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Lemon Blueberry Loaf Recipe
Lemon Blueberry Loaf combines the bright citrus notes of fresh lemon with juicy blueberries in a tender, moist quick bread that’s perfect for any occasion. This delightful loaf features a tangy lemon glaze that adds an extra layer of flavor and makes each slice irresistible. Whether you’re serving it for breakfast, brunch, or afternoon tea, this easy-to-make treat will quickly become a household favorite.
Why You'll Love This Recipe
- Perfect balance of sweet and tart flavors with fresh lemon zest and juicy blueberries in every bite
- Simple one-bowl recipe that comes together in just 25 minutes of prep time
- Versatile treat that works for breakfast, dessert, or an afternoon snack
- Stays moist for days thanks to the butter and milk combination
- Beautiful presentation with the glossy lemon glaze that impresses guests
Why This Lemon Blueberry Loaf Recipe Works
The secret to this amazing loaf lies in the perfect ratio of ingredients. Fresh lemon zest and juice provide natural citrus oils that infuse the entire bread with bright flavor. The melted butter creates a tender crumb while keeping the loaf incredibly moist.
Coating the blueberries in flour prevents them from sinking to the bottom during baking. This simple trick ensures even distribution throughout the loaf. The combination of baking powder and the right mixing technique creates a light, fluffy texture that melts in your mouth.
The tangy lemon glaze soaks slightly into the warm bread, creating pockets of intense lemon flavor. This finishing touch transforms a simple quick bread into something truly special that rivals any bakery version.
What You’ll Need for Lemon Blueberry Loaf
Ingredients
For the loaf:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating berries)
For the glaze:
- 2 tablespoons butter, melted
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Tools
- 9″x 5″ loaf pan
- Electric mixer or stand mixer
- Medium mixing bowls
- Wire cooling rack
- Baking sheet (to catch glaze drips)
- Parchment paper
- Measuring cups and spoons
- Microplane or zester for lemon
How to Make Lemon Blueberry Loaf
Follow these simple steps to create your perfect lemon blueberry loaf:
| Step 1: | Preheat oven to 350°F and line a 9″x 5″ loaf pan with parchment paper or lightly grease with butter. |
| Step 2: | In a medium bowl, whisk together flour, baking powder, and salt. Set aside. |
| Step 3: | Using an electric mixer, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined. |
| Step 4: | Alternately add flour mixture and milk in two batches while mixing slowly. Stop as soon as just combined. |
| Step 5: | Rinse blueberries if fresh, then toss with 1 tablespoon flour in a small bowl to prevent sinking. |
| Step 6: | Gently fold flour-coated berries into batter by hand, working quickly to avoid overmixing. |
| Step 7: | Pour batter into prepared pan and bake 55-65 minutes until a toothpick comes out clean. |
| Step 8: | Cool in pan for 30 minutes, then transfer to wire rack with baking sheet underneath. |
| Step 9: | Whisk together glaze ingredients and pour over warm loaf. Let set before serving. |
Chef's Helpful Tips
- Room temperature eggs and milk blend more easily and create a smoother batter
- Don’t overmix the batter – stop as soon as ingredients are just combined to avoid a tough loaf
- If using frozen blueberries, don’t thaw them first – add them frozen to prevent bleeding
- Test for doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs
- Pour the glaze while the loaf is still slightly warm for better absorption and flavor
Serving and Storage Tips for Lemon Blueberry Loaf
This versatile loaf tastes amazing served warm or at room temperature. The flavors actually intensify after sitting overnight, making it even better the next day. For an elegant presentation, dust with powdered sugar just before serving.
Serving Tips
Slice the loaf with a sharp serrated knife for clean cuts. Serve alongside your morning coffee or tea for a delightful breakfast treat. For dessert, try it with a dollop of whipped cream or vanilla ice cream.
This loaf pairs beautifully with other brunch items like our Ultimate Chicken Casserole for a complete spread. You can also warm individual slices in the microwave for 10-15 seconds to enjoy that fresh-from-the-oven taste.
Store the glazed loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Mistakes to Avoid while making Lemon Blueberry Loaf
Overmixing the batter is the most common mistake that leads to a dense, tough loaf. Mix just until the ingredients come together. Using old baking powder can result in a flat loaf that doesn’t rise properly – always check expiration dates.
Adding too many blueberries or forgetting to coat them in flour causes them to sink to the bottom. Stick to the recipe measurements for best results. Opening the oven door too early can cause the loaf to collapse in the center.
