Lemon Blueberry Loaf Recipe 🍋🫐

This Lemon Blueberry Loaf is a tender, moist cake-like bread filled with sweet, juicy blueberries and topped with a refreshing lemon glaze. The balance of tart lemon and sweet blueberries makes each bite an absolute treat. Let’s break it down even further, with extra tips, step-by-step instructions, and more to guarantee success!

Ingredients:

For the Loaf:

1 ½ cups plus 1 tablespoon all-purpose flour
- The flour forms the structure of the loaf and helps it rise. Make sure you measure your flour correctly: fluff the flour with a spoon, then spoon it into your measuring cup and level off with a knife to avoid using too much flour. This ensures the loaf isn’t dense.

2 teaspoons baking powder
- Baking powder provides the lift needed for the loaf to rise. If you’re using a different kind of flour, like cake flour, you may need to adjust the amount of baking powder.
3 large eggs
- Eggs act as a binding agent and help give the loaf structure. Room temperature eggs are best because they incorporate more easily and evenly into the batter.
1 cup granulated sugar
- Sugar not only sweetens the loaf but also helps with browning and adds to the loaf’s moistness. You can substitute with coconut sugar or a sugar alternative if you’re looking for something healthier.

1 cup plain yogurt or sour cream
- Yogurt gives a slight tang and helps keep the loaf moist. Sour cream provides a richer, slightly thicker texture. Both options help create a tender crumb. If you want an extra creamy texture, sour cream might be the way to go, but yogurt gives a lighter feel.
½ teaspoon salt
- Salt enhances the sweetness of the sugar and balances the tanginess of the lemon.
½ teaspoon vanilla extract
- Vanilla enhances the overall flavor and complements the citrus and berries without overpowering them.

½ cup vegetable oil
- The oil keeps the loaf moist and tender. It’s also the key ingredient for the texture of the loaf. You can use melted butter if you prefer a richer taste, but oil is lighter and ensures a fluffier loaf.
2 teaspoons lemon zest
- Fresh zest from a lemon is where the essence of the lemon flavor comes from. Use a microplane or fine grater to zest the skin of the lemon, avoiding the white pith, which can be bitter. The zest will infuse the loaf with a fresh, zesty punch.
1 ½ cups fresh or frozen blueberries
- Fresh blueberries will burst with juice during baking, creating pockets of fruity sweetness. If you use frozen blueberries, don’t thaw them before adding to the batter—this helps them hold their shape and prevents the batter from turning blue. Dusting frozen blueberries with a little flour before folding them in helps keep them suspended evenly in the loaf.

For the Lemon Glaze/Syrup:

2 to 3 tablespoons lemon juice
- Freshly squeezed lemon juice is key for the best flavor. Bottled lemon juice often lacks the brightness and freshness of fresh lemons.
1 cup sifted powdered sugar
- Sifting the powdered sugar prevents any lumps from forming in your glaze and ensures a smooth, silky finish.

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Be sure your oven is fully preheated to ensure even baking. If your oven tends to run hot, you can lower the temperature to 325°F to prevent the loaf from browning too quickly on top.
Tip: Place the oven rack in the center of the oven. This helps the loaf cook evenly, especially since you want a golden brown top with a perfectly cooked center.

Step 2: Prepare the Pan

Grease the loaf pan (9×5 inches is ideal). You can use butter or nonstick spray to grease the sides and bottom, or line the pan with parchment paper for easy removal of the loaf once it’s baked.
Tip: If you use parchment paper, leave an overhang on the sides so you can easily lift the loaf out of the pan once it’s cooled.

Step 3: Sift the Dry Ingredients

In a medium bowl, sift together 1 ½ cups plus 1 tablespoon flour, baking powder, and salt. Sifting helps ensure that the ingredients are evenly distributed, which is important for even rising.

Tip: If you don’t have a sifter, you can whisk the dry ingredients together, but sifting gives a lighter texture to the loaf.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk together 3 eggs, granulated sugar, yogurt or sour cream, vegetable oil, and vanilla extract until smooth and well-combined.
Tip: Ensure that the yogurt or sour cream is room temperature—this helps it blend smoothly with the other ingredients.

Step 5: Combine Wet and Dry Ingredients

Slowly add the sifted dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix or the loaf will be dense.
Tip: If you use an electric mixer, mix on low speed. Mixing on high speed can lead to overworking the batter, making the loaf dense.

Step 6: Add the Blueberries

Toss the blueberries with 1 tablespoon of flour in a small bowl. This helps prevent the berries from sinking to the bottom during baking and keeps them evenly distributed throughout the loaf.

Gently fold the blueberries into the batter using a spatula. Avoid overmixing so the berries don’t break and turn the batter blue.

Step 7: Pour and Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan on the counter to release any air bubbles and ensure the batter settles evenly.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The loaf should be golden brown on top, and a slight crack down the middle is a good indicator that it’s done.

Tip: If the top is browning too quickly, loosely cover the loaf with aluminum foil and continue baking. This will prevent it from overbaking while still cooking the center.

Step 8: Cool the Loaf

After baking, allow the loaf to cool in the pan for about 10 minutes. This helps it set and makes it easier to remove from the pan.
Once it’s cooled for 10 minutes, gently remove it from the pan and transfer it to a cooling rack to finish cooling completely.

Step 9: Make the Lemon Glaze/Syrup

In a small saucepan, combine 2 to 3 tablespoons lemon juice with 1 cup sifted powdered sugar. Stir over low heat until the sugar dissolves and the glaze begins to simmer. Simmer for about 3 minutes to thicken slightly.
Tip: If you prefer a thicker glaze, you can simmer it a little longer. If it gets too thick, just add a splash of lemon juice to thin it out.

Step 10: Glaze the Loaf

Once the loaf is mostly cooled, poke small holes in the top and sides of the loaf using a toothpick. This allows the glaze to soak in and flavor the bread.

Brush the glaze over the top and sides of the loaf with a pastry brush. The glaze will add a beautiful, shiny finish and a tangy lemon flavor.

Step 11: Let the Glaze Set

Allow the glaze to harden for about 15 minutes before slicing. This gives the glaze time to set and firm up slightly, making the loaf easier to slice.

Additional Tips for Success:

Blueberry Tips: If using frozen blueberries, don’t thaw them beforehand. Tossing them with flour helps them stay suspended in the batter. Otherwise, they might bleed into the loaf and turn the whole thing purple.

Zesting Lemons: Make sure you zest the lemon before juicing it! Zesting gives your loaf that essential bright, citrusy flavor.
Avoid Overmixing: Once you combine the wet and dry ingredients, mix gently and don’t overwork the batter. This helps ensure the loaf turns out light and fluffy.
Storage: Keep the loaf wrapped tightly in plastic wrap or in an airtight container. It’ll stay fresh at room temperature for 3-4 days or in the fridge for up to a week. It also freezes well if you want to keep it for longer (up to 2 months).

Why You’ll Love This Lemon Blueberry Loaf:

The bright, zesty lemon flavor pairs perfectly with the sweet, juicy blueberries, making each bite refreshing and indulgent.
It’s easy to make but impressive enough for special occasions, like brunches, gatherings, or gift-giving.
The moist and fluffy texture is a result of the perfect combination of yogurt (or sour cream) and oil,