Lemon Blueberry Loaf Recipe

A bright, tender cake bursting with juicy blueberries and zesty lemon flavor—this moist loaf is the perfect balance of tangy and sweet. With a buttery crumb, golden crust, and optional citrus glaze, it’s ideal for breakfast, brunch, or an afternoon treat with tea or coffee. Simple to make, beautiful to serve, and impossible to resist.

Why You’ll Love This Recipe

This isn’t just another quick bread—it’s sunshine in loaf form. The vibrant lemon zest and juice cut through the richness of butter and yogurt, while plump blueberries burst with every bite. It bakes up soft and springy, never dry, and that optional glaze adds a bakery-style finish that makes it feel special—even on a Tuesday.

Perfect for:

Weekend baking

Mother’s Day or baby showers

Gifting (wrap in parchment and ribbon!)

Freezer-friendly snacks

🍋 "I made this on a rainy morning," said one home cook. "One slice and my whole kitchen smelled like summer!" 

Ingredients

For the Loaf

1½ cups (180g) all-purpose flour, spooned & leveled

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup (200g) granulated sugar

½ cup (1 stick / 115g) unsalted butter, melted (or vegetable oil for lighter texture)

2 large eggs, room temperature

2 tbsp fresh lemon zest (~2 lemons)

2–3 tbsp fresh lemon juice (~1 lemon)

½ cup (120g) plain Greek yogurt or sour cream (adds moisture and tang)

1 tsp pure vanilla extract

1 cup (150g) blueberries, fresh or frozen (do not thaw if frozen)

For the Lemon Glaze (Optional but Recommended!)

1 cup (120g) powdered sugar, sifted

1–2 tbsp fresh lemon juice

½ tsp lemon zest (optional, for extra brightness)

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhangs on the long sides for easy removal.

2. Mix Dry Ingredients

In a medium bowl:

Whisk together flour, baking powder, baking soda, and salt until no lumps remain.

3. Make the Wet Mixture

In a large bowl:

Whisk melted butter (or oil), sugar, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth and creamy (~1 minute).

4. Combine & Fold

Gradually add dry ingredients to wet mixture, stirring gently with a spatula just until combined—do not overmix.

In a small bowl, toss blueberries with 1 tbsp flour—this prevents them from sinking to the bottom.

Gently fold floured blueberries into the batter.

✅ Scrape down the bowl —ensures even mixing. 

5. Bake to Golden Perfection

Pour batter into prepared pan and smooth the top.

Bake 50–60 minutes, until golden and a toothpick inserted in the center comes out clean (a few crumbs are fine).

If browning too fast, tent loosely with aluminum foil after 30 minutes.

6. Cool & Glaze

Let cool in pan 10 minutes, then use parchment overhangs to lift loaf onto a wire rack.

Cool completely before glazing (~1 hour).

Make the Glaze:

Whisk sifted powdered sugar, lemon juice, and zest until smooth. Add more juice ½ tsp at a time for desired thickness.

Drizzle over cooled loaf.

✅ Let glaze set 10 mins before slicing for clean cuts. 

7. Serve & Enjoy

Slice with a serrated knife.

Serve plain or with a pat of butter, whipped cream, or alongside fresh fruit.

You Must Know

Use fresh lemon juice & zest —bottled lacks brightness and aroma.

Toss berries in flour —keeps them suspended and prevents streaking.

Don’t overmix the batter —stir only until combined for a tender crumb.

Cool before glazing —warm cake melts the glaze into a puddle.

Tastes better the next day! Moisture settles overnight.

Storage Tips

Store covered at room temperature for up to 3 days.

Refrigerate for up to 1 week—bring to room temp before serving.

Freeze unglazed loaf or slices: Wrap tightly in plastic + foil, freeze up to 3 months. Thaw overnight.

Ingredient Substitutions

Butter

Oil, applesauce, or mashed banana

For moisture with less fat

Yogurt

Sour cream, buttermilk, or dairy-free alternative

Tangy options

Eggs

Flax eggs (2 tbsp ground flax + 6 tbsp water)

Vegan option (texture may vary)

Blueberries

Raspberries, chopped strawberries, or chocolate chips

Seasonal swaps

All-purpose flour

Gluten-free 1:1 blend

Works well if GF-friendly

Serving Suggestions

Serve warm with honey butter.

Great for brunch buffets or picnic baskets.

Double the batch and gift one to a neighbor.

Pair with herbal tea or cold brew coffee.

Cultural Context

Inspired by American farmhouse baking and British teatime traditions, this loaf celebrates simple pleasures. Found on porch tables, holiday spreads, and cozy kitchens alike, it honors the joy of seasonal ingredients transformed into something comforting and celebratory.

Pro Tips

Double the recipe? Yes—perfect for freezing or sharing.

Want a crunchy top? Sprinkle with coarse sugar before baking.

Add streusel: Mix ¼ cup flour, 2 tbsp sugar, 1 tbsp cold butter, and pinch of cinnamon. Sprinkle before baking.

Label your dish: People will ask for the recipe.

Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen blueberries?

A: Absolutely! Keep them frozen and toss in flour—no need to thaw.

Q: Why did my berries sink?

A: Likely not floured or overmixed. Toss in flour and fold gently.

Q: Is this gluten-free?

A: Only if using certified GF flour blend.

Q: Can I make muffins instead?

A: Yes! Fill lined tins ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I skip the glaze?

A: Of course—but it adds sweetness and shine. Try a dusting of powdered sugar instead.

Allergy Information

Contains: dairy (butter, yogurt), eggs, wheat.

Gluten-free option: Use certified GF flour.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on pre-made ingredients and extracts.

Nutrition Facts (Per Slice – Approximate)

Based on 10 servings (with glaze)

Calories: 260

Fat: 10g

Saturated Fat: 6g

Carbohydrates: 40g

Fiber: 1g

Sugar: 24g

Protein: 4g

Sodium: 220mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

This loaf doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with lemon, love, and someone who says, “Let’s make it together.”