Jump to Recipe Print RecipeWalking into my kitchen, I was greeted by the irresistible aroma of citrus zest dancing with blueberries, instantly lifting my spirits. This Lemon Blueberry Loaf is not just another baked good; it’s a delightful escape that combines the comforting sweetness of blueberries with the refreshing zing of lemon. With its moist texture and luscious lemon glaze, each slice feels like a warm hug, making it perfect for both a cozy breakfast and a casual afternoon treat. Plus, it’s versatile! You can easily make it gluten-free or dairy-free, allowing everyone to join in on the deliciousness. Are you ready to whip up a loaf that will have your kitchen buzzing with happiness? Let’s dive in! Why is Lemon Blueberry Loaf Irresistible? Bright, Flavorful Combination: This loaf beautifully merges sweet blueberries with zesty lemon, creating a symphony of flavors in every bite. Moist and Tender Texture: Each slice boasts a soft, tender crumb, keeping your taste buds satisfied and eager for more. Versatile Recipe: Perfect as a breakfast treat or an afternoon snack, it easily transitions into any part of your day. Diet-Friendly Options: Adaptations for gluten-free or dairy-free diets mean everyone can indulge in this delightful dessert! Crowd-Pleaser: Whether shared at a gathering or enjoyed solo, this loaf is sure to impress, making it a great companion to your favorite coffee or tea. For a twist, consider whipping up some Whipped Pink Lemonade or try pairing it with a scoop of vanilla ice cream. Enjoy! Lemon Blueberry Loaf Ingredients • Here’s what you need to create this delightful treat! For the Loaf All-Purpose Flour – Provides the base structure for the loaf; substitute with gluten-free flour for a gluten-free version. Salt – Enhances the flavor balance; essential for a well-rounded loaf. Baking Powder – Acts as a leavening agent for that perfect rise; always check for freshness. Unsalted Butter – Adds moisture and richness; try plant-based butter for a dairy-free option. Granulated Sugar – Sweetness is key; reduce sugar for a less sweet loaf or substitute with coconut sugar for a lower glycemic index. Eggs – Contributes structure and moisture; replace with a flaxseed egg for a vegan twist. Fresh Lemon Juice – Adds a bright, fresh flavor; bottled juice is okay but fresh is best for true taste. Lemon Zest – Provides an additional punch of citrus flavor; feel free to add more for an intense lemon profile. Vanilla Extract – Enhances overall flavor; no need for substitutions here. Milk – Contributes to the loaf’s moistness; use almond milk or any other preferred milk for a dairy-free version. Blueberries – The star ingredient of the loaf, bursting with sweetness and juiciness; frozen blueberries can be used straight from the freezer. For the Lemon Glaze Powdered Sugar – Sweetness for the glaze; it creates that beautiful glossy finish. Fresh Lemon Juice – Brightens the glaze, creating a perfect counterpart to the loaf’s flavors. Vanilla Extract – Adds a subtle warmth to the glaze; enhances the overall dessert experience. With these ingredients, you’ll be able to create a deliciously moist Lemon Blueberry Loaf that will have everyone asking for seconds! Enjoy the baking process! Step‑by‑Step Instructions for Lemon Blueberry Loaf Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare your loaf pan by greasing it with butter or lining it with parchment paper to ensure easy removal later. This step is crucial for achieving that beautifully golden crust on your Lemon Blueberry Loaf. Step 2: Mix Dry Ingredients In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of baking powder. This dry mixture serves as the foundation for your loaf, helping it rise beautifully. Set it aside, as you’ll be introducing these ingredients to the wet mix shortly. Step 3: Prepare Wet Ingredients In a large mixing bowl, combine ½ cup of melted unsalted butter and 1 cup of granulated sugar, whisking until the mixture is creamy. Add 2 eggs, ¼ cup of fresh lemon juice, the zest of 1 lemon, and 1 teaspoon of vanilla extract. Mix well, ensuring all ingredients are smoothly combined to create a flavorful base for your Lemon Blueberry Loaf. Step 4: Combine Ingredients Gradually add the dry ingredient mixture to your wet ingredients while alternating with ½ cup of milk. Mix gently until just combined, being cautious not to overmix—this helps retain the loaf’s tender texture. You should see a thick batter that’s full of potential to rise beautifully in the oven. Step 5: Add Blueberries Carefully fold in 1 cup of fresh blueberries into your batter. Use a spatula to gently incorporate the blueberries to avoid crushing them. Their sweet juices will create delightful pockets within the Lemon Blueberry Loaf, resulting in bursts of flavor with every slice. Step 6: Bake the Loaf Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake. Place it