The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7–9 minutes | Prep time: 20 minutes | Total time: 1 hour 50 minutes
Key Takeaways
- Unbelievably Moist & Tender Crumb: This recipe uses Greek yogurt and room temperature ingredients to create a soft, melt-in-your-mouth texture that stays fresh for days.
- Bright, Zesty Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, every bite is a perfect balance of sweet and tangy.
- Simple & Beginner-Friendly: With clear, step-by-step instructions, this homemade lemon blueberry loaf is an easy dessert that delivers impressive, bakery-quality results.
- Perfect for Any Occasion: Serve it for breakfast, as an afternoon snack with tea, or as a simple dessert. It’s a family-friendly treat that everyone will love.
- Freezer-Friendly for Later: This loaf freezes exceptionally well, making it a perfect make-ahead option. Simply thaw and enjoy a delicious slice whenever you want.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with the most delightful Lemon Blueberry Loaf you’ve ever baked. This simple recipe is a true masterpiece of flavors and textures, combining the bright, zesty tang of fresh lemons with sweet, juicy blueberries in every single bite. The loaf itself has a wonderfully soft and tender crumb, thanks to the richness of Greek yogurt and softened butter, creating a cake that is incredibly moist without being heavy. Topped with a simple yet elegant lemon glaze, this loaf cake is as beautiful as it is delicious.
What makes this recipe truly special is its simplicity and reliability. It’s a homemade dessert that comes together with basic pantry staples and is perfect for bakers of all skill levels. Whether you’re looking for a cheerful breakfast treat, a sophisticated cake to serve with afternoon coffee, or a family-friendly dessert to share at a gathering, this Lemon Blueberry Loaf is the perfect choice. It’s a slice of sunshine you can bake from scratch, filling your kitchen with an irresistible aroma and your heart with joy.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the secret to achieving the perfect texture in this lemon blueberry loaf. Here’s what you’ll need:
For the Lemon Blueberry Loaf:
- All-Purpose Flour: 1 1/2 cups (180g) – Provides the structure for the loaf.
- Baking Powder: 1 teaspoon – The leavening agent that helps the loaf rise.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature – Adds moisture and a rich, tender crumb.
- Granulated Sugar: 1 cup (200g) – Sweetens the loaf and contributes to its moist texture.
- Large Eggs: 2, at room temperature – Binds the ingredients and adds richness.
- Lemon Zest & Juice: 1 tablespoon finely grated zest (from 2 lemons) and 2 tablespoons fresh juice – The key to a bright, authentic lemon flavor.
- Plain Greek Yogurt or Sour Cream: 1/2 cup (120g), at room temperature – Creates an incredibly moist and tender cake.
- Vanilla Extract: 1 teaspoon – Adds a warm background note that complements the lemon and blueberry.
- Fresh Blueberries: 1 1/2 cups (220g) – The star of the show!
- All-Purpose Flour for Tossing: 1 tablespoon – A crucial trick to prevent the berries from sinking.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted – For a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml) – To create the perfect drizzling consistency and tangy flavor.
Step-by-Step Instructions
- Step 1: Get Ready to Bake. First, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, leaving some overhang on the long sides to use as handles later.
- Step 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. This step is important for ensuring the leavening is distributed evenly, which helps the loaf rise properly. Set this bowl aside.
- Step 3: Cream Butter and Sugar. In a large mixing bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes. The mixture should become light, pale, and fluffy. This process incorporates air into the batter, which creates a lighter texture.
- Step 4: Add Eggs and Flavor. Add the room temperature eggs one at a time, mixing well after each addition until it’s fully incorporated. Scrape down the sides of the bowl as needed. Beat in the fresh lemon zest, lemon juice, Greek yogurt, and vanilla extract until everything is just combined.
- Step 5: Combine Wet and Dry Ingredients. Reduce the mixer speed to low and add the dry ingredient mixture in three separate additions. Mix only until the flour is just barely combined after each addition. Be careful not to overmix, as this can lead to a dense cake.
