LEMON BLUEBERRY LOAF

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  • Step 8: Cool & Glaze

    1. Cool loaf in pan for 10 minutes, then lift out with parchment and transfer to a wire rack.
    2. Once cooled, whisk glaze ingredients together and drizzle over the top.

     Serving Suggestions

    • Serve slices slightly warm with butter or cream cheese.
    • Pair with tea, iced coffee, or a latte for a bakery-style treat.
    • For brunch, serve alongside fruit salad and scrambled eggs.

     Recipe Tips & Variations

    • Frozen Blueberries: Use frozen blueberries without thawing—just toss in flour first.
    • Extra Moist Loaf: Swap half the butter with vegetable oil for a softer crumb.
    • Glaze Alternatives: Try a lemon cream cheese glaze for a richer topping.
    • Berry Variations: Swap blueberries with raspberries, blackberries, or a mix.
    • Mini Loaves: Divide batter into mini loaf pans (bake 25–30 minutes).
    • Muffins: Turn into 12 muffins—bake 18–22 minutes.

     Storage & Make-Ahead

    • Room Temp: Store covered for up to 3 days.
    • Refrigerator: Keeps well up to 1 week.
    • Freezer: Wrap tightly (unglazed) and freeze for up to 2 months. Thaw overnight in the fridge before glazing.

    This Lemon Blueberry Loaf is bright, soft, and bakery-worthy. The lemon cuts through the sweetness, while the blueberries burst with flavor in every bite.

    Enjoy.

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