Moist Lemon Blueberry Loaf (Easy Recipe)

The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe

Estimated reading time: 8 minutes  |  Prep time: 20 minutes  |  Total time: 3 hours 20 minutes (includes cooling)

Key Takeaways

• Unforgettable Flavor & Texture: This recipe creates an incredibly moist and tender crumb, bursting with juicy blueberries and a bright, zesty lemon flavor from fresh lemons.
• Beginner-Friendly Method: A surprisingly simple, from-scratch recipe that delivers professional, bakery-quality results. The step-by-step instructions are easy to follow.
• Perfect for Making Ahead: This loaf freezes beautifully (before glazing) for up to 3 months, making it an ideal dessert to prepare in advance for guests or busy weeks.
• Versatile Serving Options: The perfect treat for brunch, an afternoon snack with coffee or tea, or a simple yet elegant family-friendly dessert served with a dollop of cream.

Why You’ll Love This Lemon Blueberry Loaf Recipe

Get ready to fall in love with your new favorite go-to treat! This homemade Lemon Blueberry Loaf recipe is the perfect balance of sweet, tangy, and fruity. Every slice boasts a wonderfully soft and tender crumb, packed with juicy blueberries that burst with flavor in every bite. The bright, zesty notes from fresh lemon zest and juice cut through the sweetness, creating a refreshingly delicious cake that isn’t overly heavy. It’s the kind of simple recipe that fills your home with an irresistible aroma and delivers pure comfort.

What makes this lemon blueberry bread truly special is its incredible texture and foolproof method. By following a few simple tips, like using room temperature ingredients and tossing the blueberries in flour, you can achieve a perfect, evenly baked loaf every single time. It’s an elegant dessert that’s perfect for a weekend brunch, a delightful afternoon snack with a cup of tea, or a thoughtful homemade gift for friends and family. Once you try this recipe, you’ll see just how easy it is to create a bakery-quality loaf cake from scratch in your own kitchen.

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, plus 1 tablespoon for tossing blueberries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 medium lemons, for zest and juice (you will need all the zest and about 5 tablespoons of juice total)
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1 cup (150g) fresh or frozen blueberries

For the Simple Lemon Glaze:

• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice

Step-by-Step Instructions

Follow these simple steps to bake a flawless Lemon Blueberry Loaf from scratch.

Part 1: Preparing the Batter

1. Prepare Pan and Oven: First, preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or nonstick spray. Line the pan with parchment paper, leaving an overhang on the long sides for easy removal later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. This step aerates the flour and ensures the leavening is evenly distributed for a consistent rise.
3. Coat the Blueberries: In a separate small bowl, toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This crucial step prevents the berries from sinking to the bottom of the loaf during baking.
4. Cream Butter and Sugar: In a large mixing bowl using an electric mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is very light, pale, and fluffy.
5. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and the fresh zest of two lemons until just combined.
6. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix only until the last streaks of flour disappear to avoid overmixing.
7. Fold in Blueberries: Gently fold the flour-coated blueberries into the batter using a rubber spatula. Be careful not to overmix, as this can make the cake tough.

Part 2: Baking and Glazing

8. Bake the Loaf: Pour the batter into your prepared loaf pan and spread it evenly. Bake on the center rack for 50-60 minutes. The loaf is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
9. Cool the Loaf: Let the loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhangs to lift it out and place it directly on the wire rack to cool completely (about 2 hours).
10. Prepare the Lemon Glaze: While the loaf cools, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. If it’s too thick, add more lemon juice, a half-teaspoon at a time, to reach a thick but pourable consistency.
11. Glaze and Serve: Once the loaf is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set for at least 20-30 minutes before slicing and enjoying your delicious cake.

Baking Tips, Variations & Substitutions

Pro Tips for a Perfect Lemon Blueberry Loaf

• Room Temperature is Key: For a smooth, uniform batter, ensure your butter, eggs, and milk are all at room temperature. This allows them to emulsify properly, creating a lighter, more tender crumb.
• Do Not Overmix: After you add the flour, mix the batter as little as possible. Overmixing develops gluten, which will result in a tough, dense loaf. Stop mixing as soon as the flour streaks disappear.
• Fresh vs. Frozen Blueberries: Both work wonderfully. If using frozen blueberries, do not thaw them. Add them to the batter while still frozen to prevent their color from bleeding into the batter.
• Boost the Lemon Flavor: For an extra lemon kick, make a lemon syrup. Gently heat 1/4 cup lemon juice and 1/4 cup sugar until dissolved. While the loaf is still warm, poke holes in the top with a skewer and brush the syrup over it before cooling.

Easy Variations You Can Try

• Add Nuts or Seeds: Fold in 1/2 cup of chopped walnuts, pecans, or poppy seeds along with the blueberries for extra texture and flavor.
• Citrus Swap: Substitute the lemon with orange or lime for a different citrusy twist. Use the same amounts of zest and juice.
• Crumble Topping: Before baking, sprinkle a simple crumble topping (flour, butter, sugar, and a pinch of cinnamon) over the batter for a crunchy finish.
• Gluten-Free Option: For a gluten-free version, use a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.

How to Serve & Store Your Lemon Blueberry Loaf

This lemon blueberry loaf is perfect on its own, served at room temperature with a cup of coffee or tea. You can also elevate a slice with a dollop of whipped cream, a scoop of vanilla ice cream, or some fresh lemon curd on the side.

To Store: Keep the loaf in an airtight container at room temperature for up to 3 days. For longer freshness, you can store it in the refrigerator for up to one week. If refrigerated, allow slices to come to room temperature before serving for the best flavor and texture.

To Freeze: The un-glazed loaf freezes beautifully. Wrap the completely cooled loaf tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight on the counter before glazing and serving. If you enjoyed this recipe, try our moist banana bread next!

Watch: How to Make It

Frequently Asked Questions