Lemon Blueberry Loaf Recipe
Introduction
If you love bright citrus flavors and juicy bursts of berries, this Lemon Blueberry Loaf is the perfect treat!
Soft, moist, and full of fresh lemon zest and plump blueberries, this loaf makes a refreshing dessert or breakfast option.
The combination of tangy lemon and sweet blueberries creates a balance that’s simply irresistible.
Whether served warm from the oven or chilled with a lemon glaze, this loaf will impress family and friends alike.
Ingredients
For the Loaf:
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- ½ cup (120ml) milk or buttermilk
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze (optional but delicious):
- ½ cup (60g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract.
- Mix batter: Alternate adding the dry ingredients and milk, beginning and ending with the dry mixture. Mix until just combined — do not overmix.
- Fold in blueberries: Gently fold in the flour-coated blueberries using a spatula.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Glaze: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over the cooled loaf.
Description
This Lemon Blueberry Loaf bursts with sunny lemon flavor and juicy berries in every bite.
The texture is soft and tender, with a buttery crumb that holds the sweetness of blueberries perfectly.
The zesty lemon glaze adds a refreshing tang that enhances the loaf’s citrus notes, making it ideal for breakfast, brunch, or dessert.
Tips
- Use room temperature ingredients for smoother mixing.
- Toss blueberries in flour to prevent them from sinking to the bottom.
- Do not overmix the batter — this keeps the loaf light and moist.
- Frozen blueberries can be used, but don’t thaw them before mixing.
- Add a glaze for extra lemon flavor or a dusting of powdered sugar for a simple finish.
Correction
If your loaf turns out dense or dry, you may have overmixed the batter or baked it too long.
Check doneness at 50 minutes using a toothpick.
If using convection ovens, reduce temperature by 25°F (about 15°C).
To fix dryness next time, replace milk with buttermilk or sour cream for added moisture.
Enjoy
Slice your Lemon Blueberry Loaf and serve it slightly warm with a cup of tea or coffee.
Each bite delivers a beautiful balance of tart lemon and sweet blueberry — a true comfort treat that tastes like sunshine!
