Lemon Blueberry Loaf

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Bright, zesty lemon and bursts of sweet, juicy blueberries come together in this incredibly moist and flavorful Lemon Blueberry Loaf. Whether you’re serving it for brunch, as an afternoon treat, or simply enjoying a slice with your morning coffee, this loaf is the kind of bake that brings comfort and cheer in every bite. The golden crumb is tender and buttery, dotted generously with plump berries, and finished with a glossy lemon glaze that adds the perfect citrusy kick.

This loaf is as beautiful as it is delicious—easy to make, yet impressive enough for guests. The aroma of fresh lemon zest and vanilla fills your kitchen while it bakes, making it nearly impossible to wait for it to cool. Whether you’re craving something refreshing for spring or just love classic flavor combos, this Lemon Blueberry Loaf is a must-bake.

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Ingredients for this Lemon Blueberry Loaf

For the loaf:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ½ cup plain Greek yogurt (or sour cream)
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• 1 tbsp flour (to coat blueberries)

For the lemon glaze:

• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy—about 2-3 minutes using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition.

Step 3: Add Flavor and Dairy

Stir in the lemon zest, lemon juice, and vanilla extract. Then add the Greek yogurt and mix until everything is smooth and fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix, as this could toughen the loaf.

Step 5: Fold in Blueberries

Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom). Gently fold the coated blueberries into the batter using a spatula, taking care not to crush them.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil during the last 10-15 minutes of baking.

Step 7: Cool and Glaze

Allow the loaf to cool in the pan for about 10 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar and lemon juice to create a glaze, then drizzle it over the top. Garnish with a few fresh blueberries or extra lemon zest for a lovely finish.

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Storage Instructions

To keep your Lemon Blueberry Loaf fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to 1 week—just make sure it’s wrapped well to prevent drying out.

For freezing, wrap the loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe zip-top bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature. You can glaze it before freezing or wait until after it’s thawed to add fresh glaze.

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Estimated Nutrition

Per slice (based on 10 servings):

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 140mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 21g
• Protein: 4g

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Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh?

Yes! Just don’t thaw them—add them straight from the freezer after tossing with flour to prevent bleeding and sinking.

2. What can I use instead of Greek yogurt?

Sour cream or plain regular yogurt works well as a substitute. Both give that same creamy texture and tangy flavor.

3. How do I make this loaf more lemony?

Add an extra tablespoon of lemon zest or a splash of lemon extract to intensify the citrus flavor.

4. Can I skip the glaze?

Definitely. The loaf is delicious on its own, but the glaze adds a lovely bright finish.

5. My loaf turned out too dense. What went wrong?

Overmixing the batter or using too much flour can make it dense. Be sure to measure your flour correctly and mix gently.

6. How do I prevent the blueberries from sinking?

Coat the blueberries in a bit of flour before folding them into the batter—this helps them stay evenly distributed.

7. Can I make this loaf gluten-free?

Yes, use a good 1:1 gluten-free flour blend. Make sure your baking powder and other ingredients are gluten-free too.

8. Is this loaf good for breakfast?

Absolutely! It’s perfect with coffee or tea and makes a sweet, satisfying start to your morning.

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