Name: Lemon Blueberry Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1.5 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1 cup plain yogurt or sour cream; 0.5 cup vegetable oil; 0.5 teaspoon vanilla extract; 2 teaspoons lemon zest ((from about 1 lemon)); 1.5 cups fresh or frozen blueberries; 2-3 tablespoons lemon juice ((freshly squeezed)); 1 cup sifted confectioner’s sugar ((for the glaze)); 1 tablespoon flour ((for tossing blueberries))

Jump to Recipe

Few things are as comforting as the smell of freshly baked Lemon Blueberry Loaf wafting through your home. Bursting with zesty lemon flavor and juicy blueberries, this easy quick bread is the perfect treat for breakfast, snack time, or dessert. Did you know that blueberries are packed with antioxidants and lemon is a classic uplifting flavor? This loaf combines the best of both worlds—bright, citrusy notes with bursts of sweet berries in every bite!

I first made this Lemon Blueberry Loaf for a weekend brunch, and it instantly became a crowd favorite. It’s special because it’s simple to prepare, requires only a handful of pantry staples, and is incredibly family-friendly—kids love the vibrant colors, and adults adore the delicate crumb. If you enjoyed my popular Banana Bread recipe, you’ll love this loaf’s tangy twist and moist texture. Give it a try, and watch smiles light up around your table!

What is Lemon Blueberry Loaf?

So, what exactly is Lemon Blueberry Loaf? Besides having a name that sounds straight out of a sunny bakery showcase, it’s a delightful quick bread packed with blueberries and enlivened with lemon zest and juice. Did a wise baker once slip lemon and blueberries into a loaf just to see what would happen? Maybe! The way to a man’s heart is through his stomach, but I’m convinced it’s actually through a slice of something this yummy. Why is it called a “loaf” and not cake? That’s food for thought, but trust me: after one bite, you’ll be more interested in another slice than semantics. Go ahead—give it a try and see why this loaf is stealing hearts everywhere!

Why You’ll Love This

The highlight of this Lemon Blueberry Loaf is its bright, zesty lemon flavor dancing perfectly with juicy, sweet blueberries—a duo that feels like spring and summer rolled into one delicious bite. Making it at home is budget-friendly; you’ll skip the high prices of coffee shop treats and control the freshness of your ingredients. Plus, the tangy lemon drizzle on top transforms the loaf into a showstopper, soaking into each slice for extra flavor. Compared to my classic Blueberry Muffins, this loaf boasts a denser, sliceable crumb and a more pronounced citrus punch. Get ready to fall in love—gather your ingredients and start baking. You’ll be amazed at how easy and rewarding it is!

How to Make Lemon Blueberry Loaf

Quick Overview

Baking Lemon Blueberry Loaf is a breeze—you don’t need any fancy equipment or complicated techniques. The recipe takes about 15 minutes to prep and just under an hour to bake. It’s foolproof for beginner bakers and satisfying for seasoned pros, with a moist texture, vibrant blueberry pockets, and a sweet-tart lemon glaze that sets beautifully. Let’s make this cheerful loaf together!

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
2 teaspoons lemon zest (from about 1 lemon)
1 1/2 cups fresh or frozen blueberries
2 to 3 tablespoons lemon juice (freshly squeezed)
1 cup sifted confectioner’s sugar (for the glaze)
1 tablespoon flour (for tossing blueberries)

Directions

Preheat your oven to 350°F (175°C). Grease the sides and bottom of a standard loaf pan with butter or nonstick spray.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vegetable oil, vanilla extract, and the lemon zest until smooth and creamy.
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—don’t overmix.
Place your blueberries in a separate small bowl. Toss them with 1 tablespoon of flour (this helps prevent the berries from sinking to the bottom).
Gently fold the floured blueberries into the batter, taking care not to burst them.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden and springy.
Remove from the oven and let cool in the pan for about 10 minutes. Then, carefully transfer the loaf onto a wire rack to cool completely.
While the loaf cools, make the lemon glaze: In a small saucepan over low heat, mix the confectioner’s sugar with 2–3 tablespoons of lemon juice. Stir continuously until the sugar dissolves and forms a syrupy glaze (about 3 minutes).
Use a toothpick to poke holes all over the top and sides of the loaf. Using a pastry brush, brush the warm lemon syrup generously over the entire loaf.
Let the glaze harden for at least 15 minutes before slicing and serving.

Enjoy your beautiful, moist Lemon Blueberry Loaf!

What to Serve With

This zesty loaf shines on its own, but if you’re building a breakfast or brunch spread, serve it with a side of Greek yogurt and fresh berries, or a fruit salad for extra color. For a cozy afternoon treat, pair it with a frothy latte, herbal tea, or homemade lemonade. If you’d like a heartier meal, try serving slices alongside scrambled eggs and crispy bacon. The refreshing lemon notes and blueberries balance both sweet and savory pairings!

Top Tips for Perfecting

If using frozen blueberries, do not thaw them before adding, as this helps prevent bleeding into the batter.
Swap Greek yogurt for sour cream to add richness, or use light yogurt for a healthier version.
Zest your lemon before juicing—it’s much easier!
Don’t overmix the batter; stop mixing as soon as the flour disappears for a tender crumb.
Ensure your baking powder is fresh for proper rise.
Glaze while the loaf is still slightly warm to help it soak in, but let the loaf cool completely before slicing for neat pieces.
For extra crunch, sprinkle a bit of coarse sugar on top before baking.

Storing and Reheating Tips

Keep any leftover Lemon Blueberry Loaf well-wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week—just let it come to room temperature before serving for best flavor. Freeze the loaf by wrapping slices or the whole loaf tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the fridge or on the counter. For a warm slice, pop it in the microwave for about 15 seconds or toast lightly in a toaster oven until heated through.

FAQs

Can I use frozen blueberries instead of fresh?
Absolutely! Add them straight from the freezer without thawing to avoid streaking the batter.

Can I make this loaf gluten-free?
Yes, simply substitute a 1-to-1 gluten-free flour blend in place of the all-purpose flour.

How do I prevent my loaf from being too dense?
Don’t overmix the batter once you combine the wet and dry ingredients. Gently fold until just incorporated.

Can I omit the glaze?
You can, but the lemon glaze adds extra flavor and moisture. If you prefer less sweetness, drizzle lightly.

Is it possible to make muffins from this recipe?
Definitely! Scoop the batter into lined muffin tins and bake at 350°F for 20-25 minutes.

Conclusion

Lemon Blueberry Loaf is a bright, uplifting, and delicious treat that’s easy enough for a weekday bake yet special enough for entertaining. Its zesty lemon notes, juicy blueberries, and sweet-tart glaze make it a winner for all occasions. With simple ingredients and straightforward steps, this loaf recipe is a true keeper for your recipe box—perfect for breakfast, snacking, or gifting. Give this crowd-pleaser a try, and let me know how your loaf turns out. Happy baking!