The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7–9 minutes | Prep time: 20 minutes | Total time: 1 hour 40 minutes
Key Takeaways
- Perfect Texture & Flavor: This recipe creates an incredibly moist, tender crumb bursting with bright, zesty lemon flavor and sweet blueberries in every single bite.
- Beginner-Friendly Method: With clear, step-by-step instructions, this is a simple recipe that even baking novices can master for bakery-quality results at home.
- Make-Ahead & Freezer-Friendly: This loaf stores beautifully and is perfect for freezing, making it a convenient dessert or breakfast treat to have on hand.
- Versatile Serving Options: Delicious on its own with a cup of coffee, or served as a decadent dessert with a scoop of vanilla ice cream.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with your new favorite go-to bake! This homemade Lemon Blueberry Loaf is the perfect balance of sweet and tangy, with a wonderfully soft and moist crumb that melts in your mouth. Each slice is packed with juicy blueberries and infused with a bright, zesty lemon flavor from fresh zest and juice. Topped with a simple yet elegant lemon glaze, this loaf cake looks as incredible as it tastes. It’s an easy dessert that feels special enough for guests but is simple enough for a weekend baking project with the family.
What makes this recipe truly special is its reliable, from-scratch method that guarantees a perfect texture every time. We’ll walk you through crucial steps like using room temperature ingredients for a smooth batter and a simple trick to prevent your blueberries from sinking. Whether you enjoy a slice for breakfast, as an afternoon snack with tea, or as a light dessert, this versatile Lemon Blueberry Loaf is sure to become a cherished family-friendly dessert in your baking rotation.
Ingredients You’ll Need
Using high-quality, fresh ingredients is the key to achieving the most flavorful and moist Lemon Blueberry Loaf. For best results, we recommend using a kitchen scale for accurate measurements.
For the Loaf Cake:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for coating the blueberries.
- Baking Powder: 1 1/2 teaspoons. This gives the loaf its beautiful rise.
- Salt: 1/2 teaspoon to balance the sweetness.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature.
- Granulated Sugar: 1 cup (200g).
- Large Eggs: 2, at room temperature.
- Fresh Lemon Zest: 1 tablespoon (from about 2 medium lemons).
- Fresh Lemon Juice: 2 tablespoons (30ml).
- Milk or Buttermilk: 1/2 cup (120ml), at room temperature for a tender crumb.
- Vanilla Extract: 1 teaspoon.
- Blueberries: 1 cup (150g), fresh or frozen.
For the Zesty Lemon Glaze:
- Powdered Sugar: 1 cup (120g), also known as confectioners’ sugar.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml).
Step-by-Step Instructions
Follow these simple steps to bake the perfect loaf cake from scratch. The key is not to overmix the batter for the most tender results!
- Preparation: First, preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Set aside.
- Coat the Blueberries: In a small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. This crucial step helps prevent them from sinking to the bottom of your loaf.
- Cream Butter, Sugar & Zest: In a large bowl using an electric stand mixer or hand mixer, beat the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes until light, pale, and fluffy. Beat in the fresh lemon zest until fragrant.
- Add Eggs & Wet Ingredients: Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and 2 tablespoons of fresh lemon juice.
- Combine Wet & Dry: With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts (Flour, Milk, Flour, Milk, Flour). Mix only until just combined—do not overmix!
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter with a rubber spatula.
- Bake the Loaf: Pour the batter into the prepared pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. If the top browns too quickly, tent it loosely with foil.
- Cool Completely: Let the loaf cool in the pan on a wire rack for 20 minutes before lifting it out to cool completely on the rack. The cake must be 100% cool before glazing.
- Make and Apply Glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice or sugar to reach a thick but pourable consistency. Drizzle over the cooled loaf and let it set for 20 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Loaf
- Room Temperature is Key: Using room temperature butter, eggs, and milk helps the ingredients emulsify, creating a smooth batter and a light, airy crumb. Cold ingredients can cause the batter to curdle.
- Don’t Overmix: Mix the flour mixture until *just* combined. Overmixing develops gluten, which can make your loaf tough and dense instead of soft and tender.
- Fresh is Best: Always use fresh lemon juice and zest for the brightest, most vibrant flavor. Bottled juice simply can’t compare.
- Accurate Doneness Test: Ovens vary, so start checking your cake at the 50-minute mark. You’re looking for a few moist crumbs on the tester, not wet batter. A completely clean skewer might mean the cake is slightly overbaked.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or blackberries.
- Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture. For a bakery-style finish, add a simple streusel topping before baking.
- Orange Cranberry Loaf: Substitute the lemon zest and juice with orange zest and juice, and use dried cranberries instead of blueberries for a festive twist.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Loaf
This loaf is delightful served as is, but you can elevate it by warming a slice and serving it with a dollop of whipped cream or a small scoop of vanilla bean ice cream for a truly decadent dessert. To store your Lemon Blueberry Loaf, keep it in an airtight container at room temperature for up to 4 days. If your kitchen is warm, refrigerating it will extend its life to a week. For longer-term storage, this loaf freezes exceptionally well. Wrap the entire loaf or individual slices in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature before enjoying.
If you enjoyed this recipe, try our reader-favorite Moist Banana Bread next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Lemon Blueberry Loaf ahead of time?
Absolutely! This loaf is a great make-ahead option. You can bake it 1-2 days in advance and store it in an airtight container at room temperature. For best results, wait to add the glaze until just before serving.
Can I freeze this recipe?
Yes, this loaf freezes beautifully. You can freeze it whole or in individual slices, either glazed or unglazed. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and it will keep for up to 3 months. Thaw at room temperature before serving.
Can I reduce the amount of sugar?
While you can, remember that sugar provides both sweetness and moisture. We don’t recommend reducing it by more than 1/4 cup (50g), as doing so will alter the final texture and flavor balance of the loaf.
Why did my blueberries sink to the bottom?
This common issue is easily solved! Tossing the blueberries in a tablespoon of flour before folding them into the batter is the key. This light coating helps suspend them within the batter as it bakes, ensuring they are evenly distributed.
