How to Make Lemon Blueberry Loaf

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There’s something incredibly comforting about a homemade loaf, especially one that bursts with the bright, tangy flavor of lemon and the sweet juiciness of fresh blueberries.

This lemon blueberry loaf is a crowd-pleasing baked good that combines the best of both worlds—zesty citrus and fruity sweetness—all in a soft, moist slice.

Whether you’re baking for a brunch, a quick breakfast, or an afternoon snack, this loaf is a delightful choice that never disappoints.

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Why You’ll Love This Lemon Blueberry Loaf

  • Easy to Make – Simple ingredients and a quick prep time make it a go-to for beginners and seasoned bakers alike.

  • Perfect Texture – Moist and fluffy with just the right amount of crumb.

  • Bright and Flavorful – Fresh lemon zest and juice bring a refreshing zing, while blueberries add juicy pops of sweetness.

  • Versatile – Great served plain, glazed, or with a dollop of whipped cream or Greek yogurt.

Ingredients You’ll Need

  • 1½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter (softened)

  • ¾ cup granulated sugar

  • 2 large eggs

  • ¼ cup plain Greek yogurt or sour cream

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

  • 1 tbsp flour (for coating the blueberries)

Optional Lemon Glaze:

  • ½ cup powdered sugar

  • 1–2 tbsp fresh lemon juice

How to Make Lemon Blueberry Loaf

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C) so it reaches the right temperature by the time your batter is ready.

While the oven heats up, grease a standard 9×5-inch loaf pan with butter or nonstick spray to prevent sticking.

For extra assurance and easy removal, line the bottom with parchment paper, allowing some to hang over the sides like handles.

Prepping the pan properly ensures your loaf bakes evenly and doesn’t break apart when you try to lift it out.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

This step is crucial for even distribution of the leavening agents, which give your loaf a light, tender rise.

Whisking the dry ingredients also helps prevent clumps and ensures the salt is spread throughout, enhancing the flavor.

Set this bowl aside—you’ll mix it with the wet ingredients later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, which typically takes about 3-4 minutes using a hand or stand mixer.

This step adds air to the batter, helping create a soft and delicate crumb. Don’t rush it—creaming properly is one of the secrets to a great loaf texture.

The mixture should turn pale and slightly fluffy before you move to the next step.

Step 4: Add Wet Ingredients

Add in the eggs one at a time, mixing well after each addition. Then mix in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract.

These ingredients provide both flavor and moisture, with the yogurt ensuring a tender loaf and the lemon adding brightness.

Be sure to scrape down the sides of the bowl so everything incorporates evenly for a smooth batter.

Step 5: Combine and Fold

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as that can make the loaf dense.

Before adding the blueberries, toss them in a tablespoon of flour—this helps keep them suspended throughout the batter instead of sinking to the bottom.

Gently fold them in with a spatula, being careful not to crush them.

Step 6: Bake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins to brown too quickly, loosely tent the pan with foil during the last 10–15 minutes to prevent over-browning while allowing the inside to cook through.

Step 7: Cool and Glaze

Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. This brief rest helps the structure set.

If you plan to glaze it, wait until the loaf is completely cool to avoid melting the glaze.

To make a simple lemon glaze, mix powdered sugar with a little lemon juice until smooth, then drizzle over the top for an extra burst of citrus flavor and a bakery-style finish.

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Serving Suggestions

  • For Breakfast: Pair a slice with your morning coffee or tea.

  • For Dessert: Serve warm with vanilla ice cream.

  • For Brunch: Cut into mini slices and arrange on a platter with other baked goods.

  • For Gifting: Wrap in parchment and tie with twine for a charming homemade gift.

Tips for Success

  • Room Temperature Ingredients: They mix more evenly and help create a smoother batter.

  • Don’t Overmix: To avoid a dense loaf, stir until ingredients are just combined.

  • Use Fresh Lemons: Bottled juice can’t compete with the zing and aroma of freshly squeezed lemons and real zest.

  • Glaze It Right: Wait until the loaf is fully cool before glazing to avoid a runny mess.

Storage & Freezing

This lemon blueberry loaf keeps well! Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

You can also freeze it (unglazed) for up to 2 months—just wrap it tightly in plastic wrap and foil. Thaw overnight before serving.

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Final Thoughts

If you’re looking for a fresh, fruity treat that feels like summer in every bite, this lemon blueberry loaf should be next on your baking list.

It’s easy to whip up, full of flavor, and always a hit—whether you’re baking for yourself or to share.

Give it a try and let the sunshiney taste of lemon and blueberries brighten your day.

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