Lemon Blueberry Loaf Recipe
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This lemon blueberry loaf is sunshine in dessert form! Bright, zesty lemon and bursts of juicy blueberries are wrapped up in a soft, buttery loaf, promising an utterly delicious sweet and tangy bite every time. It’s light and moist, yet filling and refreshing, perfect with your morning cup of coffee or as an after-dinner dessert. So when life gives you lemons, what do you do? Bake a lemon blueberry loaf, of course!
If you love a good lemon loaf and think it couldn’t possibly get any better, think again – this super easy lemon blueberry loaf takes it to the next level. Adapted from the original pound cake recipe in my favorite cookbook, The Joy of Cooking, this treat is unbelievably delicious as it is easy to make. The flavors remind me of spring and it’s one of my favorite Easter treats, along with puff pastry cinnamon rolls.
It has a tender, moist crumb that’s light yet rich, thanks to the buttery base. The blueberries burst as you eat, adding little pockets of juicy sweetness that perfectly complement the bright zesty lemon flavor. The sugary lemon glaze ties everything together, making each slice even more indulgent.
Why You’ll Love This Recipe
- Effortless Recipe: Prep for just 10 minutes, and leave the rest to your oven.
- Fresh and natural ingredients: This loaf is made entirely from scratch, made with simple, natural ingredients that you can feel good about serving to your family and friends.
- Perfect bite, everytime: The loaf is melt-in-your-mouth tender, packed with zesty lemon flavor and sweet, juicy blueberries. Each bite is amazing!
- All-day treat: Whether it’s breakfast, brunch, dessert, or an afternoon snack, this loaf is the chameleon of baked goods, satisfying to eat anytime of the day.
- Great for sharing: A beautiful, bakery-style loaf that’s perfect for sharing – bring it to gatherings, give it as a thoughtful gift, or enjoy it with friends over coffee.
- Freezer-friendly: Make it ahead and freeze slices for a quick treat whenever you crave it.
How to Make a Lemon Blueberry Loaf
Baking a loaf of bread from scratch has never been this easy. Simply make the batter, fold in the blueberries, bake, and finish off with a glaze. Lemon blueberry loaf comes together in just an hour or less, and your kitchen is guaranteed to smell amazing while it’s baking in the oven!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the loaf
- All-purpose flour: Provides the base and structure for the batter, giving the loaf a light and fluffy texture.
- Baking powder: To help the loaf rise.
- Granulated sugar: Help create a tender crumb.
- Butter: For added richness. I use melted unsalted butter.
- Eggs: Provide structure and moisture, binding the ingredients together.
- Lemon zest: Adds that bright lemon flavor we all love.
- Fresh lemon juice: Enhances the lemon flavor and helps balance the sweetness of the other ingredients.
- Blueberries: Add bursts of sweetness and moisture to the loaf. You can use either fresh or frozen blueberries.
For the lemon glaze
- Powdered sugar: Adds a touch of sweetness and gives the glaze a smooth consistency.
- Fresh lemon juice: Enhances the flavor of the glaze.
Step-By-Step Instructions
Excited to whip up this delightful lemon blueberry loaf? This recipe is all about ease and flavor, guiding you through each stage so you can enjoy the smell of fresh lemons and sweet blueberries wafting through your kitchen. So grab your ingredients and let’s get baking!
Step 1: Prep and mix the wet ingredients
Preheat to 325 F. Grease a 9×5-inch loaf pan or line with parchment paper.
Beat the butter in a large bowl with an electric mixer while slowly adding the sugar. Cream together well.
Beat in one egg yolk at a time. Dividing the egg into white and yolk gives a fluffier texture. You can keep the eggs whole if you prefer a dense result, like a traditional pound cake.
Next, add the lemon juice and zest.
Step 2: Combine the dry ingredients and fold in egg whites
In a separate bowl, sift the flour and baking powder. Then slowly mix into the batter on the lowest speed until just combined.
Whip egg whites in the now empty flour bowl until stiff peaks form. Fold into the batter.
Step 3: Layer in the blueberries
Pour a few inches of batter into the loaf pan. Then, gently fold the blueberries into the remaining batter. Pre-pouring batter into the loaf pan before mixing the blueberries helps distribute the berries more evenly through the loaf so they don’t all sink to the bottom.
