Irresistible Blueberry Rhubarb Loaf with Lemon Glaze in Just 1 Hour

Oh, friends – let me tell you about my absolute favorite summer loaf! This Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze is the kind of recipe that’ll have you sneaking back to the kitchen for “just one more slice.” The magic happens when tart rhubarb meets sweet blueberries in a tender, buttermilk-kissed crumb – all finished with a sunny lemon glaze that makes every bite sing.

I first made this loaf during rhubarb season last year when my neighbor gifted me a huge bunch from her garden (bless her!). The combination sounded risky, but wow – that first bite convinced me. The rhubarb keeps things pleasantly tangy while the blueberries add juicy bursts of sweetness. And that glaze? Just enough lemon zing to make your taste buds do a happy dance.

What I love most is how this loaf walks the perfect line between breakfast treat and dessert. It’s not too sweet, not too heavy – just pure, moist deliciousness with pops of fresh fruit in every slice. Trust me, once you try this combination, you’ll be making it all season long!

Why You’ll Love This Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze

This isn’t just any quick bread—it’s the kind of recipe that makes people ask, “Wait, you made this yourself?” Here’s why it’s special:

• The buttermilk creates an incredibly moist crumb that stays tender for days (if it lasts that long!)
• Rhubarb’s natural tartness balances the blueberries’ sweetness perfectly—no cloying sugar bomb here
• That lemon glaze? Just two ingredients transform it from humble to bakery-worthy
• Simple enough for weeknights but pretty enough for brunch guests
• Works with fresh or frozen fruit so you can make it year-round

Seriously—one bite and you’ll understand why this loaf disappears faster than I can say “second breakfast.”

Ingredients for Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze

Gather these simple ingredients – I promise you probably have most of them already! The magic is in how they come together.

For the loaf:

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup softened butter (that’s 1 stick – leave it out for 30 minutes first!)
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1/2 cup buttermilk (shake the carton well)
• 1 teaspoon pure vanilla extract

For the mix-ins:

• 1 cup diced rhubarb (about 2 medium stalks, trimmed)
• 1 cup fresh blueberries

For the lemon glaze:

• 1 cup powdered sugar (sifted if lumpy)
• 2 tablespoons fresh lemon juice (about 1/2 lemon)

Ingredient Notes & Substitutions

No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice – let it sit for 5 minutes. Frozen fruit works too (don’t thaw – toss with 1 tbsp flour first). If your rhubarb is super juicy, pat it dry gently. For gluten-free, I’ve had luck with 1:1 flour blends, though the texture will be a bit denser.

How to Make Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze

Okay, deep breath – we’re about to make magic happen! This loaf comes together in just a few simple steps, but I’ll walk you through each one so yours turns out perfect.

1. Prep and Preheat: First things first – get that oven heating to 350°F (175°C). Grease your 9×5-inch loaf pan really well (I like using butter or that homemade cake goop I mentioned earlier). Trust me, you don’t want your beautiful loaf sticking!

2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Just until they’re friends – no need to go wild here. Set this aside while we work on the good stuff.

3. Cream Butter & Sugar: Now grab that softened butter and sugar. Beat them together in a large bowl until fluffy and pale – about 2-3 minutes with a hand mixer. This is where the texture magic happens, so don’t rush it! Add eggs one at a time, mixing well after each.

4. Alternate Wet & Dry: Pour in the buttermilk and vanilla, mixing just until combined. Then gently fold in the dry ingredients – I do this in three additions with a rubber spatula. Stop when you still see a few flour streaks – we’re not done yet!

5. Fold In Fruit: Here comes the fun part! Gently fold in the rhubarb and blueberries. I like tossing the fruit with a teaspoon of flour first to prevent sinking. Be gentle – we want those berries to stay whole!

6. Bake & Cool: Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes until golden and a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack – patience pays off here!

7. Glaze & Serve: Once completely cool, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the loaf in zigzags – the thicker you make it, the more lemony zing you’ll get in each bite!

Tips for Perfect Results

Don’t overmix after adding flour – a few lumps are fine! For even baking, rotate your pan halfway through. Tap the pan gently on the counter before baking to release air pockets. If your glaze seems too thick, add lemon juice 1/2 teaspoon at a time until it ribbons nicely off your spoon.

Serving and Storing Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze

Oh, you’re going to love how this loaf tastes still slightly warm from the oven – that’s when the glaze melts just enough to seep into the top crust (heaven!). I like slicing it thick and serving with a dollop of whipped cream for special occasions, but honestly? It’s perfect all by itself with a cup of tea.

Store leftovers in an airtight container – they’ll keep beautifully at room temperature for 2 days (if you can resist eating it all!). For longer storage, pop it in the fridge where it’ll stay moist for up to 5 days. A quick 10-second microwave zap brings back that fresh-from-the-oven magic. Pro tip: Freeze individual slices wrapped in parchment for up to 3 months – instant breakfast treats whenever the craving hits!

Nutritional Information for Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze

Just so you know what you’re biting into – these numbers are estimates based on standard ingredients (your exact slice may vary slightly, especially if you sneak extra glaze like I do!). Per generous slice:

• Calories: 220
• Fat: 8g (5g saturated)
• Carbohydrates: 35g (with 1g fiber)
• Sugar: 18g
• Protein: 3g

Not bad for something that tastes like pure joy, right?

FAQ About Blueberry Rhubarb Buttermilk Loaf with Lemon Glaze

Can I use frozen fruit instead of fresh? Absolutely! Frozen blueberries and rhubarb work great—just toss them with 1 tablespoon of flour before folding into the batter (no need to thaw). The flour coating helps prevent a soggy loaf and stops the fruit from sinking to the bottom.

Why does my rhubarb make the loaf watery? Some rhubarb is juicier than others. If yours seems extra wet, pat it dry with paper towels before dicing. And never thaw frozen rhubarb—the ice crystals release too much moisture during baking.

Can I make this without buttermilk? You bet! Stir 1/2 tablespoon vinegar or lemon juice into 1/2 cup regular milk and let it sit for 5 minutes. The acidity works the same magic for tender texture.

How do I know when the loaf is done baking? The toothpick test is your best friend—it should come out with just a few moist crumbs, not wet batter. The edges will also pull slightly from the pan when ready.

Can I freeze this loaf? Yes! Wrap cooled slices tightly in plastic, then foil. They’ll keep for 3 months—thaw at room temperature or pop frozen slices right in the toaster oven for a warm treat.

Share Your Blueberry Rhubarb Buttermilk Loaf Creations

Did you make this loaf? I’d love to see your masterpiece! Leave a comment below or tag me on Instagram – nothing makes me happier than seeing your kitchen victories. Happy baking!

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