This Lemon Blueberry Loaf combines the tangy zest of lemon with the sweetness of fresh blueberries, creating a moist and flavorful loaf perfect for any time of the day. Topped with a vibrant lemon glaze, this treat is easy to make and irresistibly delicious.
Why You’ll Love This Recipe
Fresh and Fruity Flavor: The perfect balance of tangy lemon and sweet blueberries.
Soft and Moist: Thanks to the milk and butter, the loaf has a beautifully tender texture.
Versatile Treat: Great for breakfast, dessert, or as a snack anytime.
Beautiful Presentation: The golden loaf with pops of blueberries is as visually appealing as it is tasty.
Key Ingredients
Lemon Zest and Juice: These give the loaf its vibrant citrus flavor. Always zest your lemons before juicing for the best results.
Blueberries: Fresh or frozen, blueberries add bursts of sweetness and a beautiful color contrast. Tossing them in flour prevents them from sinking to the bottom.
Butter: Soft, unsalted butter ensures a tender crumb and rich flavor.
Milk: Keeps the batter moist and helps create a soft texture. Use whole milk for the best results, but any milk works in a pinch.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Directions
1. Preparation
Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it’s ready for even baking.
Prepare the Loaf Pan:
Grease a 9″ x 5″ loaf pan with butter or non-stick spray.
Lightly dust the pan with flour to prevent sticking and make for an easy release after baking.
2. Mix Dry Ingredients
Combine Ingredients:
In a medium mixing bowl, whisk together:
1½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Set Aside:
Keep the bowl aside for later use.
3. Cream Butter and Sugar
Cream Together:
In a large mixing bowl, beat together:
1/3 cup softened unsalted butter
1 cup granulated sugar
Use a hand or stand mixer and mix until light and fluffy.
Check Consistency:
The mixture should appear pale and creamy.
Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
4. Incorporate Eggs, Lemon Zest, and Juice
Add Eggs:
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add Lemon Zest and Juice:
Stir in:
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
These ingredients will give the loaf its signature zesty flavor.
5. Combine Dry and Wet Ingredients
Alternate Additions:
Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup milk.
Start and end with the flour mixture to maintain a smooth batter.
Mix Until Just Combined:
Stir gently until just combined. Avoid overmixing; a few small lumps are okay.
6. Prepare the Blueberries
Toss Blueberries with Flour:
In a small bowl, toss 1 cup fresh or frozen blueberries with 1 tablespoon of flour.
This helps prevent the blueberries from sinking during baking.
Fold Blueberries Into Batter:
Gently fold the floured blueberries into the batter using a spatula. Take care not to overwork the batter.
7. Pour Batter into Pan
Transfer Batter:
Pour the prepared batter into the greased and floured loaf pan.
Smooth the Top:
Use a spatula to level the surface for even baking.
8. Bake the Loaf
Bake Until Golden Brown:
Place the pan in the preheated oven and bake for 50 to 55 minutes.
The loaf is done when the top is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Check for Doneness:
Begin checking the loaf at 50 minutes to avoid overbaking.
9. Cool and Serve
Cool in Pan:
Let the loaf cool in the pan for about 10 minutes to set and firm up.
Transfer to Wire Rack:
Carefully remove the loaf from the pan and place it on a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and Serve:
Once cooled, slice the loaf and enjoy its vibrant lemony flavor and bursts of blueberries!
Serving Suggestions
With Tea or Coffee: Pair a slice of the loaf with your favorite hot beverage for a delightful pick-me-up.
As a Dessert: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Brunch Centerpiece: Add it to your brunch spread alongside eggs, fruit, and pastries.
Gift Idea: Wrap the loaf in parchment and tie with twine for a thoughtful homemade gift.
Storage Tips
At Room Temperature: Store the loaf in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
Refrigeration: Extend its freshness by storing it in the refrigerator for up to a week. Allow the loaf to come to room temperature before serving.
Freezing: Wrap slices individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat.
Variations
Add a Lemon Glaze: For an extra burst of citrus, drizzle a simple glaze made with powdered sugar, lemon juice, and a touch of milk over the cooled loaf.
Mix in Nuts: Add 1/2 cup of chopped walnuts or almonds for a nutty crunch.
Use Raspberries: Swap blueberries with fresh raspberries for a tangy twist.
Healthier Version: Use whole wheat flour for a heartier loaf, and substitute some of the sugar with honey or maple syrup.
Double the Lemon: Add 1/2 teaspoon of lemon extract to the batter for an even more pronounced citrus flavor.
Conclusion
This Lemon Blueberry Loaf is a delightful combination of tart lemon and sweet blueberries, wrapped in a soft, buttery loaf that’s as satisfying as it is easy to make. Whether you’re baking it for a special occasion or just because, this recipe will quickly become a favorite in your repertoire.
So grab your lemons, fold in those blueberries, and let the aroma of this beautiful loaf fill your kitchen. Happy baking!
Lemon Blueberry Loaf with Lemon Glaze
Ingredients
- 1 1/2 cups all-purpose flour plus 1 tablespoon for tossing blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup blueberries fresh or frozen
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and dust with flour for easy release.
- In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.
- In a large bowl, use a mixer to beat softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and fresh lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing gently until just combined.
- Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter using a spatula.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