- Step 6: Prepare and Fold in Blueberries. In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This light coating helps suspend them in the batter so they don’t all sink to the bottom. Carefully fold the flour-coated blueberries into the batter with a rubber spatula until they are evenly distributed.
- Step 7: Bake the Loaf. Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. It’s ready when the skewer comes out clean or with a few moist crumbs attached.
- Step 8: Cool Completely. Let the lemon blueberry loaf cool in the pan on a wire rack for about 15 minutes. Then, use the parchment handles to lift it out of the pan and place it directly on the wire rack to cool completely. Allowing it to cool fully is essential before glazing; otherwise, the glaze will melt right off.
- Step 9: Glaze and Serve. Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of fresh lemon juice. If the glaze is too thick, add more juice, a half-teaspoon at a time, until it reaches your desired drizzling consistency. Drizzle the glaze over the top of the loaf, letting it drip down the sides. Allow the glaze to set for about 20 minutes before slicing and enjoying.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Loaf
- Room Temperature is Key: Using room temperature butter, eggs, and Greek yogurt is non-negotiable for a perfect loaf. It allows the ingredients to emulsify properly, creating a smooth batter and a fine, tender crumb in the final cake.
- Do Not Overmix: As soon as the last streaks of flour disappear, stop mixing. Overmixing develops gluten, which will make your beautiful loaf tough and dense instead of soft and light.
- Fresh is Always Best: For the most vibrant and authentic lemon flavor, stick to freshly squeezed lemon juice and freshly grated zest. The oils in the zest provide an aromatic punch that bottled juice can’t match.
- The Flour-Toss Trick: Tossing your blueberries in a tablespoon of flour before adding them to the batter is the best way to prevent them from sinking. This creates friction and helps distribute them evenly for a perfect bite every time.
- Prevent Over-Browning: If the top of your loaf is browning too quickly before the center is cooked through, loosely tent a piece of aluminum foil over the pan for the last 15-20 minutes of baking.
Easy Variations You Can Try
- Raspberry Lemon Loaf: Swap the blueberries for fresh raspberries for a different, equally delicious tart flavor.
- Add a Crunchy Topping: Before baking, sprinkle the top of the batter with a simple streusel topping or some coarse sugar for a delightful crunch.
- Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for added texture and a nutty flavor.
- Orange Cranberry Loaf: For a festive twist, substitute the lemon zest and juice with orange zest and juice, and use dried cranberries instead of blueberries.
How to Serve & Store Your Lemon Blueberry Loaf
This delicious Lemon Blueberry Loaf is perfect on its own, served with a hot cup of tea or coffee. For a more decadent dessert experience, try a slightly warmed slice with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a smear of tangy lemon curd. It’s a versatile treat that fits any occasion.
To keep your loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, you can refrigerate it for up to a week, though it’s best enjoyed at room temperature. For long-term storage, this loaf freezes beautifully. Wrap the un-glazed loaf tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator and add the glaze just before serving for the freshest taste. For more easy dessert ideas, why not try our reader-favorite moist banana bread next?
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries in this Lemon Blueberry Loaf recipe?
Yes, absolutely! Do not thaw the frozen blueberries before using them. Tossing them in flour while still frozen is crucial to prevent them from bleeding color into the batter. You may need to add 5-10 minutes to the total baking time.
Can I freeze this loaf cake for later?
Definitely! This loaf freezes exceptionally well. For best results, let it cool completely and wrap it tightly in plastic wrap, then a layer of aluminum foil, before glazing. It can be frozen whole or in individual slices for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Can I reduce the amount of sugar?
While you can slightly reduce the sugar by about 1/4 cup (50g), it’s not highly recommended. Sugar provides more than just sweetness; it’s essential for the loaf’s moisture, tender texture, and proper browning. Reducing it too much will result in a drier, more crumbly cake.
What can I substitute for Greek yogurt?
Sour cream is the best 1:1 substitute for Greek yogurt in this recipe and will yield a very similar moist texture. In a pinch, you could also use buttermilk, but the batter will be slightly thinner, and the final crumb may be a little less rich.
