Bright, Moist, and Bursting with Flavor: The Best Lemon Blueberry Loaf Recipe
There’s something magical about the pairing of lemon and blueberries — the tangy brightness of citrus meeting the juicy sweetness of ripe berries in perfect harmony. If you’re looking for a dessert (or sweet breakfast) that’s as beautiful as it is delicious, this Lemon Blueberry Loaf is a must-bake.
This loaf is everything a quick bread should be: moist, tender, and packed with flavor. The lemon adds a fresh, zesty kick, while the blueberries bring bursts of sweetness in every bite. Topped with a simple lemon glaze, it’s the kind of treat that feels special enough for guests but easy enough for a weekend bake.
🍋 Why You’ll Love This Recipe
Simple ingredients, big flavor – No fancy tools or ingredients required.
Perfect texture – Soft, fluffy crumb with juicy blueberries throughout.
Versatile – Serve it for breakfast, brunch, snack, or dessert.
Freezer-friendly – Make one for now and one for later!
Lemon Blueberry Loaf Recipe
Ingredients
For the loaf:
1 ½ 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
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 1 lemon)
½ cup sour cream or Greek yogurt
1 tsp vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 tbsp flour (for tossing blueberries)
For the glaze (optional but highly recommended):
½ cup powdered sugar
1–2 tbsp fresh lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs and flavorings:
Beat in the eggs, one at a time, followed by lemon juice, lemon zest, vanilla, and sour cream. Mix until well combined.
Combine wet and dry:
Gradually add the dry ingredients to the wet mixture and mix until just combined — don’t overmix.
Toss blueberries in flour:
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking in the loaf.
Fold in blueberries:
Gently fold the floured blueberries into the batter.
Bake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 10–15 minutes.
Cool:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze (optional):
Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.
💡 Tips for Success
Use fresh lemon juice and zest for the best flavor. Bottled juice just doesn’t compare!
Room temperature ingredients blend more easily and help create a smooth batter.
Don’t overmix the batter once you add the flour — it can make the loaf tough.
Double the recipe and freeze a loaf for later. Wrap tightly and freeze for up to 2 months.
☕ Serving Suggestions