in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the loaf, covering the top loosely with foil if it begins to brown too much. Step 7: Make the Lemon Glaze While the loaf bakes, prepare the glaze by whisking together 2 tablespoons of melted butter, 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and ½ teaspoon of vanilla extract in a small bowl. This sweet lemon glaze will add a beautiful finish and tangy flavor that complements the loaf perfectly. Step 8: Cool and Glaze After baking, cool the Lemon Blueberry Loaf in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon glaze generously over the top, allowing it to set before slicing. This final touch transforms your loaf into a delectable treat that’s sure to impress! How to Store and Freeze Lemon Blueberry Loaf Airtight Container: Store leftover Lemon Blueberry Loaf in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful. Freezer: For longer storage, slice the loaf and wrap each piece tightly in plastic wrap before placing it in a freezer bag. It can be frozen for up to 3 months. Thawing: To enjoy frozen slices, simply remove them from the freezer and let them thaw at room temperature for a few hours. Reheat in the microwave for 10-15 seconds for that fresh-baked taste. Reheating: If you’ve stored it in the fridge or freezer, feel free to warm individual slices in the microwave or toast them lightly for a deliciously cozy treat. Lemon Blueberry Loaf Variations Explore new twists and flavor enhancements with this Lemon Blueberry Loaf recipe, making it even more delightful! Gluten-Free: Substitute all-purpose flour with a gluten-free blend to cater to gluten sensitivities while keeping the same great taste. Dairy-Free: Switch out unsalted butter for plant-based butter and use almond or oat milk for a creamy yet dairy-free delight. Sugar-Free: Use a sugar alternative like stevia or monk fruit to satisfy your sweet tooth without the sugar overload. Berry Medley: Replace blueberries with a mix of raspberries, strawberries, or blackberries for a colorful and fruity explosion. Let your palate dance with different berry flavors! Lemon Extract Boost: For an extra citrus kick, add a teaspoon of lemon extract to the batter, enhancing that bright lemony essence even more. Add Nuts: Throw in a half cup of walnuts or pecans for a crunchy texture that contrasts beautifully with the moist loaf. This adds an irresistible nutty layer to every slice! Coconut Twist: Mix in shredded coconut for a tropical flair, transforming this loaf into a refreshing beachy treat perfect for summer gatherings. Muffin Version: Pour the batter into muffin tins instead of a loaf pan for delightful, portable treats. Bake for about 20-25 minutes for a great grab-and-go option. For a refreshing drink pairing, indulge in a glass of Whipped Pink Lemonade next to your loaf, or enjoy a slice alongside a creamy scoop from the Lemon Blueberry Crumble Cheesecake. Enjoy customizing your delightful creation! Expert Tips for Lemon Blueberry Loaf Flour Dusting: Lightly dust the blueberries with flour before adding them to the batter. This keeps them from sinking during the bake, ensuring that each slice is dotted with juicy fruit. Check Freshness: Always make sure your baking powder is fresh! This is crucial for achieving the perfect rise in your Lemon Blueberry Loaf; expired powder can lead to a dense loaf. Mixing Care: Avoid overmixing when combining wet and dry ingredients. This safeguards the loaf’s tender texture and helps it remain soft and moist. Add More Zest: If you crave extra lemon flavor, consider increasing the amount of lemon zest in your batter. It’s a great way to enhance the citrus profile without needing more juice. Storage Tips: Store any leftover Lemon Blueberry Loaf in an airtight container at room temperature for up to 3 days. Alternatively, freeze slices for enjoyment later, making this sweet treat last longer! What to Serve with Lemon Blueberry Loaf Indulging in the delightful Lemon Blueberry Loaf transforms any moment into a celebration, and pairing it with tasty companions elevates your experience even more. Creamy Mashed Potatoes: This smooth and buttery side adds a comforting contrast to the fruity loaf, making for a cozy meal option. Fresh Fruit Salad: A vibrant mix of seasonal fruits plays well with the loaf’s sweet and tangy flavors, providing a refreshing balance. Vanilla Ice Cream: A scoop atop a warm slice creates a luscious, melty experience that’s simply irresistible. Herbal Tea: Opt for a light chamomile or mint tea; its soothing qualities and gentle flavors enhance the loaf’s citrus notes. Yogurt Parfait: Layer yogurt with granola and berries for a nutritious breakfast that compliments the loaf’s sweetness while adding texture. Cheese Platter: A selection of mild, creamy cheeses pairs beautifully, offering a savory contrast that delightfully balances the sweetness of the