Lemon Blueberry Loaf

There’s something truly special about the combination of tart lemon and sweet, juicy blueberries. This Lemon Blueberry Loaf is the perfect harmony of these two vibrant flavors, baked into a moist, tender crumb that’s finished with a tangy lemon glaze. It’s more than just a quick bread; it’s a slice of pure, sunny delight, perfect for breakfast, an afternoon snack, or a light dessert.

This recipe is designed for bakers of all levels. By creaming the butter and sugar and alternating the dry and wet ingredients, we ensure a perfectly risen, incredibly soft loaf without any tunneling. The key is using fresh lemons for their zest and juice—it makes all the difference! Read on to create this classic, crowd-pleasing treat.

Yields: 1 standard loaf (8-10 slices)
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Cooling Time: 2 hours (highly recommended)
Total Time: Approx. 3 hours 30 minutes (including cooling)

Skill Level: Beginner to Intermediate
Intensity: Medium (requires careful mixing to avoid overworking the batter and prevent blueberries from sinking)

Ingredients

For the Lemon Blueberry Loaf:

• 1 ½ cups (190g) all-purpose flour, plus 1 tablespoon for tossing blueberries

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup (115g) unsalted butter, softened to room temperature

• ¾ cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 2 tablespoons fresh lemon zest (from about 2 large lemons)

• ½ cup (120ml) whole milk, at room temperature

• ¼ cup (60ml) fresh lemon juice

• 1 ½ cups (210g) fresh blueberries (frozen can be used, do not thaw)

For the Lemon Glaze:

• 1 cup (120g) confectioners’ sugar, sifted

• 2-3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional, for extra zing)

Instructions

Step 1: Prepare and Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line it with parchment paper, leaving an overhang on the two long sides for easy removal later.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt. Set aside.

Step 3: Coat the Blueberries

In a separate small bowl, toss the fresh blueberries with the remaining 1 tablespoon of flour until lightly coated. This crucial step helps prevent them from sinking to the bottom of the loaf during baking. Set aside.

Step 4: Cream Butter and Sugar

In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

Step 5: Add Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and fresh lemon zest. The zest is where the powerful lemon oil resides, so don’t skip it!

Step 6: Combine Wet and Dry Mixtures

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk and lemon juice in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; a few streaks of flour are okay.

Step 7: Fold in Blueberries

Using a rubber spatula, gently fold the flour-coated blueberries into the batter until they are evenly distributed.

Step 8: Bake

Pour the batter into the prepared loaf pan and spread it evenly into the corners. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.

Step 9: Cool Completely

Allow the loaf to cool in the pan on a wire rack for 20 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and place it directly on the wire rack to cool completely. This can take 1-2 hours. This step is vital! Glazing a warm loaf will cause the glaze to melt and absorb.

Step 10: Make the Glaze and Serve

Once the loaf is completely cool, whisk the sifted confectioners’ sugar with 2 tablespoons of lemon juice. Add the third tablespoon if you prefer a thinner, tangier glaze. Stir in the optional extra zest. Drizzle the glaze over the cooled loaf. Allow the glaze to set for 10-15 minutes before slicing and serving.

Notes & Tips

• Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter that bakes evenly. Cold ingredients can cause the batter to curdle.

• Frozen Blueberries: You can use frozen blueberries without thawing them. Toss them directly in the flour while still frozen to prevent them from bleeding too much color into the batter.

• Avoid Overmixing: Mix the batter until the ingredients are just combined. Overmixing develops gluten, leading to a tough, dense loaf.

• Testing for Doneness: Oven temperatures vary. Start checking at the 50-minute mark. The loaf is done when it’s golden brown and a toothpick comes out clean.

• Storage: Store the glazed loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen (without glaze) for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Nutrition Information (Per serving, based on 10 slices)

• Calories: ~320 kcal

• Total Fat: 11g

• Saturated Fat: 7g

• Cholesterol: 65mg

• Sodium: 180mg

• Total Carbohydrates: 53g

• Dietary Fiber: 1g

• Sugars: 35g

• Protein: 4g

Please note: These nutritional values are estimates and may vary based on specific ingredients and portion sizes.