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Moist blueberry lemon loaf topped with lemon glaze and fresh blueberries.

Blueberry Lemon Loaf

This Blueberry Lemon Loaf is a simple, cozy treat that pairs beautifully with coffee and has a delightful balance of sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt A small pinch
Wet Ingredients
  • 1/2 cup Butter (softened) or neutral oil For extra moisture
  • 1 cup Sugar
  • 2 large Eggs
  • 1/2 cup Milk or yogurt Yogurt makes it extra tender
  • 1 tablespoon Lemon zest Use fresh lemons
  • 1/4 cup Fresh lemon juice Use fresh lemons
  • 1 teaspoon Vanilla extract
Main Ingredients
  • 1 cup Blueberries Fresh or frozen (do not thaw)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy lifting later.
  2. In a bowl, stir together flour, baking powder, and salt.
  3. In a larger bowl, mix softened butter and sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Then stir in vanilla, lemon zest, and lemon juice.
  4. Mix in milk or yogurt until integrated.
  5. Gently add the dry ingredients to the wet ingredients and stir until just combined.
  6. Toss blueberries with a teaspoon of flour to prevent them from sinking, then fold them into the batter gently.
Baking
  1. Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, checking at 50 minutes for doneness.
Cooling
  1. Cool in the pan for 10 to 15 minutes, then lift out and cool completely before glazing.
Lemon Glaze
  1. Stir together powdered sugar with fresh lemon juice until thick but pourable. Adjust the consistency as necessary and glaze the cooled loaf.

Notes

For a denser loaf, use all butter and add an extra egg yolk. Mini loaves bake faster, typically 20 to 30 minutes depending on the size. Store at room temperature in an airtight container for up to 2 days, refrigerate for an additional couple of days, or freeze slices individually for up to 2 months.