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:
- 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. 🙂
- 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.
- 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.