Blueberry Lemon Loaf (Printable)

Moist lemon loaf with fresh blueberries and a sweet tangy glaze, ideal for gatherings and teatime treats.

# What You Need:

→ Lemon Blueberry Loaf

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for tossing blueberries

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - ½ teaspoon lemon zest for garnish

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 50 to 55 minutes until a toothpick inserted in center comes out clean. If browning too quickly, tent with foil during final 15 minutes.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice for thinner consistency if desired.
11 - Drizzle glaze over cooled loaf. Garnish with extra lemon zest if desired. Slice and serve.

# Expert Suggestions:

01 -
  • The blueberries burst into pockets of tartness that balance the sweet glaze perfectly, and people always ask for the recipe.
  • It's tender and moist without feeling heavy, so you can actually enjoy a generous slice without the kitchen guilt.
  • The whole thing comes together in under 15 minutes of prep, then the oven does the work while you're finishing other things.
02 -
  • Room temperature ingredients really do matter here—I learned this the hard way when I grabbed cold eggs once and ended up with a grainy, broken batter that baked up tough.
  • Don't thaw frozen blueberries because the ice crystals actually help them stay whole instead of turning your crumb purple and wet.
  • Overmixing after adding the flour is the fastest way to ruin this recipe, so stop stirring as soon as you don't see white streaks anymore.
03 -
  • Use a kitchen scale to measure flour if you have one, because a cup can vary by 15 to 20 grams depending on how you scoop, and that changes your texture significantly.
  • Let your batter rest for five minutes before pouring it into the pan—it helps the flour fully hydrate, which gives you a more tender crumb and better rise in the oven.
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