Go Back

Blueberry and Lemon Loaf Recipe

This Blueberry and Lemon Loaf Recipe is a moist, soft quick bread bursting with juicy blueberries and bright citrus flavour. Finished with a sweet lemon glaze, this bakery-style loaf is perfect for breakfast, brunch, dessert, or an afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 280 kcal

Ingredients
  

For the Blueberry Lemon Loaf

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 lemons
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted (or vegetable oil)
  • ½ cup Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • ¼ cup milk
  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon flour for coating blueberries

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest optional

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

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

Step 3: Prepare the Blueberries

  • Place the blueberries in a small bowl and toss them with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf.

Step 4: Combine the Wet Ingredients

  • In a large mixing bowl, rub the lemon zest into the sugar to release the citrus aroma. Add the eggs and whisk until smooth.
  • Mix in the melted butter (or oil), Greek yogurt, lemon juice, and milk until well combined.

Step 5: Combine Wet and Dry Mixtures

  • Gradually add the dry ingredients into the wet mixture. Gently fold the batter with a spatula until just combined. Avoid overmixing.

Step 6: Fold in Blueberries

  • Carefully fold the coated blueberries into the batter, distributing them evenly.

Step 7: Transfer and 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.

Step 8: Cool the Loaf

  • Allow the loaf to cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.

Step 9: Make the Lemon Glaze

  • In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust thickness by adding more lemon juice or powdered sugar if needed.

Step 10: Glaze and Serve

  • Drizzle the lemon glaze over the cooled loaf. Let it set for about 10 minutes before slicing and serving.

Notes

  • Baking Tips
  • Tossing blueberries in flour helps prevent them from sinking during baking.
  • If the loaf begins browning too quickly, loosely cover it with foil during the last 15 minutes of baking.
  • Frozen blueberries can be used without thawing.
  • Storage
  • Store the loaf in an airtight container at room temperature for 2–3 days.
  • Refrigerate for up to 1 week for longer freshness.
  • Freeze slices wrapped individually for up to 3 months.
  • Variations
  • Add 1 tablespoon poppy seeds for a lemon poppy seed twist.
  • Replace blueberries with raspberries or blackberries.
  • Sprinkle streusel topping before baking for a bakery-style crumb topping.