Super Moist Iced Lemon Blueberry Loaf

Citrus… for spring…? Revolutionary. Groundbreaking. Never before seen. Just kidding, citrus for spring has been seen. Actually, it has been overdone, but I’m here and I’m ready to contribute to that overdone-ness. After all, the fresh citrus flavors are some of the best things about spring, right?! I mean, besides leaving behind the cold dreary winter days once again. And baby we’re ringing in spring with a few slices of fresh, flavorful iced lemon blueberry loaf filled with bright fresh lemon juice and plump blueberries.

This loaf is incredibly moist, super flavorful, and light enough for a snack, yet sweet enough to be a fresh seasonal dessert. Perfect for all the blueberry and lemon lovers, and spring enthusiasts! It is also topped with a super simple two ingredient icing for that extra hint of sweetness, but you can of course leave it out if you wish! It will still be tasty either way. Grab some easy tips below for how to make this loaf absolutely perfect. 🙂

Iced Lemon Blueberry Loaf Recipe Tips:

1. Toss your blueberries in flour! Seriously, this is so important. Unless you want a lemon loaf with a soggy bottom filled with all the blueberries (no thanks…) please oh please toss your blueberries in flour. This is step 4 on the recipe card, so you don’t miss it. 🙂
2. Don’t over mix your batter! Over mixing will make your loaf turn out tough, so rather just fold the dry ingredients into the wet.
3. Work with room temperature ingredients! This is always important in loaves, but especially this one where we’re working with citrus. When I tell you I tested this loaf seven times… I really tested it seven times. I tested a lot of different variables with this recipe, and I consistently got the best texture when I worked with room temperature ingredients as the lemon juice combined with the rest of the batter most easily.

Moist Lemon Blueberry Loaf

4 from 5 votes

Recipe by Lindsey Goldschmidt

Servings

1

loaf

Prep time

10

minutes

Cooking time

52

minutes

Ingredients

• Loaf Ingredients

• 2 Eggs

• 3/4 Cup Butter, melted

• 1/3 Cup Milk, room temperature

• 3/4 Cup Cane Sugar

• 2 Tbsp Fresh Lemon Juice (about the juice of one whole lemon)

• 1.5 Cup All Purpose Flour

• 1/2 tsp Salt

• 1/2 tsp Baking Powder

• 1 Cup Blueberries

• 1 tsp Turbinado Sugar (optional)

• Icing Ingredients

• 1 Cup Powdered Sugar

• 2.5 Tbsp Milk

Directions

• Begin by preheating the oven to 350 degrees Fahrenheit and lining a 9×11 loaf pan with parchment paper – set aside.
• While the oven is preheating, make the lemon loaf batter. Begin by adding eggs, melted butter, milk and cane sugar to a large mixing bowl and whisk to combine.
• Next, add lemon juice to the mixture and whisk in.
• In a separate bowl, set aside 2 tablespoons of the all purpose flour and mix with the blueberries to coat them in flour. This is a vital step as it will keep the blueberries from sinking to the bottom of the loaf. Once the blueberries have been coated in flour, set that bowl with the blueberries aside – we will mix them into the loaf in a moment!
• Then, add salt, baking powder, and remaining flour to the bowl with the wet ingredients and gently fold in until just combined. Don’t over mix unless you want a tough loaf. 🙂
• Finally, add all of the coated blueberries and any leftover flour to the mixture and gently fold them in.
• Add your lemon loaf batter to the parchment-lined loaf pan. Smooth out over top and, if using, sprinkle turbinado sugar over top.
• Bake loaf for 52 – 53 minutes, or until a toothpick can be inserted into the middle of the loaf and come out of the loaf cleanly.
• Then, while your loaf cools, prepare the icing to go over top of the loaf.
• In a bowl, add powdered sugar and milk and mix until icing forms.
• Once your loaf has fully cooled, pour your icing over top, slice and enjoy!