Lemon Blueberry Loaf

The Lemon Blueberry Loaf is a delightful and visually appealing dessert that perfectly balances the tartness of lemons with the sweet, juicy burst of blueberries. This recipe creates a moist, golden-brown loaf, characterized by its tender crumb and aromatic zest.

To start, you’ll need ingredients like all-purpose flour, baking powder, and a pinch of salt to form the dry base. The wet ingredients typically include unsalted butter at room temperature, granulated sugar, and eggs. The stars of the loaf, lemon and blueberries, are integrated in multiple ways. Freshly grated lemon zest and juice infuse the batter with a bright, citrusy essence, while fresh or frozen blueberries add pops of sweet, fruity flavor. Some recipes also include yogurt or sour cream, which contribute to the loaf’s moist texture.

The preparation involves creaming the butter and sugar until light and fluffy, then gradually adding eggs, followed by the lemon zest and juice. The dry ingredients are gently folded in, alternating with the yogurt or sour cream. Care is taken to fold the blueberries into the batter last, often coated in a bit of flour to prevent them from sinking to the bottom.

Baked in a loaf pan until a tester comes out clean, the loaf emerges with a golden-brown crust. An optional lemon glaze, made from confectioners’ sugar and more lemon juice, can be drizzled over the top, adding an extra layer of sweetness and a shiny finish.

The Lemon Blueberry Loaf is usually left to cool before slicing. It’s a versatile treat, perfect for a summery afternoon tea, a comforting breakfast, or as a delightful dessert. The combination of tangy lemon and sweet blueberries, paired with a tender, buttery crumb, makes it a crowd-pleaser that’s both refreshing and satisfying.


  • 1 ½ cups plus 1 tbsp all purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • ½ tsp salt
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 2 tsp lemon zest
  • 1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup

  • 2 to 3 tbsp lemon juice
  • 1 cup sifted confectioner’s sugar

How To Make Lemon Blueberry Loaf

  1. Preheat the oven to 350*
  2. Grease the sides and bottom of a loaf pan
  3. Sift together all dry ingredients for the bread
  4. In a large bowl, mix together all the moist ingredients
  5. Slowly add in the dry ingredients
  6. In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter
  7. Pour the batter into the prepared pan
  8. Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
  9. Remove from the oven and let cool for 10 minutes
  10. Remove loaf from pan and allow to cool on a cooling rack
  11. In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
  12. Using a toothpick, poke holes all over the loaf, top and sides
  13. Use a pastry brush to brush the lemon syrup on the top and the sides.
  14. Let harden for 15 minutes before serving
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