Glazed Lemon Blueberry Loaf

I’ve always been fond of the lemon & blueberry combo; I find it light & refreshing, & was very surprised to hear from my husband, after sending him to work with the above tray, he’d had 2 slices & liked it as well. Just goes to show you can still learn things about your spouse after 22 years of marriage!


For the loaves:

  • 1 cup vegetable oil
  • 4 eggs
  • 1 tbsp vanilla extract
  • 2 cups granulated sugar
  • 2 cups Greek Yogurt or sour cream
  • Juice & zest of 2 lemons
  • 4 cups all-purpose flour, plus 2 tablespoons for tossing of blueberries
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 cups fresh blueberries

For the glaze:

  • 3 cups powdered sugar
  • Fresh lemon juice, 1-2 lemons


Prepare 2 standard loaf pans with non-stick spray; set aside or line with parchment paper. In a medium sized bowl, toss 2 tbsp of flour with the blueberries; set aside.

Preheat oven to 350 degrees.

Blend together oil, eggs, vanilla, sugar, yogurt or sour cream, lemon juice & zest. Add in the flour, baking powder, & salt & mix together until combined without over mixing. Fold in floured blueberries.

Transfer batter to prepared loaf pans. Bake for 50 minutes, insert knife into middle of the loaf & if it comes out clean, allow to rest in pans for 10 minutes before removing. If inserted knife doesn’t come out clean, return to oven & bake for 5 minutes more at a time.

Once completed baking, allow to rest in pans for 10 minutes before removing & allow to cool completely before icing.

In a bowl, add the powdered sugar. Based on desired consistency of glaze, start with the juice of 1 lemon, stir, & if too thick, add the juice of another lemon. Pour evenly over both loaves, allow to dry completely before slicing.


Recipe can be easily halved for one loaf.

This entry was posted in Bread/ Muffins, Breakfast, Desserts, Uncategorized. Bookmark the permalink.

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