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Lemon Blueberry Loaf

Best Lemon Blueberry Loaf Recipe: Moist and Delicious

This loaf is not just a dessert – it’s an experience. The burst of juicy blueberries in every bite, paired with the refreshing citrus zing of lemon, makes this loaf stand out on any table. Perfect for spring brunches, summer picnics, or cozy winter breakfasts, it’s a year-round favorite. Serve it warm with a dollop of cream or cold as a midday snack.

  • Total Time: 1 hour
  • Yield: 1 hour 1x

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest

Add-Ins

  • 1 cup fresh or frozen blueberries (lightly dusted with flour)

Instructions

  1. Preheat the Oven
    • Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Mix the Dry Ingredients
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    • Pro Tip: Sifting the dry ingredients creates a lighter, fluffier loaf.
  3. Cream the Butter and Sugar
    • In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
    • Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, lemon juice, and lemon zest.
  4. Combine Wet and Dry
    • Gradually add the dry ingredients to the wet mixture, alternating with ⅓ cup of milk. Mix until just combined. Avoid overmixing to keep the loaf tender.
  5. Add the Blueberries
    • Toss the blueberries in 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
    • Caution: Overmixing at this stage can cause the blueberries to burst and tint the batter.
  6. Bake the Loaf
    • Pour the batter into the prepared loaf pan and spread it evenly.
    • Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
    • Tip: If the top begins to brown too quickly, cover the loaf loosely with foil during the last 15 minutes.
  7. Cool and Serve
    • Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.

Notes

🌱 Variations and Substitutions

  • Gluten-Free Option: Use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for structure.
  • Vegan Substitute: Replace the butter with vegan margarine and the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
  • Dairy-Free: Swap regular milk for almond, oat, or coconut milk.
  • Extra Sweetness: Stir in white chocolate chips for a sweet twist.
  • Author: Anna RM
  • Prep Time: 15 min
  • Cook Time: 45 min