You’ve picked a classic! Lemon Blueberry Loaf is moist, tender, and bursting with citrusy brightness and juicy blueberries. It’s like sunshine baked into a loaf—perfect for breakfast, brunch, or afternoon tea.
Here’s a detailed, long recipe with baking tips and variations so your loaf turns out bakery-quality.
Lemon Blueberry Loaf Recipe
This loaf is inspired by the classic quick bread style—like banana bread, but lighter and fresher thanks to lemon and berries. It’s often drizzled with a lemon glaze for an extra sweet-tart finish.
Ingredients (1 standard loaf, 8–10 slices)
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest (from 2 medium lemons)
- 3 tablespoons fresh lemon juice
- ½ cup sour cream OR plain Greek yogurt (adds moisture)
- ½ cup milk
- 1 ½ cups fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)
For the Lemon Glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for extra zing)
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper (overhanging edges for easy removal).
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Set aside.
Step 3: Cream Butter & Sugar
- In a large bowl, beat softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
Step 4: Add Eggs & Flavor
- Beat in eggs one at a time, mixing well after each.
- Add vanilla, lemon zest, and lemon juice. Mix until combined.
Step 5: Add Sour Cream & Dry Mix
- Mix in sour cream (or Greek yogurt) until creamy.
- Alternate adding dry ingredients and milk, beginning and ending with the dry mix. Mix gently until just combined—don’t overmix.
Step 6: Fold in Blueberries
- Toss blueberries in 1 tablespoon flour (prevents sinking).
- Gently fold them into the batter with a spatula.
Step 7: Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- If the loaf browns too quickly, tent with foil after 40 minutes.
Step 8: Cool & Glaze
- Cool loaf in pan for 10 minutes, then lift out with parchment and transfer to a wire rack.
- Once cooled, whisk glaze ingredients together and drizzle over the top.
Serving Suggestions
- Serve slices slightly warm with butter or cream cheese.
- Pair with tea, iced coffee, or a latte for a bakery-style treat.
- For brunch, serve alongside fruit salad and scrambled eggs.
Recipe Tips & Variations
- Frozen Blueberries: Use frozen blueberries without thawing—just toss in flour first.
- Extra Moist Loaf: Swap half the butter with vegetable oil for a softer crumb.
- Glaze Alternatives: Try a lemon cream cheese glaze for a richer topping.
- Berry Variations: Swap blueberries with raspberries, blackberries, or a mix.
- Mini Loaves: Divide batter into mini loaf pans (bake 25–30 minutes).
- Muffins: Turn into 12 muffins—bake 18–22 minutes.
Storage & Make-Ahead
- Room Temp: Store covered for up to 3 days.
- Refrigerator: Keeps well up to 1 week.
- Freezer: Wrap tightly (unglazed) and freeze for up to 2 months. Thaw overnight in the fridge before glazing.
This Lemon Blueberry Loaf is bright, soft, and bakery-worthy. The lemon cuts through the sweetness, while the blueberries burst with flavor in every bite.
Enjoy.