Lemon Blueberry Loaf — Bakery-Soft Crumb & Glossy Glaze
Bright lemon aroma, juicy blueberry pockets, and a shiny lemon glaze. Foolproof method, tight crumb, perfect slices for photos and service.
Recipe Card
Ultra-moist lemon loaf studded with blueberries and finished with a glossy lemon glaze. The method below locks moisture and prevents berries from sinking.
Ingredients — Loaf
- 115 g unsalted butter, softened (½ cup)
- 180 g granulated sugar (¾ cup + 2 tbsp)
- 2 large eggs, room temp
- Zest of 2 lemons (about 6–8 g) + 2 tbsp lemon juice
- 1 tsp vanilla extract
- 210 g plain flour (1¾ cups), divided (see method)
- 1½ tsp baking powder
- ¼ tsp fine salt
- 120 g sour cream or plain yogurt (½ cup) — room temp
- 220 g fresh blueberries (1½ cups)
Ingredients — Lemon Glaze
- 150 g icing sugar / powdered sugar (1¼ cups)
- 2–3 tbsp fresh lemon juice (to consistency)
- 1–2 tsp milk/cream (optional, for a shinier finish)
Equipment
- Loaf pan 23×13 cm / 9×5″, lined and greased
- Stand mixer or hand mixer
- Microplane for zest; digital scale recommended
Instructions
- Prep: Heat oven to 175°C/350°F. Line and grease the loaf pan. Rinse and dry blueberries.
- Cream: Beat butter + sugar 2–3 min until pale and fluffy. Beat in eggs one by one, then vanilla, lemon zest and juice.
- Dry mix: Whisk 200 g flour, baking powder, salt. Mix in 2 additions alternating with sour cream; stop when just combined.
- Coat berries: Toss blueberries with remaining 10 g flour; fold gently into batter to distribute evenly.
- Bake: Fill pan, level top. Bake 50–60 min until a skewer has a few moist crumbs. Tent with foil at 40 min if browning fast.
- Cool & glaze: Cool 15 min in pan, then on rack. Whisk glaze to a thick ribbon; drizzle over warm loaf for a glossy set.
Nutrition (per slice, 12 slices)
~265 kcal • Carbs 38 g • Fat 10 g • Protein 4 g (est.)
Pro tips: Room-temperature dairy prevents curdling. Dusting berries with a little flour keeps them suspended. For a shinier glaze, whisk in a teaspoon of warm cream at the end.
Production & Plating Codification
Use these codes to standardize batch size, weights, bake profile, QC, and serving. All weights are for 1 loaf unless noted.
| Code | Component | Spec / Weight | Tool / Size | Placement / Method | QC Notes |
|---|---|---|---|---|---|
| P0 | Pan & lining | 9×5″ (23×13 cm) | Grease + parchment sling | Paper overhang on both long sides | No wrinkles; corners fitted |
| B1 | Final batter | ~980–1,020 g | Rubber spatula | Level with slight central ridge | Silky, no flour pockets |
| BB | Blueberries | 220 g, dusted with 10 g flour | Bowl + sieve | Fold gently at the end | Even distribution; no clustering bottom |
| LZ | Lemon zest | 6–8 g (zest of 2) | Microplane | Beat with sugar to release oils | Aroma bright, no pith |
| BP | Bake profile | 175°C/350°F, 50–60 min | Rack center; foil if needed | Target core temp 96–98°C (205–208°F) | Dome even; no raw streaks |
| GL | Lemon glaze | 180–200 g total mix | Whisk; squeeze bottle or spoon | Drizzle in zigzag; apply on warm loaf | Glossy set; no runoff pools |
| SL | Slicing | 10–12 slices | Serrated knife, warm wipe | Slice thickness 18–22 mm | Clean cut; berries visible |
| SV | Service | 1–2 slices | Plate with extra glaze + zest | Optional: lemon wheel & 3–4 blueberries | High contrast; photo-ready |
| ST | Storage | 3–4 d room temp; 2 mo frozen | Wrap tight; glaze after thaw | Keep crumb moist | No fridge unless hot climate |
Bake Timing Map
| Minute | Action | Target |
|---|---|---|
| 0 | Pan in, rack middle | Even rise from edges |
| 20 | Check browning | No cracking yet |
| 40 | Tent with foil if deep golden | Prevent over-browning |
| 50 | Skewer test | Moist crumbs, no wet batter |
| 55–60 | Final check / remove | Core 96–98°C |
| +15 | Out of pan; glaze while warm | Glossy set |
Serving & Variations
- Extra lemon: Add ½ tsp lemon extract or a pinch of citric acid for punch.
- Double berry: Swap ⅓ of blueberries for raspberries (coat lightly with flour).
- Bakery finish: Brush a thin lemon syrup (1:1 sugar:juice) before glazing for long-lasting shine.
- Make-ahead: Bake, cool, wrap; glaze just before service for a fresh sheen.
FAQ
Why did my berries sink?
Batter too thin or berries not dried/floured. Use room-temp sour cream and dust berries with a teaspoon of flour before folding.
Can I use frozen blueberries?
Yes, fold in from frozen and bake 5–8 min longer. Don’t thaw to avoid purple streaking.
How to keep the glaze glossy?
Apply on warm loaf; add 1–2 tsp cream and a drop of neutral oil to the glaze for sheen.