Bright, moist, and bursting with fresh flavor, lemon blueberry loaf is the perfect balance of sweet and citrusy. The juicy blueberries melt into the soft crumb while the lemon adds a refreshing zing that keeps every bite light and vibrant. Whether served for breakfast, brunch, or an afternoon treat with coffee or tea, this loaf feels both comforting and refreshing at the same time.
Classic Lemon Blueberry Loaf
This version delivers a tender, buttery loaf packed with blueberries and infused with fresh lemon in both the batter and glaze for extra brightness.
Ingredients
For the loaf:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ½ cup milk
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (for coating blueberries)
For the lemon glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
1. Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla.
4. Combine Wet and Dry
Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with dry ingredients. Mix until just combined—do not overmix.
5. Fold in Blueberries
Toss blueberries with 1 tbsp flour, then gently fold them into the batter to prevent sinking.
6. Bake
Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze
Let the loaf cool completely before mixing powdered sugar with lemon juice and drizzling over the top.
Why This Recipe Works
The combination of butter, milk, and eggs creates a soft, rich crumb that stays moist for days. Coating the blueberries in flour helps keep them evenly distributed throughout the loaf instead of sinking to the bottom. Fresh lemon juice and zest brighten the flavor profile, balancing the sweetness of the batter and enhancing the natural tartness of the berries.
Tips for the Best Lemon Blueberry Loaf
- Use fresh lemons for the brightest, most aromatic flavor
- Don’t overmix the batter to keep the loaf tender
- If using frozen blueberries, add them straight from the freezer
- Let the loaf cool fully before glazing to prevent it from melting
- For extra lemon flavor, add a bit more zest to the glaze
- Store tightly wrapped to maintain moisture for up to 3 days
Explore our selection of loaf pans to ensure even baking and a perfect golden crust, helping you achieve bakery-quality lemon blueberry loaf with a soft, tender crumb every time.