loaf. Imagine each pairing coming together, creating an inviting spread that warms hearts and invites cozy conversations around the table. Enjoy the moments! Make Ahead Options These Lemon Blueberry Loaf preparations are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance. Simply mix the dry ingredients and store them in an airtight container. For the wet ingredients, combine them in a different bowl and refrigerate, ensuring they’re tightly covered to enhance freshness. When you’re ready to bake, allow the wet mixture to come to room temperature, then combine with the dry ingredients, gently fold in the blueberries, and bake as directed. You can also cool the loaf completely and wrap it tightly to refrigerate for up to 3 days or freeze for up to 3 months, maintaining that delightful moisture and flavor. Enjoy homemade goodness with minimized effort! Lemon Blueberry Loaf Recipe FAQs Can I use frozen blueberries for the Lemon Blueberry Loaf? Absolutely! You can use frozen blueberries straight from the freezer without thawing. This way, they retain their shape and don’t create extra moisture in the batter. Just be sure to fold them in gently, so they don’t get crushed. How should I store the leftover Lemon Blueberry Loaf? For the best flavor and moisture, store leftover Lemon Blueberry Loaf in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can slice it and wrap each piece tightly in plastic wrap before placing them in a freezer bag. It will stay fresh for up to 3 months. What if my Lemon Blueberry Loaf is dense after baking? If your loaf turns out dense, it may be due to overmixing the batter or using stale baking powder. To prevent this, mix until just combined when incorporating dry and wet ingredients. Always check the freshness of your baking powder; expired powder can kill the rise and result in a heavy loaf. Can I make this Lemon Blueberry Loaf gluten-free or dairy-free? Yes! You can easily adapt this recipe. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum. For a dairy-free option, simply use plant-based butter and almond milk or any other non-dairy milk. How do I freeze Lemon Blueberry Loaf properly? To freeze Lemon Blueberry Loaf, first ensure it’s completely cooled. Then, slice the loaf and wrap each slice tightly in plastic wrap, followed by foil or placing them in a freezer bag to avoid freezer burn. You can store it this way for up to 3 months. When you’re ready to enjoy, let the slices thaw at room temperature or reheat them in the microwave for 10-15 seconds for that fresh-baked taste. What should I do if I don’t have fresh lemons for the glaze? If fresh lemons aren’t available, you can use bottled lemon juice for the glaze, but keep in mind the flavor might not be as bright. I recommend adding a bit more zest to make up for it, which will enhance the lemony taste without sacrificing overall quality. Deliciously Moist Lemon Blueberry Loaf with Zesty Glaze This Lemon Blueberry Loaf is a delightful dessert combining sweet blueberries and zesty lemon, perfect for breakfast or a casual treat. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hrCooling Time 10 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Loaf2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.1 teaspoon Salt Essential for flavor balance.1 tablespoon Baking Powder Check for freshness.½ cup Unsalted Butter Use plant-based butter for a dairy-free option.1 cup Granulated Sugar Reduce for less sweetness or substitute with coconut sugar.2 large Eggs Can be replaced with flaxseed egg for a vegan twist.¼ cup Fresh Lemon Juice Fresh juice is best.1 tablespoon Lemon Zest Add more for intense lemon flavor.1 teaspoon Vanilla Extract½ cup Milk Use almond milk for dairy-free option.1 cup Fresh Blueberries Frozen can be used without thawing.For the Lemon Glaze1 cup Powdered Sugar Creates a glossy finish.2 tablespoons Fresh Lemon Juice Brightens the glaze.½ teaspoon Vanilla Extract Equipment Loaf panMixing bowlsWhiskSpatula Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper.In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set aside.In a large bowl, combine melted butter and sugar, whisk until creamy. Add eggs, lemon juice, lemon zest, and vanilla extract. Mix well.Gradually add the dry ingredients to the wet mixture while alternating with milk. Mix gently until combined.Fold in the blueberries carefully to avoid crushing them.Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.For the glaze, whisk together melted butter, powdered sugar, lemon juice, and vanilla extract.Cool the loaf for 10 minutes, then transfer to a wire rack, and drizzle the glaze over it before slicing. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesFor best results, dust blueberries with flour before adding them to the batter. Store leftovers in an airtight container at room temperature for up to 3 days. Tried this recipe?Let us know how it was!