The Ultimate Moist Lemon Blueberry Loaf: A Zesty & Sweet Treat
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 3 hours 20 minutes
Key Takeaways
- Incredibly Moist & Tender: This recipe uses Greek yogurt and a careful mixing method to guarantee a super moist crumb that melts in your mouth.
- Bright & Zesty Flavor: Packed with fresh lemon zest and juice, every bite offers a vibrant, tangy flavor perfectly balanced by sweet, juicy blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade loaf is simple enough for even novice bakers to master.
- Perfect for Make-Ahead & Freezing: This loaf stores beautifully and is freezer-friendly, making it an ideal treat to prepare in advance for breakfast or dessert.
- Versatile Serving Options: Delicious on its own with coffee or tea, or dressed up with a scoop of vanilla ice cream for a delightful dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with the best Lemon Blueberry Loaf you’ve ever tasted. This simple recipe creates a wonderfully moist, tender, and flavorful loaf cake bursting with juicy blueberries and a bright, zesty lemon flavor that shines through in every bite. The batter, enriched with Greek yogurt, produces an incredibly soft crumb, while the sweet and tangy lemon glaze on top adds the perfect finishing touch. It’s a truly irresistible homemade treat that tastes like it came straight from a high-end bakery.
Whether you’re looking for a delightful breakfast bread, a lovely afternoon snack to enjoy with a cup of tea, or a simple dessert for a family gathering, this Lemon Blueberry Loaf is the perfect choice. It’s a family-friendly dessert that is surprisingly easy to make from scratch. The combination of sweet and tart is perfectly balanced, making it a crowd-pleaser for any occasion. Plus, this recipe is designed to be foolproof, ensuring you get perfect results every single time.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this moist Lemon Blueberry Loaf. Here’s what you’ll need:
For the Loaf Cake:
- All-Purpose Flour: 2 cups (250g) provides the structure for the loaf.
- Baking Powder: 1 teaspoon gives the loaf its lift.
- Salt: 1/2 teaspoon balances the sweetness and enhances flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature for a tender crumb.
- Granulated Sugar: 1 cup (200g) for sweetness and moisture.
- Large Eggs: 2, at room temperature, to bind the ingredients.
- Fresh Lemon Zest: 2 tablespoons (from about 2 large lemons) for a powerful citrus aroma.
- Fresh Lemon Juice: 2 tablespoons for a tangy flavor in the cake.
- Plain Greek Yogurt or Sour Cream: 1/2 cup (120g), at room temperature, for ultimate moisture.
- Milk: 1/4 cup (60ml), at room temperature, to create the perfect batter consistency.
- Blueberries: 1 1/2 cups (225g), fresh or frozen.
- All-Purpose Flour (for tossing): 1 tablespoon, to prevent berries from sinking.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to ensure a smooth glaze.
- Fresh Lemon Juice: 2-3 tablespoons, to create a drizzling consistency.
Equipment Needed:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large and medium mixing bowls
- Electric mixer (handheld or stand) or a hand whisk
- Rubber spatula
- Zester or fine grater
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease your 9×5 inch loaf pan thoroughly with butter or non-stick spray. Then, line the pan with parchment paper, leaving an overhang on the two longer sides to act as handles for easy removal.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 2 cups (250g) of all-purpose flour, baking powder, and salt. Setting this mixture aside ensures the leavening agents are evenly distributed. For an extra light crumb, you can also sift these ingredients together.
- Step 3: Cream Butter and Sugar. In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed. Continue beating for about 3-4 minutes until the mixture is very light, pale, and fluffy. This step incorporates air, which is crucial for a tender loaf.
- Step 4: Add Eggs and Lemon. Next, add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Following this, beat in the fresh lemon zest until fragrant. Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
- Step 5: Alternate Wet & Dry Ingredients. In a small bowl, stir together the Greek yogurt, milk, and 2 tablespoons of lemon juice. Reduce the mixer speed to low. Add one-third of the dry ingredients, mixing until just combined. Pour in half of the yogurt-milk mixture, mixing again. Repeat this process, ending with the final third of the dry ingredients. Be careful not to overmix.
