Nothing smells better than a warm lemon loaf coming out of the oven.
The combination of zesty lemon, sweet blueberries, and that glossy lemon glaze creates pure comfort in every bite.pinterest
Perfect for breakfast, afternoon tea, or a cozy weekend treat.
Why You’ll Love This Recipe
- Bright lemon flavor that refreshes every bite
- Juicy blueberries bursting with sweetness
- Moist, tender texture thanks to yogurt or sour cream
- Simple yet elegant—ideal for any occasion
- Pure homemade goodness baked from scratch
Ingredients You’ll Need
For the Loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- ½ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
For the Glaze
- ¾ cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1–2 teaspoons milk (to thin if needed)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it.
- Whisk dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl.
- Cream butter and sugar until light and fluffy. Add the eggs one at a time, mixing well.
- Add lemon zest, lemon juice, yogurt, and vanilla, stirring until combined.
- Fold in the dry ingredients, then gently fold in the blueberries.
- Pour into the prepared pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Cool the loaf completely before glazing.
- Prepare the glaze by mixing powdered sugar, lemon juice, and milk until smooth. Drizzle over the loaf.
Baking Tips
- Always use fresh lemon juice and zest for vibrant flavor.
- Toss blueberries in flour to keep them evenly distributed.
- Don’t skip the yogurt or sour cream—it ensures a moist crumb.
- Let the loaf cool fully before glazing for a perfect finish.
- Double the batch—you’ll wish you had more!
Serving Suggestions
Serve your lemon blueberry loaf with:strawberry
- A hot cup of coffee or tea
- A scoop of vanilla ice cream
- A drizzle of honey for extra sweetness
It’s perfect for brunch tables, family gatherings, or cozy weekends at home.
Variations
- Lemon Raspberry Loaf: Substitute raspberries for blueberries.
- Coconut Lemon Loaf: Add shredded coconut for a tropical touch.
- Mini Loaves or Muffins: Great for gifts or portion control.
- Add poppy seeds: For extra texture and a hint of nutty flavor.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Use them straight from the freezer—do not thaw.
How should I store it?
Keep the loaf at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 2 months.
Can I make it gluten-free?
Yes, simply replace with a 1:1 gluten-free flour blend.
Final Thoughts
This Fresh Lemon Blueberry Loaf is the perfect balance of bright, tangy lemon and sweet, juicy blueberries.
Soft, moist, and topped with a delicate lemon glaze, it’s a bakery-quality treat that’s easy to make at home.
Whether you’re hosting brunch or craving a sweet afternoon bite, this loaf delivers homemade comfort and irresistible flavor every time.
