% sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons grated lemon zest, approximately 2 lemons
- 1/3 cup freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil
- 1 1/2 cup fresh blueberries
For the Glaze:
- 1 cup confectioner’s sugar
- 1-2 tablespoons fresh lemon juice
- Start by preheating your oven to 350 degrees.
- Lightly grease a loaf pan and for extra security and ease of removing the loaf from the pan after baking, line the loaf pan with parchment paper.
- Sift together 1 1/2 cups flour, baking powder, and salt into a large bowl.
- In a second bowl, whisk together the yogurt, 1 cup sugar, three eggs, lemon zest, vanilla extract, lemon juice, and canola oil.
- Slowly whisk the dry ingredients into the wet ingredients.
- Mix the blueberrieswith the remaining tablespoon of flour, and fold them very gently into the batter.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- When the loaf has completely cooled, whisk the confectioner’s sugar with a few drops of the freshly squeezed lemon juice Whisk vigorously until the sugar has absorbed the lemon juice. Keep adding lemon juice, drop by drop, until a desired consistency has been achieved. Ideally, you should be able to lift the whisk out of the bowl and watch as the glaze runs back into the bowl in a steady, silk-like ribbon.
- Drizzle the glaze over the surface of the loaf and allow the glaze to cool and slightly harden before cutting – that’s if you can wait that long!