Lemon Blueberry Loaf: Bright, Moist, and Perfectly Sweet

Byarlo Jack

Few things capture the essence of spring and summer like the combination of tart blueberries and zesty lemon. The Lemon Blueberry Loaf is a soft, moist quick bread bursting with juicy blueberries and a refreshing lemon flavor. It’s perfect for breakfast, brunch, snack time, or even a light dessert. This loaf combines a tender, buttery crumb with a bright citrus kick and pockets of sweet-tart blueberries. A simple glaze enhances the lemon flavor, giving each slice a shiny, sweet finish that looks as beautiful as it tastes. Whether you’re making it for a family breakfast, a weekend brunch, or to share with friends, this lemon blueberry loaf is guaranteed to impress.

Why You’ll Love Lemon Blueberry Loaf

  • Moist and tender: Soft crumb with juicy blueberries in every bite.
  • Refreshing lemon flavor: Lemon zest and juice brighten the loaf.
  • Quick and easy: No yeast required; ready in under an hour.
  • Versatile: Perfect for breakfast, brunch, snack, or dessert.
  • Customizable: Add streusel, glaze, or nuts for variety.

Ingredients

For the Loaf:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional Additions:

  • ½ cup chopped almonds or pecans
  • ½ teaspoon almond extract for extra depth
  • Streusel topping: ¼ cup flour, 2 tablespoons butter, 2 tablespoons sugar

Lemon Glaze (Optional):

  • ½ cup powdered sugar
  • 1–2 tablespoons lemon juice

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.

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Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture in two additions, alternating with sour cream. Fold gently until just combined. Be careful not to overmix to ensure a tender loaf.

Step 5: Fold in Blueberries

Toss blueberries with a tablespoon of flour (to prevent sinking) and fold them gently into the batter. If using nuts, fold them in as well.

Step 6: Optional Streusel

If desired, prepare a simple streusel topping by mixing flour, sugar, and butter until crumbly. Sprinkle evenly over the top of the batter.

Step 7: Bake

Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.

Step 8: Cool and Glaze

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. For an optional lemon glaze, whisk powdered sugar and lemon juice together until smooth, and drizzle over the cooled loaf. Slice and serve.

Flavor and Texture

The Lemon Blueberry Loaf is tender and moist with a soft crumb. The lemon zest and juice add a bright, refreshing note, balancing the sweetness of the bread and the juicy blueberries. The optional glaze provides a sweet-tart finish that enhances the citrus flavor. Each slice is a combination of light, buttery cake-like texture, bursts of juicy blueberries, and subtle tang from the lemon, making it irresistibly satisfying for breakfast or as a snack with coffee or tea.

Tips for Perfect Lemon Blueberry Loaf

  1. Prevent blueberries from sinking: Toss them in flour before folding into the batter.
  2. Do not overmix: Folding until just combined prevents a dense loaf.
  3. Fresh lemon zest: Provides the best bright citrus flavor.
  4. Check for doneness: Toothpick should come out clean; a few moist crumbs are okay.
  5. Frozen blueberries: Use directly from the freezer without thawing.
  6. Loaf pan size: 9×5-inch pan works best; adjust baking time for larger or smaller pans.
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Variations

Lemon Blueberry Cream Cheese Loaf

Add a cream cheese swirl in the middle for extra richness and a gorgeous visual effect.

Almond Lemon Blueberry Loaf

Fold in chopped almonds and a touch of almond extract for added flavor and crunch.

Streusel-Topped Lemon Blueberry Loaf

Sprinkle a simple crumb topping of butter, sugar, and flour over the batter for a crunchy finish.

Mini Loaves or Muffins

Divide batter into a muffin tin or mini loaf pans for smaller, portable portions. Bake 20–25 minutes for muffins.

Vegan Version

Use plant-based butter, yogurt, and egg substitutes for a dairy- and egg-free loaf.

Make-Ahead and Storage

Lemon Blueberry Loaf can be stored at room temperature in an airtight container for 2–3 days. For longer storage, refrigerate for up to a week. Slice and serve chilled or slightly warmed. This loaf also freezes well for up to 2 months. Wrap tightly in plastic wrap and aluminum foil, then thaw in the refrigerator before slicing. You can also freeze individual slices for convenient grab-and-go treats.

Serving Suggestions

  • Breakfast or Brunch: Serve with butter, jam, or a dusting of powdered sugar.
  • Snack: Enjoy with coffee, tea, or milk.
  • Dessert: Top with whipped cream or a drizzle of lemon glaze.
  • Gift: Wrap a loaf as a thoughtful homemade gift for friends or neighbors.

Nutritional Highlights

To lighten the loaf, you can reduce sugar slightly or substitute part of the butter with Greek yogurt or unsweetened applesauce. While indulgent, the loaf has some nutritional benefits:

  • Blueberries: Packed with antioxidants, fiber, and vitamin C.
  • Lemon: Provides vitamin C and bright flavor without added sugar.
  • Optional nuts: Add healthy fats, protein, and texture.
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Conclusion

Lemon Blueberry Loaf is a bright, moist, and flavorful quick bread perfect for any occasion. Bursting with juicy blueberries and vibrant lemon flavor, this loaf balances sweetness, tang, and tender texture beautifully. Whether served for breakfast, brunch, a snack, or dessert, it’s a versatile and crowd-pleasing recipe. With options for cream cheese swirls, streusel toppings, or nuts, this loaf can be customized to suit your taste and impress anyone who takes a slice. From the first bite to the last, Lemon Blueberry Loaf is a homemade treat that’s simple to make, yet feels special enough to share.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, frozen blueberries can be added directly to the batter. Toss in a little flour to prevent them from sinking.

Can I make this ahead of time?
Yes, the loaf can be baked ahead and stored for 2–3 days at room temperature or up to a week in the fridge.

Can I freeze lemon blueberry loaf?
Yes, wrap the cooled loaf tightly in plastic and foil for up to 2 months. Thaw in the fridge before slicing.

How do I prevent the loaf from becoming too dense?
Do not overmix the batter. Fold ingredients gently until just combined.

Can I add a glaze?
Yes, a simple glaze of powdered sugar and lemon juice enhances the flavor and adds sweetness.

Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake for 20–25 minutes at 350°F (175°C).

Can I add nuts or other fruits?
Yes, almonds, pecans, or additional berries can be added to the batter for texture and flavor.

Do I need to grease the pan?
Yes, lightly grease or line the pan with parchment for easy removal.

What if the top browns too quickly?
Tent loosely with aluminum foil halfway through baking to prevent over-browning.