🍋 How to Make Delicious Lemon Blueberry Loaf – Simple, Moist & Bursting with Flavor! 🫐✨

October 26, 2025 - By Olivia Food

This Lemon Blueberry Loaf is soft, buttery, and filled with the bright freshness of lemons and juicy blueberries. It’s a simple recipe that delivers bakery-quality results right from your home kitchen. The combination of tangy citrus and sweet fruit creates a perfect balance of flavors, while the texture stays moist and tender for days.

The loaf is easy enough for beginners, yet elegant enough to serve at brunches, family gatherings, or afternoon tea.

Why You’ll Love This Recipe

Requires no special equipment or mixer.
Has a moist, fluffy crumb and golden crust.
Packed with fresh blueberries that stay evenly distributed.
The lemon flavor comes from both juice and zest for depth and brightness.

Keeps well for several days and freezes beautifully.

Ingredients

For the Lemon Blueberry Loaf:

All-purpose flour – 1½ cups (190 g)
Baking powder – 1½ teaspoons
Salt – ¼ teaspoon
Unsalted butter – ½ cup (115 g), melted and slightly cooled
Granulated sugar – ¾ cup (150 g)
Eggs – 2 large, at room temperature
Greek yogurt or sour cream – ½ cup (120 g)

Freshly squeezed lemon juice – 2 tablespoons
Lemon zest – from 2 medium lemons
Vanilla extract – 1 teaspoon
Fresh blueberries – 1 cup (about 150 g)
All-purpose flour (for coating blueberries) – 1 tablespoon

For the Lemon Glaze:

Powdered sugar – ½ to ¾ cup (60–90 g), sifted
Fresh lemon juice – 1½ to 2 tablespoons
Lemon zest (optional) – a pinch for decoration

Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat the Oven

Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or non-stick spray. Line it with parchment paper, leaving a bit of overhang on both sides to make lifting the loaf out easier later.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.
This ensures even distribution of the leavening agent and prevents clumps.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together melted butter, sugar, eggs, yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract.
Whisk until the mixture is smooth and creamy. It should look pale and slightly thick.

Step 4: Combine the Batter

Gradually add the dry ingredients to the wet ingredients in two parts.
Gently fold using a spatula or wooden spoon until the flour is just incorporated.
Do not overmix, as overmixing can lead to a dense texture.

Step 5: Prepare the Blueberries

Toss the blueberries with one tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
Gently fold the coated blueberries into the batter, saving a small handful to sprinkle on top before baking.

Step 6: Pour and Bake

Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
Sprinkle the reserved blueberries evenly on top.
Bake on the middle rack for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
If the top begins to brown too quickly, cover loosely with foil for the last 10–15 minutes.

Step 7: Cooling

Allow the loaf to cool in the pan for about 10–15 minutes. Then lift it out using the parchment overhang and place it on a wire rack to cool completely before adding the glaze.
Cooling is important to let the loaf set and maintain its structure.

Step 8: Prepare the Lemon Glaze

In a small bowl, mix the powdered sugar with lemon juice until smooth and pourable. Adjust the consistency to your liking:

Add more sugar for a thicker glaze.
Add more juice for a thinner drizzle.

Once the loaf is fully cool, drizzle the glaze evenly across the top and let it drip down the sides. Sprinkle with extra lemon zest if desired.

Tips for Success

Always use room temperature ingredients for even mixing and better texture.

Don’t overmix after adding flour; stop as soon as you no longer see dry streaks.
Use fresh lemon juice and zest for the best flavor.
Avoid opening the oven too early; wait at least 45 minutes before checking.

Let the loaf cool before glazing, otherwise the glaze will melt into the surface.

Storage

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days if your kitchen is warm.

Freeze (without glaze) for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw at room temperature before serving.

Flavor Variations

Lemon Raspberry Loaf: Replace blueberries with raspberries for a tangier flavor.
Lemon Poppy Seed: Add one tablespoon of poppy seeds to the batter for a pleasant crunch.

Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
Mini Loaves: Bake in mini pans for 25–30 minutes; perfect for gifts or parties.

Serving Suggestions

Serve plain or with a light dusting of powdered sugar.
Pair with tea, coffee, or lemonade for an afternoon treat.

Warm slightly and top with a small pat of butter or a spoonful of lemon curd.

Final Thoughts

This Lemon Blueberry Loaf is a timeless, crowd-pleasing bake that combines bright citrus flavor with the sweetness of berries. The texture is soft, moist, and delicately crumbly, while the lemon glaze gives it a touch of elegance.

It’s the kind of recipe that makes any day feel special — easy enough for a weekday bake, yet impressive enough for company. Once you try it, you’ll find yourself coming back to it again and again.