- Step 6: Fold in Blueberries. In a small bowl, gently toss the blueberries with the 1 tablespoon of reserved flour. This light coating helps prevent them from sinking. Carefully fold the floured blueberries into the batter using a rubber spatula until they are just evenly distributed.
- Step 7: Bake the Loaf. Pour the finished batter into your prepared loaf pan and smooth the top. Bake on the center rack for 50-60 minutes. The loaf is done when a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.
- Step 8: Cool Completely. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Use the parchment handles to lift it out and place it on a wire rack to cool completely, which takes about 2 hours. The loaf must not be warm when you add the glaze.
- Step 9: Prepare and Add the Glaze. While the loaf cools, whisk the sifted powdered sugar with 2 tablespoons of lemon juice until smooth. If it’s too thick, add more lemon juice, one teaspoon at a time. Once the loaf is completely cool, drizzle the glaze over the top. Let the glaze set for 30 minutes before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf
- Use Room Temperature Ingredients: For a smooth, well-emulsified batter, ensure your butter, eggs, Greek yogurt, and milk are all at room temperature. This prevents the batter from curdling and results in a more uniform, tender texture.
- Don’t Overmix the Batter: Once you begin combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops gluten, which can lead to a tough or dense loaf.
- Prevent Blueberries from Sinking: The simple trick of tossing blueberries in a tablespoon of flour works wonders. The flour absorbs excess moisture and helps the berries grip the batter, keeping them suspended throughout the loaf.
- Fresh Lemon is Best: For the brightest, most vibrant flavor, always use fresh lemon zest and juice. The zest contains essential oils that provide a much more powerful lemon aroma and taste than bottled juice alone.
Easy Variations You Can Try
- Add a Crumble Topping: Before baking, sprinkle a simple mixture of flour, sugar, butter, and a pinch of cinnamon on top for a delightful crunchy texture.
- Swap the Berries: This recipe works beautifully with other berries like raspberries, blackberries, or chopped strawberries.
- Incorporate Poppy Seeds: For a classic combination, add 1-2 tablespoons of poppy seeds to the dry ingredients for extra flavor and a light crunch.
- Gluten-Free Lemon Blueberry Loaf: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but it will still be delicious.
How to Serve & Store Your Lemon Blueberry Loaf
This Lemon Blueberry Loaf is delicious served on its own with a cup of tea or coffee. For an extra treat, serve a slice slightly warmed with a dollop of whipped cream or a small scoop of vanilla bean ice cream. To store, keep the loaf in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to one week; however, the texture is best at room temperature. For freezing, wrap the unglazed loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature before glazing and serving. If you enjoyed this recipe, you might also love our classic moist banana bread.
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Do not thaw them before use, as they will release too much juice and stain the batter. Toss the frozen berries in the tablespoon of flour just as you would with fresh ones and fold them into the batter at the very end. You may need to add 5-7 minutes to the total baking time.
Can I freeze this Lemon Blueberry Loaf?
Yes, absolutely. For best results, freeze the loaf without the glaze. Wrap the completely cooled loaf in a double layer of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw it at room temperature, then add the fresh glaze before serving.
Can I reduce the sugar in this recipe?
You can reduce the sugar by about 1/4 cup (50g), but it’s not recommended to reduce it further. Sugar provides more than just sweetness; it contributes to the loaf’s moist, tender texture and helps with browning. Reducing it too much will result in a drier, less flavorful cake.
Why did my blueberries sink to the bottom?
This commonly happens if the berries aren’t lightly coated in flour before being added to the batter. The flour coating helps them “grip” the batter and stay suspended. Also, ensure your batter isn’t too thin, as a thicker batter helps hold the berries in place.
