Moist Lemon Blueberry Loaf (Easy Recipe)

Biscotta

The Ultimate Moist Lemon Blueberry Loaf (With a Zesty Glaze!)

Estimated reading time: 7-9 minutes  |  Prep time: 20 minutes  |  Total time: 1 hour 20 minutes (plus cooling)

Key Takeaways

Table of Contents

Why You’ll Love This Lemon Blueberry Loaf Recipe

There are few things more delightful than a slice of homemade Lemon Blueberry Loaf, still slightly warm from the oven, with a crackly, sweet lemon glaze dripping down the sides. This recipe is the culmination of countless tests to achieve the perfect balance: a supremely moist and tender crumb, a bright and zesty lemon flavor that shines through, and juicy blueberries bursting in every single bite. It’s a simple, no-fuss dessert that delivers impressive, bakery-level results every time.

What makes this particular recipe so special is the attention to detail. We use room temperature ingredients to create a smooth, emulsified batter, which is the secret to its wonderfully soft texture. The buttermilk adds a subtle tang and incredible moisture, while a double dose of lemon—both zest in the batter and juice in the glaze—ensures a vibrant citrus flavor. Tossing the blueberries in flour is a simple but crucial trick that prevents them from sinking, guaranteeing an even distribution of fruit throughout the loaf. Whether you’re baking for a special brunch, a family get-together, or just a quiet afternoon treat, this easy dessert is sure to become a new favorite in your baking rotation.

Ingredients You’ll Need

Using high-quality, room temperature ingredients is the key to achieving the perfect texture and flavor for this lemon blueberry loaf. Here is everything you’ll need:

For the Lemon Blueberry Loaf

For the Simple Lemon Glaze

Step-by-Step Instructions

  1. Step 1: Preparation. First, preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the longer sides to use as handles for easy removal later.
  2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 1/2 cups (180g) of all-purpose flour, baking powder, and salt. Whisking ensures the leavening agents are evenly distributed, which is critical for an even rise. Set this bowl aside.
  3. Step 3: Cream Butter, Sugar, and Flavorings. In a large mixing bowl, use an electric hand mixer or a stand mixer with the paddle attachment to beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very light, pale, and fluffy. This step is vital for a tender cake. Scrape down the sides of the bowl, then beat in the fresh lemon zest and vanilla extract until combined.
  4. Step 4: Add Eggs. Add the room-temperature eggs one at a time, beating well after each addition until it is fully incorporated into the batter. Scrape down the sides of the bowl again to ensure everything is evenly mixed.
  5. Step 5: Alternate Wet and Dry Ingredients. Reduce the mixer speed to low. Add one-third of the dry ingredient mixture to the batter, mixing until just combined. Pour in half of the milk (or buttermilk) and the 2 tablespoons of lemon juice, mixing gently. Repeat by adding another third of the flour, the remaining milk, and finally the last of the flour. Mix only until the last streaks of flour disappear. Do not overmix!
  6. Step 6: Fold in the Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the cake. Carefully fold the flour-coated blueberries into the batter with a rubber spatula until they are evenly distributed.
  7. Step 7: Bake the Loaf. Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake on the center rack of the preheated oven for 50-60 minutes. The loaf is done when a wooden skewer inserted into the center comes out with a few moist crumbs attached, but no wet batter.
  8. Step 8: Cool the Loaf Cake. Remove the loaf from the oven and let it cool in the pan on a wire rack for about 20 minutes. Then, use the parchment paper handles to lift the loaf out of the pan and place it directly on the wire rack to cool completely to room temperature, which typically takes about 2 hours.
  9. Step 9: Prepare the Lemon Glaze. While the loaf is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice until smooth and thick but pourable. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
  10. Step 10: Glaze and Serve. Ensure the lemon blueberry loaf is completely cool before glazing. Drizzling glaze onto a warm cake will cause it to melt and turn translucent. Drizzle the finished glaze over the top, allowing it to drip attractively down the sides. Let the glaze set for 20-30 minutes before slicing and serving this delicious homemade treat.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Loaf

Easy Variations You Can Try

How to Serve & Store Your Lemon Blueberry Loaf

This loaf cake is absolutely delicious served on its own, perhaps with a hot cup of coffee or tea. For an even more decadent dessert, serve a slice slightly warmed with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream. The combination of warm cake and cool cream is divine.

Storage: To store your lemon blueberry loaf, keep it in an airtight container at room temperature. It will stay fresh and moist for up to 4 days. While you can refrigerate it to extend its life for up to a week, this can dry out the cake. If you do refrigerate, be sure to bring it to room temperature before serving for the best flavor and texture.

Freezing: This loaf freezes exceptionally well! For best results, freeze the loaf *without* the glaze. Once completely cool, wrap the loaf tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and then let it come to room temperature on the counter before adding a fresh lemon glaze.

If you loved this recipe, you should try our famous moist banana bread next!

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work wonderfully in this recipe. Do not thaw them before using them, as this will cause them to release their juices and stain the batter. Toss the frozen berries directly in the tablespoon of flour and gently fold them in. You might need to add 3-5 minutes to the total baking time.

Why did my blueberries sink to the bottom of the cake?
This is a common issue that is easily prevented! The most likely reason is that the blueberries were not coated in flour before being added to the batter. The flour coating helps them grip the batter and stay suspended. A secondary reason could be that your batter was too thin, which can happen if ingredients weren’t at room temperature.

Can I freeze this Lemon Blueberry Loaf?
Absolutely! This loaf is perfect for freezing. Let the cake cool completely, then wrap it securely in two layers of plastic wrap and a final layer of aluminum foil. Freeze it *without* the glaze for up to 3 months. Thaw overnight in the fridge and let it come to room temperature on the counter before glazing and serving.

Can I reduce the amount of sugar in this recipe?
You can, but it will impact the final result. Sugar does more than add sweetness; it’s crucial for moisture and a tender texture. You could reduce the granulated sugar by up to 1/4 cup (50g), but be aware that the loaf may be slightly drier and more crumbly than the original recipe.

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