Lemon Blueberry Loaf Recipe

lemon blueberry loaf recipe

(Light, soft, and almost weightless.)

Bright, zesty, and bursting with berries—a cheerful slice for any time of day.

INGREDIENTS.

For the Loaf

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest (about 2 lemons)
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice.

How to Make It.

  1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Mix Sugar and Zest: In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant.
  3. Wet Ingredients: Whisk in the melted butter, eggs, sour cream, and lemon juice until smooth.
  4. Dry Ingredients: Gently stir in the flour, baking powder, and salt until just combined.
  5. Fold in Berries: Toss the blueberries in a teaspoon of flour, then gently fold them into the batter.
  6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
  7. Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
  8. Glaze: Whisk the powdered sugar and lemon juice together. Drizzle over the loaf once it has cooled slightly.

Tips.

  • Zest First: Rubbing the zest into the sugar releases the oils and makes the lemon flavor much more intense.
  • Frozen Berries: If using frozen blueberries, do not thaw them before adding to the batter to prevent the color from bleeding.
  • Don’t Overmix: Like all loaf cakes, overmixing will lead to a tough, dense texture.

Why Make This?

A lemon blueberry loaf cake is the ultimate “slow” bake. It’s unfussy, easy to slice, and keeps well for days. The combination of tart lemon and sweet blueberries is a classic that brings a bit of sunshine into the kitchen, no matter the weather.

SERVING SUGGESTIONS.

Serve a thick slice with a smear of softened butter.

Pair with a cup of Earl Grey tea or a cold glass of milk.

Toast a slice the next day for a warm, crispy breakfast treat.

Perfect for packing in a picnic basket or a lunchbox.

More Baking Recipes.

Almond biscuit recipe: crunchy almond cookies

Almond Cookies.

olive oil lemon rosemary cake

Olive Oil Cake.

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