Save This Recipe
We'll email this post to you, so you can come back to it later!
Call me old-school, but there’s just something about a loaf cake cooling on the counter that makes the whole house feel happy. I’ve been baking Lemon Blueberry Loaf for years, and honestly, it’s one of those recipes that never goes out of style—or loses its magic. Whether it’s for Saturday brunch with family or sneaking a slightly-too-thick slice with my afternoon tea, this combo of bright lemon and juicy blueberries just feels like comfort in every bite. (Not to mention, it looks gorgeous enough to make even my “oh, I just threw this together” moments look impressive.)
There’s a story behind why I always have lemons and blueberries in my fridge—my husband loves to toss blueberries on his oatmeal, and I need lemons for everything from salad dressings to iced tea to, well, this loaf. And once June hits here in the Midwest, it seems every neighbor’s garden explodes with berry beauties. The first time I baked this loaf, my daughter said, “It tastes like summer and breakfast had a baby.” (Couldn’t agree more, kiddo.)
Why You’ll Love This Recipe
- Fresh and Fruity Flavor: That tangy lemon zing with the sweet pop of blueberries? Absolute flavor heaven (I could eat this every day and never get bored).
- Soft and Moist: Thanks to a generous scoop of milk and a solid helping of butter (I said cozy, right?), every bite is tender and comforting.
- Versatile Treat: It works as brunch, dessert, afterschool snack—honestly, it disappears no matter the time of day.
- Beautiful Presentation: Golden crumb, purple-blue speckles all through, and if you’re feeling fancy, a drizzle of lemon glaze. (Warning: guests will ask for the recipe!)
Key Ingredients
Lemon Zest & Juice: Promise me you’ll use fresh lemons if you can—trust the girl who’s tried bottled, it’s just not the same. Always zest first, then juice. (If you’ve ever tried zesting a lemon after juicing it, you know why!)
Blueberries: Fresh berries are my go-to when berries are in season, but frozen work beautifully (no need to thaw!). Here’s my tip: toss them in a spoonful of flour before folding into the batter—keeps them from all sinking to the bottom, so no one gets shortchanged on the berries.
Butter: Unsalted and softened to room temp. If you only have salted, just skip a tiny pinch of salt in the recipe—no harm done and your loaf will still be delicious.
Milk: Whole milk brings that extra richness (and I’m all for that), but honestly, I’ve used everything from 2% to almond milk in a pinch and it always turns out cozy and moist.
Quick kitchen note: the full, detailed ingredient list and stepwise instructions are in the recipe card below, but I’ll walk through everything step-by-step first, with all my hard-won tips along the way. (Because if I can prevent you from a collapsed loaf or sunken berries, my job here is done.)
Step-by-Step Directions
Preparation
Preheat your oven to 350°F (175°C if you’re team metric). Grab a 9 x 5-inch loaf pan, grease it up with butter or a slick of nonstick spray, and dust with a bit of flour. (I always tap out extra flour over the sink—just want a whisper left on those sides!) This keeps your loaf from sticking, which honestly, feels like a tiny win on a busy day.
Mix Dry Ingredients
In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Whisking keeps everything light and lump-free. Set this bowl aside for a minute—you’ll need it soon!
Cream Butter and Sugar
In a bigger bowl, beat ⅓ cup softened butter with 1 cup sugar. I usually go for the hand mixer and pretend I’m multitasking—music on, coffee brewing, dog barking. You want the mixture pale and fluffy, which helps make a lofty, bakery-style loaf.
Don’t cut this step short! More fluff = better texture. Your arms will forgive you.
Add Eggs, Lemon Zest, and Juice
Add in 2 large eggs, beating after each one so the batter stays light. Stir in about 2 teaspoons of fresh lemon zest (usually two lemons, but I always aim for three if I’m feeling zesty) plus 2 tablespoons of lemon juice. Fair warning: it’ll smell like pure sunshine at this point—good luck not sneaking a taste.
