Lemon Blueberry Loaf
A moist, buttery loaf bursting with fresh blueberries and zesty lemon flavor. Topped with a sweet lemon glaze, this is perfect for brunch or a light dessert. Best served the day it is made, but keeps well for 2-3 days.
About This Loaf Recipe
About This Recipe
There's something magical about the combination of bright, zesty lemon and plump, juicy blueberries – it's a classic flavor pairing that brings joy to breakfast tables and dessert plates alike. Blueberries, native to North America, have been cherished for centuries, while lemon zest and juice have long been used to add a refreshing brightness to baked goods. This Lemon Blueberry Loaf captures that perfect balance, creating a moist, buttery cake that's equally at home at a weekend brunch as it is as a light afternoon treat.
My secret to making this loaf truly shine? Start with room-temperature ingredients for the fluffiest batter, and gently fold in the fresh blueberries at the very end to keep them intact. Don't rush the glaze either – let it drip down the sides to create those beautiful, drippy edges that look almost too pretty to eat! This loaf is best enjoyed within 24 hours when the berries are at their most vibrant, but honestly, once you take that first bite, you won't be able to resist eating it all anyway.
This recipe celebrates simple, quality ingredients working together in harmony. The buttery crumb provides the perfect canvas for the tart-sweet blueberries, while the lemon glaze adds that irresistible finishing touch. It's comfort baked to perfection – simple, nostalgic, and absolutely delicious.
Lemon Blueberry Loaf Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/ tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 1/2 cup powdered sugar (for glaze)
- 1 -2 tbsp milk (for glaze)
How to Make Lemon Blueberry Loaf
- 1
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and dust with flour. This ensures the loaf releases easily after baking.
- 2
Whisk together flour, baking powder, and salt in a bowl. Set aside.
- 3
Cream butter and sugar until pale and fluffy, about 3 minutes. This process creates air pockets for a lighter texture.
- 4
Add eggs one at a time, beating well after each. Scrape down the bowl to ensure everything is evenly incorporated.
- 5
Mix in milk, lemon juice, zest. The acid in the lemon juice reacts with the baking powder to the loaf a nice lift.
- 6
Gently fold in dry ingredients until just combined, then carefully fold in blueberries. Overmixing will squish the berries and make the loaf tough.
- 7
Bake for 50-55 minutes until a toothpick comes out clean. Let cool in pan for 10 minutes before removing to a wire rack.
- 8
Mix powdered sugar and milk for glaze. Drizzle over the cooled loaf.
Chef's Tips
- Create a protective flour coating by tossing your blueberries in 1-2 tablespoons of flour or cornstarch before folding them into the batter. This prevents the berries from sinking to the bottom and stops excess moisture from making the loaf soggy.
- Grate your lemon zest into the butter before adding sugar. The warmth of the butter helps release the essential oils from the zest more effectively—let this sit for 5 minutes before proceeding to develop maximum lemon flavor.
- After mixing the batter, let it rest for 10 minutes at room temperature before baking. This allows the flour to fully hydrate and the lemon juice to begin breaking down the flour's proteins, creating a more tender crumb.
- Make your glaze with warm lemon juice rather than cold. The slight warmth helps the sugar dissolve more completely and creates a thinner consistency that produces beautiful ribbons across the loaf rather than pooling in one spot.
Nutrition Facts
280
Calories
4g
Protein
11g
Fat
42g
Carbs
Serving Suggestions
Elevate this citrusy creation with a glass of chilled Prosecco or a crisp Pinot Grigio to complement the zesty notes. Serve alongside a dollop of vanilla bean whipped cream and fresh mint leaves for a brunch-ready touch. For dessert, present the loaf on a rustic wooden board with a scattering of fresh blueberries and a dusting of powdered sugar.
Recipe card
Lemon Blueberry Loaf
A moist, buttery loaf bursting with fresh blueberries and zesty lemon flavor. Topped with a sweet lemon glaze, this is perfect for brunch or a light dessert. Best served the day it is made, but keeps well for 2-3 days.
Prep
20 min
Cook
50 min
Total
70 min
Servings
8 slices
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/ tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 1/2 cup powdered sugar (for glaze)
- 1-2 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and dust with flour. This ensures the loaf releases easily after baking.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until pale and fluffy, about 3 minutes. This process creates air pockets for a lighter texture.
- Add eggs one at a time, beating well after each. Scrape down the bowl to ensure everything is evenly incorporated.
- Mix in milk, lemon juice, zest. The acid in the lemon juice reacts with the baking powder to the loaf a nice lift.
- Gently fold in dry ingredients until just combined, then carefully fold in blueberries. Overmixing will squish the berries and make the loaf tough.
- Bake for 50-55 minutes until a toothpick comes out clean. Let cool in pan for 10 minutes before removing to a wire rack.
- Mix powdered sugar and milk for glaze. Drizzle over the cooled loaf.
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