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Loaf of blueberry bread with icing on a wooden cutting board, surrounded by fresh blueberries and lemons. Two slices are cut from the loaf.

Light And Fluffy Lemon Blueberry Loaf Recipe

Author: Jessica Haggard
This lemon blueberry loaf is sunshine in dessert form! It has a bright citrus flavor and juicy bursts of blueberries, all wrapped up in a soft, buttery loaf. The sugary lemon glaze ties everything together, making each slice even more indulgent. Simply make the batter, fold in the blueberries, bake, and this delightful dessert is yours!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 297 kcal

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 9x5-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.
Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. For a lighter touch, enjoy with a fresh fruit salad, a side of yogurt, or a warm cup of tea or coffee.
Store: 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.

Nutrition

Calories: 297kcalCarbohydrates: 51gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 26mgSodium: 96mgPotassium: 60mgFiber: 1gSugar: 31gVitamin A: 296IUVitamin C: 8mgCalcium: 23mgIron: 1mg
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