Bursting with juicy blueberries and zesty lemon flavor, this Lemon Blueberry Loaf is a soft, moist, bakery-style treat that’s perfect for breakfast, brunch, or dessert. It’s easy to make, smells heavenly while baking, and pairs beautifully with a cup of coffee or tea!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1½ cups |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Granulated sugar | ¾ cup |
| Unsalted butter, melted | ½ cup |
| Eggs | 2 large |
| Lemon zest | 1 tablespoon |
| Lemon juice (freshly squeezed) | 2 tablespoons |
| Milk (or buttermilk) | ½ cup |
| Vanilla extract | 1 teaspoon |
| Fresh or frozen blueberries | 1 cup |
| All-purpose flour (for tossing blueberries) | 1 tablespoon |
For the Lemon Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered sugar | ¾ cup |
| Lemon juice | 1–2 tablespoons |
| Lemon zest (optional) | ½ teaspoon |
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal. - Prepare the dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Mix wet ingredients:
In a large bowl, combine sugar, melted butter, eggs, lemon zest, lemon juice, milk, and vanilla extract. Whisk until smooth and creamy. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix! - Add the blueberries:
Toss blueberries in 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter. - Pour into loaf pan:
Spread the batter evenly in the prepared loaf pan and smooth the top. - Bake:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the top browns too quickly, cover loosely with foil during the last 10 minutes. - Cool:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing. - Prepare the glaze:
In a small bowl, whisk powdered sugar with lemon juice (add 1 tablespoon at a time) until smooth and pourable. Stir in lemon zest if desired. - Glaze the loaf:
Drizzle the glaze generously over the cooled loaf. Let it set for 10–15 minutes before slicing.
Pro Tips:
- For extra lemon flavor, brush the warm loaf with a little lemon syrup (lemon juice + sugar) before glazing.
- Use frozen blueberries straight from the freezer—no need to thaw!
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
