The Ultimate Moist Lemon Blueberry Loaf (with Zesty Glaze!)
Estimated reading time: 7–9 minutes | Prep time: 20 minutes | Total time: 1 hour 45 minutes
Key Takeaways
- Incredibly Moist & Tender: This recipe uses sour cream and a precise mixing method to guarantee a soft, tender crumb that stays moist for days.
- Bright, Zesty Flavor: Packed with fresh lemon juice and zest, and bursting with juicy blueberries, every bite is a perfect balance of sweet and tangy.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade loaf cake is a simple recipe that delivers professional bakery-quality results.
- Perfect for Any Occasion: Delicious with a morning coffee, as a brunch centerpiece, or as a simple dessert. It’s a family-friendly treat everyone will love.
- Make-Ahead & Freezer-Friendly: This loaf stores beautifully and can be frozen (unglazed) for up to 3 months, making it a perfect make-ahead option.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Welcome to what will surely become your new favorite recipe: the perfect homemade Lemon Blueberry Loaf. This isn’t just any quick bread; it’s a bakery-style masterpiece that you can easily create from scratch in your own kitchen. The magic lies in its incredibly moist and tender crumb, achieved through the richness of sour cream and the fluffiness of creamed butter and sugar. Each slice is bursting with juicy blueberries and infused with a bright, zesty lemon flavor that sings of sunshine.
What makes this lemon loaf cake truly special is its perfect texture and balanced taste. It’s sweet but not overly so, with a tangy kick from both fresh lemon juice in the batter and a sweet-tart lemon glaze drizzled over the top. It’s the ideal family-friendly dessert for any occasion, whether you’re hosting a weekend brunch, looking for a delightful afternoon snack with tea, or needing a simple yet elegant dessert for a gathering. This easy recipe is designed for success, ensuring a delicious outcome every single time.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for this Lemon Blueberry Loaf. Here’s exactly what you’ll need:
For the Lemon Blueberry Loaf
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon fresh lemon zest (from about 2 medium lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) sour cream or full-fat Greek yogurt, at room temperature
- 1 1/2 cups (220g) fresh blueberries, rinsed and dried
- 1 tablespoon all-purpose flour (for tossing with blueberries)
For the Lemon Glaze
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
Equipment Needed
- 9×5 inch (23×13 cm) loaf pan & Parchment paper
- Large and medium mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula & Whisk
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to bake a flawless Lemon Blueberry Loaf from scratch. The key is to avoid overmixing for the most tender result!
- Prep Oven and Pan: First, preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan, then line it with parchment paper, allowing some to hang over the sides. This will make it easy to lift the loaf out later.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of flour, baking powder, baking soda, and salt. Set aside. This step ensures the leavening agents are distributed evenly for a perfect rise.
- Cream Butter and Sugar: In a large bowl with an electric mixer, beat the room temperature butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very light, pale, and fluffy. This incorporates air, which is essential for a light cake.
- Add Eggs and Lemon: Add the eggs one at a time, mixing well after each. Scrape down the sides of the bowl as needed. Beat in the fresh lemon zest and lemon juice. The batter might look a bit curdled, which is perfectly normal.
- Alternate Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream in two parts (begin and end with the dry ingredients). Mix only until the flour streaks disappear. Be careful not to overmix!
- Fold in Blueberries: In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking. Gently fold the coated blueberries into the batter with a rubber spatula.
- Bake the Loaf: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes. The loaf is done when a toothpick inserted into the center comes out clean. Check for doneness at the 50-minute mark to prevent overbaking.
- Cool Completely: Let the loaf cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment paper “handles” to lift it out and place it on the rack to cool completely. The cake must be fully cool before you add the glaze.
- Glaze and Serve: In a small bowl, whisk the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice, a tiny bit at a time, to reach a drizzling consistency. Drizzle the glaze over the cooled loaf, let it set for about 30 minutes, then slice and enjoy!
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Loaf
- Room Temperature is Non-Negotiable: Using room temperature butter, eggs, and sour cream is crucial. It allows the ingredients to emulsify properly, creating a uniform batter and a fine, tender crumb in your finished loaf.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, you activate the gluten in the flour. Mix only until the last streak of flour is gone. Overmixing will develop too much gluten and result in a tough, dense loaf cake.
- Prevent Sinking Blueberries: The simple trick of tossing blueberries in a tablespoon of flour works wonders. The flour coating absorbs excess moisture and helps the berries grip the batter, keeping them suspended throughout the loaf instead of sinking to the bottom.
- Use Fresh Lemon Juice and Zest: For the most vibrant and authentic lemon flavor, fresh is always best. Bottled lemon juice can’t compare to the bright, aromatic oils in fresh zest and the tangy punch of fresh juice. Always zest your lemons before juicing them!
Easy Variations You Can Try
- Add a Crumble Topping: For extra texture, add a simple streusel topping before baking. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/4 cup cold, cubed butter until crumbly. Sprinkle over the batter.
- Swap the Berries: This recipe works beautifully with other berries. Try using fresh raspberries (gently folded in), chopped strawberries, or even cranberries for a festive twist.
- Add Poppy Seeds: For a classic combination, add 1 tablespoon of poppy seeds to the dry ingredients for a lovely lemon poppy seed and blueberry loaf.
- 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. The texture may be slightly different but will still be delicious.
How to Serve & Store Your Lemon Blueberry Loaf
This delicious Lemon Blueberry Loaf is fantastic on its own, but it can be elevated with a few simple serving ideas. Enjoy a slice with your morning coffee or tea, or serve it as a simple dessert with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream.
Storage: To keep your loaf fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, though it’s best enjoyed at room temperature. Freezing: This loaf freezes exceptionally well! For best results, freeze the loaf whole and unglazed. Wrap the completely cooled loaf in two layers 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, then let it come to room temperature before glazing and slicing. 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, absolutely! Do not thaw the frozen blueberries before using them. Toss them in the 1 tablespoon of flour just like you would with fresh berries and fold them into the batter while still frozen. You may need to add 3-5 minutes to the baking time.
Can I freeze this Lemon Blueberry Loaf?
Yes, this loaf freezes wonderfully. Allow the cake to cool completely, then wrap it tightly in a double layer of plastic wrap and a layer of foil, but do not glaze it. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing.
Can I reduce the sugar in this recipe?
Sugar does more than add sweetness; it provides moisture and structure. You can reduce the granulated sugar by about 1/4 cup (50g) without a major impact, but reducing it further may result in a drier, more dense loaf cake.
Why did my loaf cake crack on top?
A crack down the middle is actually a good sign! It means the loaf had a great “oven spring” or rise. The outside of the loaf set while the inside was still baking and rising, causing the top to crack. It’s a classic characteristic of a perfectly baked quick bread.
Can I make this recipe into muffins?
Yes, you can adapt this recipe for muffins. Pour the batter into a lined 12-cup muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