Step 4: Bake and cool
Pour the rest of the batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
Step 5: Make and add the glaze
Whisk the glaze ingredients until smooth. Drizzle over the cooled loaf before slicing.
Substitutions
Since this recipe requires a number of ingredients, it’s likely that you’re missing one. Don’t worry, you can use ingredients that you love or have on hand. Here are my substitution recommendations:
- All-purpose flour: I like to use all-purpose flour because it makes the loaf light and fluffy, but you can substitute with whole wheat if preferred. You can also use a 1:1 gluten-free flour substitute.
- Granulated sugar: Swap with coconut sugar or honey, although this may alter the moisture content.
- Fresh lemon juice: Use bottled lemon juice in a pinch.
- Blueberries: There is no substitute for blueberries in this recipe, but for a similar treat, try blackberries, raspberries, chopped strawberries, and even cranberries.
- Powdered sugar: Substitute with coconut sugar or a sugar-free powdered sweetener for a healthier alternative.
Expert Tips
- Use room temperature ingredients: Make sure that your ingredients are at room temperature for a smoother batter and better incorporation of ingredients.
- Zest carefully: When zesting your lemons, make sure to only remove the yellow part of the peel. The white pith underneath can be bitter and may affect the flavor of your loaf.
- Don’t over-mix: Overmixing can make the loaf thick and dense. Combining the wet and dry ingredients until they are just barely incorporated to make a very light and fluffy crumb texture.
- Adjust the glaze consistency: If the glaze is too thick, add more lemon juice, 1 teaspoon at time, until it reaches a pourable consistency.
How to Store This Recipe
Place loaf in an airtight container and store at room temperature for up to 3 days, or keep in the refrigerator for up to 5 days. To freeze, transfer to a freezer-safe container and keep in the freezer for up to a month. To thaw, let them sit at room temperature for an hour or two.
What to Serve with Lemon Blueberry Loaf
This loaf is perfect for any time of day – enjoy a warm slice for breakfast, enjoy it as an afternoon pick-me-up, or end your dinner with this simple yet elegant dessert. It’s a great addition to brunch tables, tea parties, and even makes a thoughtful homemade gift.
Lemon blueberry is delightful on its own, but it’s even more enjoyable when paired with other treats. Serve it with a dollop of whipped cream, apple butter, or a scoop of vanilla ice cream for a sweet indulgence. For a lighter touch, enjoy with a fresh fruit salad or a side of yogurt. You can also enjoy it alongside a warm cup of tea or coffee, making it the perfect all-day treat.
More Easy Dessert Recipes To Try
- Peanut butter brownies
- 3-ingredient shortbread
- Puff pastry palmiers
- 3-ingredient fudge
- Peanut butter fudge
Light And Fluffy Lemon Blueberry Loaf Recipe
Ingredients
For the loaf
- 2 cups all-purpose flour
- 1 cup sugar granulated
- ½ teaspoon baking powder
- ½ cup butter unsalted, melted
- 4 whole eggs
- 1 lemon zest
- 2 teaspoons lemon juice fresh
- 1 cup blueberries fresh or frozen
For the lemon glaze
- ¾ cup powdered sugar
- 1-2 tablespoons lemon juice fresh
Instructions
- Preheat to 325 °F. Grease a 9×5-inch loaf pan or line with parchment paper.
- Beat the butter in a large bowl with an electric mixer while slowly adding the sugar. Cream together well.
- Beat in one egg yolk at a time. Add the lemon juice and zest.
- In a separate bowl, sift the flour and baking powder. Then slowly mix into the batter on the lowest speed until just combined.
- Whip egg whites in the now empty flour bowl until stiff peaks form. Fold into the batter.
- Pour a few inches of batter into the loaf pan. Then, gently fold the blueberries into the remaining batter.
- Pour the rest of the batter into the pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk the glaze ingredients until smooth. Drizzle over the cooled loaf before slicing.
Video
Notes
- Make sure that your ingredients are at room temperature for a smoother batter and better incorporation of ingredients.
- When zesting your lemons, make sure to only remove the yellow part of the peel. The white pith underneath can be bitter and may affect the flavor of your loaf.
- Overmixing can make the loaf thick and dense. Combining the wet and dry ingredients until they are just barely incorporated to make a very light and fluffy crumb texture.
- If the glaze is too thick, add more lemon juice, 1 teaspoon at time, until it reaches a pourable consistency.