Combine Wet and Dry Mixtures
Add your dry mixture to the wet in three portions, alternating with ½ cup milk. (So: flour, milk, flour, milk, flour.) Start and finish with the flour, mixing until just combined. Don’t overdo it. Lumpy batter is fine. Overmixed batter turns out heavy and sad—ask me how I know!
Prepare the Blueberries
In a small bowl, toss 1 cup blueberries (fresh or frozen) with 1 tablespoon flour. This easy trick keeps them from huddling at the bottom. Gently fold them into your batter. I mean it—gentle. You want streaks of blue, not a purple loaf.
Pour Batter into the Pan
Scrape the batter into your prepped loaf pan, smoothing out the top with a spatula. I like to scatter a few extra berries (or a pinch more zest) for that “I’m a food stylist!” vibe—even on a Tuesday.
Bake the Loaf
Bake for 50 to 55 minutes. The top turns a perfect golden, and the whole house fills with the happiest fresh-baked smell. Check at 50 minutes: poke in the center with a toothpick—should come out clean or just a bit moist-crumbed. Overbaked loaf is the enemy, so trust your nose and start testing a tad early!
Cool and Serve
Let the loaf cool in the pan about 10 minutes (hardest part, especially when kids are circling). Loosen edges with a butter knife, then turn out onto a wire rack to cool fully. If you slice too soon, it’ll collapse and crumble everywhere—still tasty, but positively rustic-looking. Wait just a bit, and your slices will be beautiful swirls of lemony cake and juicy berries.
Serving Suggestions
With Tea or Coffee: It’s practically made for slow mornings and a big old mug of something hot.
As Dessert: Warm up a slice, add a scoop of vanilla ice cream or a dollop of whipped cream. (Instant joy.)
Brunch Centerpiece: Fancy it up on a big platter with fresh fruit and boiled eggs—a showstopper even if you’re just in slippers.
Gift It: Wrap slices in parchment, tie with twine, and deliver to a neighbor. (Best way to make friends, hands down.)
Storage Tips
If you don’t eat it all the first day (good luck!), this loaf keeps really well. Store it at room temp, tightly wrapped or in an airtight container, for up to three days. Sometimes it gets even moister on day two—a happy accident.
For a longer haul, stash it in the fridge for up to a week (let slices come to room temp before nibbling for best flavor). Or freeze single slices, tightly wrapped in plastic or foil, and thaw on the counter as needed. Perfect for lunchboxes, midnight cravings, or that one friend who always drops by “just for coffee.”
Variations
Lemon Glaze: Go next-level by whisking 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice. Drizzle over the cooled loaf and let it set—just try to resist picking at the glaze while it dries!
Mix in Nuts: For extra crunch, stir in ½ cup chopped walnuts or almonds with the berries. It adds another cozy note and makes the loaf feel downright hearty.
Use Raspberries: Sub out the blueberries for fresh or frozen raspberries—tangy, bright, and just as pretty.
Whole Wheat Flour: Swap up to half of the all-purpose flour for whole wheat. It gives a slightly nutty vibe and a heartier crumb, perfect for breakfast.
Extra-Lemony: Add ½ teaspoon of lemon extract to the batter if you’re truly lemon-obsessed. No such thing as too much zing, right?
Lemon Blueberry Loaf with Lemon Glaze
This moist and zesty Lemon Blueberry Loaf is bursting with fresh blueberries and topped with a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, this loaf is a delightful balance of tangy and sweet.
- 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)
- 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.
Make the simple lemon glaze by stirring together 1 cup powdered sugar and 2–3 tablespoons fresh lemon juice. Drizzle over the cooled loaf for a bright, citrus finish.
Sometimes, it’s these classic treats that bring the most joy, and this Lemon Blueberry Loaf never lets me down. It’s cheery, comforting, and has just the right mix of sweet and tart that makes everyone happy—grown-ups, kids, even the pickiest eaters. If you give this loaf a bake, let me know how it turns out in the comments. Did you swap berries, try the glaze, or go wild with extra zest? I’d love to hear about your kitchen adventures. Wishing you cozy moments, full plates, and just enough crumbs to know it was homemade.
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.
