Blueberry Lemon Loaf That’s Moist, Bright, and Bursting with Flavor
There’s something magical about the combination of tart lemon and juicy blueberries. It’s sweet but not too sweet, light but still indulgent, and somehow manages to feel like both a treat and a refresh. This blueberry lemon loaf is one of those bakes you’ll come back to again and again—perfect for breakfast, brunch, or a quiet slice with tea.
This loaf is moist, zesty, and full of juicy berries in every bite. And the best part? It’s simple to make but impressive enough to share (if you feel like it). Let’s bake something bright and beautiful.
Why You’ll Love This Recipe
This isn’t just a blueberry bread with lemon tossed in—it’s a well-balanced, bakery-style loaf with rich flavor, soft texture, and a fresh citrus glaze that adds just the right amount of sparkle. The yogurt keeps it extra moist, while the lemon zest and juice bring the sunshine.
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup plain Greek yogurt or sour cream
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
- ¾ cup powdered sugar
- 1–2 tablespoons lemon juice (add slowly until desired consistency)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—about 2–3 minutes. Add in eggs one at a time, beating well after each addition.
4. Add Flavor and Moisture
Mix in the yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until smooth and well combined.
5. Combine and Fold
Add the dry ingredients to the wet in two parts, mixing gently until just combined. Don’t overmix. Gently fold in the flour-coated blueberries with a spatula to avoid crushing them.
6. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
7. Glaze
Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle generously over the cooled loaf and let it set for a few minutes before slicing.
Tips for Success
- Use fresh lemon zest—it brings the brightest flavor.
- Coat blueberries in flour so they don’t sink to the bottom.
- Don’t overmix the batter; it’ll keep your loaf soft and tender.
- Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5.
Serving Ideas
- Pair with a warm mug of tea or iced coffee
- Toast a slice and spread with butter or lemon curd
- Serve as a light dessert with whipped cream or vanilla ice cream
Final Thoughts
This blueberry lemon loaf is one of those recipes you’ll want to keep in your back pocket—simple, stunning, and full of fresh, sunny flavor. Whether you serve it up at brunch or savor it slowly in the afternoon, it never disappoints.
Stick around—every visit tastes better than the last at The Buttered Bliss.