Not properly measuring flour can throw off the texture. Always level off measuring cups with a knife for accuracy. Using bottled lemon juice instead of fresh significantly reduces the bright citrus flavor that makes this loaf special.
You Must Know
- Fresh lemon juice and zest are essential – bottled juice won’t give the same bright flavor
- The loaf continues cooking slightly after removal from oven, so don’t overbake
- Altitude adjustments may be needed – add 2-3 tablespoons extra flour above 3,000 feet
- The glaze will harden as it cools, creating a sweet crust on top of the loaf
Suggestions for Lemon Blueberry Loaf
Try different citrus variations by substituting orange or lime zest and juice for a unique twist. Add a teaspoon of poppy seeds to the batter for extra texture and visual appeal. For a healthier version, substitute half the all-purpose flour with whole wheat flour.
Create mini loaves by dividing the batter among smaller pans and reducing baking time to 25-30 minutes. These make perfect gifts or individual portions. You can also bake this recipe as muffins – just reduce the baking time to 18-22 minutes.
For special occasions, add a cream cheese swirl by dropping spoonfuls of sweetened cream cheese on top of the batter and swirling with a knife. This pairs wonderfully with our Keto Cloud Cake Recipe for those watching their carbs.
Check out similar recipes like this Lemon Blueberry Bread Recipe or this Blueberry Lemon Loaf Recipe for more inspiration.
FAQs:
Yes, frozen blueberries work perfectly. Don’t thaw them first – toss them frozen with flour and fold into the batter to prevent color bleeding.
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs attached, not wet batter.
Absolutely! The loaf is delicious on its own. You can dust it with powdered sugar instead or enjoy it plain.
This happens when berries aren’t coated in flour first. The flour coating helps them suspend in the batter during baking.
Yes, you can easily double all ingredients to make two loaves. Bake them side by side, rotating halfway through for even baking.
Conclusion
This Lemon Blueberry Loaf recipe delivers bakery-quality results with minimal effort. The combination of tangy lemon and sweet blueberries creates a perfect balance that appeals to all taste preferences. With simple ingredients and straightforward instructions, you’ll have a gorgeous loaf ready in under 90 minutes.
Whether you’re new to baking or an experienced home cook, this recipe guarantees success every time. The moist, tender crumb and bright citrus glaze make it a standout addition to any meal. Try pairing it with our Creamy Garlic Shrimp Pasta for an impressive dinner party menu.
Make this Lemon Blueberry Loaf your go-to recipe for potlucks, brunches, or whenever you need a reliable crowd-pleaser. Once you experience the incredible aroma filling your kitchen and taste that first glazed slice, you’ll understand why this recipe becomes an instant favorite.
More Easy Baking Recipes:
- Irresistibly Moist Vegan Zucchini Muffins Delight Recipe
- Ultimate Gluten-Free Almond Cake: Nutty Indulgence Today
- Protein-Packed Cinnamon Swirl Bread for a Healthy Boost
- Indulge in Creamy Strawberry Crunch Cheesecake Recipe
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📖 Recipe Card
Easy Lemon Blueberry Loaf Recipe
- Total Time: 35 minute
- Yield: 1 loaf (10-12 slices) 1x
Description
This moist lemon blueberry loaf combines bright citrus flavors with juicy berries, topped with a tangy lemon glaze for the perfect sweet treat.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating berries)
- 2 tablespoons butter, melted (for glaze)
- ½ cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F and line a 9″x 5″ loaf pan with parchment paper or lightly grease with butter.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice until well combined.
- Alternately add flour mixture and milk in two batches while mixing slowly. Stop as soon as just combined.
- Rinse blueberries if fresh, then toss with 1 tablespoon flour in a small bowl to prevent sinking.
- Gently fold flour-coated berries into batter by hand, working quickly to avoid overmixing.
- Pour batter into prepared pan and bake 55-65 minutes until a toothpick comes out clean.
- Cool in pan for 30 minutes, then transfer to wire rack with baking sheet underneath.
- Whisk together glaze ingredients and pour over warm loaf. Let set before serving.
Notes
- Room temperature eggs and milk blend more easily and create a smoother batter
- Don’t overmix the batter – stop as soon as ingredients are just combined to avoid a tough loaf
- If using frozen blueberries, don’t thaw them first – add them frozen to prevent bleeding
- Test for doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs
- Pour the glaze while the loaf is still slightly warm for better absorption and flavor
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 245
- Sugar: 22g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry lemon bread, citrus berry loaf, lemon glazed quick bread, blueberry breakfast bread, lemon zest loaf cake, berry citrus dessert, sweet lemon bread recipe, glazed fruit loaf
