Lemon Blueberry Loaf Recipe

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Whether you’re craving a sunny breakfast treat or a sweet afternoon pick-me-up, this Lemon Blueberry Loaf brings together the zing of fresh lemon and the burst of juicy blueberries in a tender, buttery cake. It’s simple enough for a weekday bake, yet special enough to share with loved ones over tea or coffee. Let’s walk through how to make this delightful loaf from scratch.

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📝 Ingredients (Makes 1 Loaf)

For the Loaf
All-purpose flour 1 ½ cups
Baking powder 1 tsp
Baking soda ½ tsp
Salt ¼ tsp
Granulated sugar 1 cup
Unsalted butter, melted (or vegetable oil) ½ cup
Eggs 2 large
Lemon zest ~2 tbsp
Lemon juice 2–3 tbsp
Plain yogurt (or sour cream) ½ cup
Vanilla extract 1 tsp
Blueberries (fresh or frozen, unthawed) 1 cup
Optional Lemon Glaze
Powdered sugar 1 cup
Fresh lemon juice 1–2 tbsp
Lemon zest (optional) ½ tsp

👩‍🍳 Step-by-Step Instructions

1. Preheat & Prep

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  • Set your oven to 350°F (175°C).
  • Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhangs for easy lifting.

2. Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Make the Batter

  • In a large bowl, whisk melted butter (or oil), sugar, eggs, lemon zest and juice, yogurt, and vanilla until smooth.
  • Fold in the dry ingredients gently—just until combined.
  • Toss blueberries in a tablespoon of flour (if frozen) to prevent sinking, then fold them in carefully.

4. Bake

  • Pour batter into the pan and smooth the top.
  • Bake for 50–60 minutes, until a toothpick comes out clean (a few crumbs are fine).
  • If browning too quickly, tent with foil halfway through.

5. Cool & Glaze

  • Let the loaf cool in the pan for 10 minutes.
  • Lift out using parchment and transfer to a wire rack.
  • For glaze: whisk powdered sugar, lemon juice, and zest. Drizzle over cooled loaf.

6. Serve & Store

  • Slice and enjoy with coffee, tea, or milk.
  • Store in an airtight container at room temp for 3 days or refrigerate for up to a week.

🌟 Tips for a Perfect Loaf

  • Go Fresh: Fresh lemon juice and zest brighten the flavor beautifully.
  • No Blueberry Bleed: Toss berries in flour before folding to keep the batter streak-free.
  • Add Texture: For a crumb topping, mix ¼ cup flour, 2 tbsp sugar, and 1 tbsp cold butter.
  • Freeze for Later: Wrap slices individually and freeze for up to 3 months.

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