Lemon Blueberry Loaf – Bright, Moist & Refreshing
Introduction
This Lemon Blueberry Loaf is a bakery‑style quick bread that’s bursting with juicy blueberries and fresh lemon zest. Moist, tender, and finished with a tangy lemon glaze, it’s the perfect balance of sweet and citrusy. Ideal for breakfast, brunch, or afternoon tea, this loaf is as beautiful as it is delicious.
Why You’ll Love This Recipe
Fresh flavor: Lemon zest and juice brighten every bite.
Juicy blueberries: Sweet pops of fruit throughout the loaf.
Simple ingredients: Pantry staples with a touch of citrus.
Versatile treat: Works as breakfast, snack, or dessert.
Ingredients
For the Loaf
1½ cups + 1 tbsp all‑purpose flour
2 tsp baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
½ tsp salt
½ tsp vanilla extract
½ cup vegetable oil
2 tsp lemon zest
1½ cups fresh or frozen blueberries
For the Lemon Glaze/Syrup
2–3 tbsp lemon juice
1 cup sifted confectioner’s sugar
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease sides and bottom of a loaf pan.
Step 2: Dry Mix
Sift together flour, baking powder, and salt.
Step 3: Wet Mix
In a large bowl, whisk eggs, sugar, yogurt (or sour cream), vanilla, oil, and lemon zest until smooth.
Step 4: Combine
Gradually add dry ingredients to wet mixture, stirring gently until just combined.
Step 5: Add Blueberries
Toss blueberries with 1 tbsp flour to prevent sinking. Fold gently into batter.
Step 6: Bake
Pour batter into prepared pan. Bake 50–55 minutes, or until toothpick inserted comes out clean.
Step 7: Cool
Let loaf cool in pan for 10 minutes, then transfer to wire rack.
Step 8: Glaze
In a small saucepan over low heat, dissolve powdered sugar in lemon juice. Simmer 3 minutes.
Poke holes in loaf with toothpick, then brush glaze over top and sides. Let set 15 minutes before serving.
Tips & Tricks
Frozen blueberries: Use straight from freezer; don’t thaw.
Extra lemony: Add more zest to batter or glaze.
Moist texture: Yogurt or sour cream keeps loaf tender.
Storage: Wrap tightly; keeps 3 days at room temp or freeze up to 2 months.
Variations
Lemon Raspberry Loaf: Swap blueberries for raspberries.
Glazed Lemon Poppyseed: Add 2 tbsp poppyseeds to batter.
Coconut Lemon Loaf: Stir in ½ cup shredded coconut.
Double Glaze: Brush syrup while warm, then drizzle extra glaze once cooled.
Serving Ideas
Slice thick and serve with tea or coffee.
Add whipped cream or vanilla ice cream for dessert.
Garnish with fresh blueberries and lemon slices for presentation.
Perfect addition to brunch spreads.
FAQs
Q: Can I use Greek yogurt?
Yes, it adds extra richness and tang.
Q: Can I skip the glaze?
Yes, but the lemon syrup enhances flavor and keeps loaf moist.
Q: Can I make muffins instead?
Absolutely—adjust bake time to 20–25 minutes.
Recipe Details
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Total Time: ~1 hour 10 minutes
Servings: 8–10 slices
Calories: ~280 per slice
Final Thoughts
This Lemon Blueberry Loaf is moist, tangy, and bursting with berries—a cheerful bake that’s perfect for spring mornings or cozy afternoons.