Here’s a bright, moist, and flavorful Lemon Blueberry Loaf — perfect for breakfast, brunch, or an afternoon treat. The lemon adds freshness, the blueberries burst with sweetness, and a simple glaze takes it over the top.
🍋 Lemon Blueberry Loaf
🕒 Total Time: ~1 hour 10 minutes
Yields: 1 loaf (8–10 slices)
🧾 Ingredients:
For the Loaf:
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 tablespoons lemon juice (fresh)
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1 tablespoon lemon zest (from 1 lemon)
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½ cup milk (or buttermilk for tang)
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1 cup fresh or frozen blueberries
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1 tablespoon flour (to coat berries, prevents sinking)
For the Lemon Glaze (optional but amazing):
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½ cup powdered sugar
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1–2 tablespoons lemon juice, freshly squeezed
🔪 Instructions:
1. Preheat & Prep Pan
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Preheat oven to 350°F (175°C).
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Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar
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In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes).
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Beat in the eggs, one at a time.
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Add vanilla, lemon zest, and lemon juice. Mix well.
4. Combine
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Alternate adding dry ingredients and milk, mixing just until combined.
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Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
5. Bake
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Tip: If the top browns too quickly, loosely cover with foil halfway through baking.
6. Cool
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Glaze (Optional)
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Mix powdered sugar and lemon juice until smooth and pourable.
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Drizzle over the cooled loaf. Let set before slicing.
🧊 Storage:
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Keeps at room temp for 2–3 days in an airtight container.
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Refrigerate for up to 5 days.
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Freezes beautifully (glaze after thawing for best texture).
🍽️ Variations:
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Add poppy seeds for a lemon-blueberry-poppyseed twist.
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Swap in Greek yogurt or sour cream for richer texture.
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Use orange zest and juice for an orange-blueberry loaf.