Easy Lemon Blueberry Loaf Recipe
If you’re looking for the perfect Lemon Blueberry Loaf recipe, you’re in the right place! This easy lemon blueberry loaf is soft, moist, bursting with fresh blueberries, with a bright citrus flavor. It is made with simple pantry ingredients and topped with a sweet lemon glaze, which makes it perfect for breakfast, brunch, or as a light dessert.
This lemon blueberry loaf takes over my kitchen every summer when lemons and blueberries are in season. You can’t beat the delicious citrusy notes of lemon combined with the sweet flavor of blueberries on a beautiful summer day. Drizzle it with a simple lemon glaze and it’s pure perfection!
Why You’ll Love This Lemon Blueberry Loaf Recipe
- Bright and fresh flavors. The combination of the bright lemon flavor with the sweetness of the blueberries is vibrant and refreshing. Perfect for summer!
- Wonderful texture. This loaf is well known for being super moist and tender because of the ingredients that are used to make it.
- Delicious toppings. In this recipe, we’ll be topping the loaf with extra blueberries, a delicious sweet crumble, and then we drizzle it with a simple lemon icing right before serving that takes it to another level.
- No complicated equipment needed. Just a bowl, a whisk, or a hand mixer is all you need.
Ingredients Needed To Make A Lemon Blueberry Loaf
Scroll down to the recipe card to see the complete list of ingredients.
- Butter. Always use unsalted butter when baking to have better control of the amount of salt you’re using. We will need butter to make the loaf and the sweet crumble that goes on top.
- Sugar. We’ll be using white granulated sugar for both the loaf and the crumble, and powdered sugar for the glaze or icing.
- All-purpose flour. You don’t need to get fancy when it comes to flour, so any brand will do. Again, we’ll use it to make the loaf and the crumble.
- Salt. Use a small amount of salt to enhance the flavors. For this loaf, I typically use table salt because it blends more easily with the rest of the ingredients.
- Lemons. We need the zest and the juice of a large lemon or two medium-sized lemons.
- Baking powder. The only leavening agent needed to make this recipe.
- Eggs. We’ll be using 3 large eggs to give the loaf structure. They also help the loaf rise and enhance its flavor.
- Milk. It adds lots of moisture and prevents the loaf from becoming too dry.
- Vanilla extract. It enhances and complements the flavors of the lemon and blueberries.
- Blueberries. Use fresh. Why? Frozen blueberries pack a lot of moisture, which affects the texture of the loaf.
How To Make A Lemon Blueberry Loaf
Scroll down to the recipe card to see detailed step-by-step instructions.
- Mix all of the ingredients for the crumble and chill until right before baking.
- Whisk the flour, baking powder, and salt in a large bowl.
- In a separate bowl, cream the butter. Mix the sugar with lemon zest, then add it to the butter.
- Add the eggs, milk, lemon juice, and vanilla.
- Add the dry ingredients to the wet and mix again.
- Toss the blueberries with a small amount of flour and fold them into the batter.
- Pour the batter into a prepared loaf pan. Top with a handful of more blueberries and the chilled crumble.
- Bake at 350 degrees F (180 degrees C) for 50-60 minutes, then let it cool to room temperature.
- Whisk the ingredients for the glaze in a small bowl and then drizzle the cooled loaf before slicing and serving.
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FAQs
Can I use frozen blueberries to make this lemon blueberry loaf?
I know that there are many recipes where they’ll use frozen blueberries for baking cupcakes, loaves, or cakes. But I always try to use fresh blueberries simply because frozen blueberries tend to hold more moisture, which affects the structure of the cake.
Can I swap other types of berries for the blueberries?
You sure can! This loaf is fantastic when made with either raspberries or blackberries, especially when they are in season.
Can I skip the lemon in this recipe and make it with just blueberries?
You can, but only if you use one egg instead of three. We use three large eggs in this recipe because the acidity of the lemon juice tends to make the loaf more dense; adding the extra eggs will give it more structure and moisture. A regular blueberry loaf made without lemon juice will not have this issue, and that’s why we would only need one egg to make it.
Equipment Needed For Making A Lemon Blueberry Loaf
- Stainless Steel Whisk Set
- Silicone Spatula Set
- Mixing Bowl Set
- Electric Hand Mixer
- Non-Stick Large Loaf Pan
More Delicious Cake Recipes
- The Perfect Pound Cake
- Best Pumpkin Bread Recipe
- Blueberry Muffins
- María Luisa Cake
- Tres Leches Cake Recipe
- Carrot Cake
- Chocolate Chip Banana Bread
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Easy Lemon Blueberry Loaf Recipe
Ingredients
Crumble
- 2 Tbsp unsalted butter, melted
- 3 Tbsp white granulated sugar
- ⅓ cup (40 g) all-purpose flour
- Pinch salt
Lemon Blueberry Loaf
- 1½ cups (180 g) all-purpose flour (plus a few Tbsps to flour the blueberries)
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) white granulated sugar
- 1 Tbsp fresh lemon zest (from 1 large lemon or 2 medium lemons)
- ¾ cup (169.5 g) unsalted butter, softened
- 3 large eggs
- ¼ cup (59 ml) milk
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 tsp vanilla extract
- 1½ cups (150 g) fresh blueberries (divided)
Lemon Icing or Glaze
- ½ cup (62.5 g) powdered sugar
- ¾ Tbsp lemon juice (or to taste)
- ½ Tbsp milk (add more to thin it out)
Instructions
To Make the Crumble:
- Mix all of the ingredients for the crumble in a small bowl, cover, and refrigerate until just before baking.
To Make the Lemon Blueberry Loaf:
- Preheat the oven to 350°F (180°C) and prepare a 9×5-inch (23×13 cm) loaf pan by greasing and flouring it or by spraying it with cooking spray and covering it with parchment paper.
- In a large mixing bowl, whisk the all-purpose flour, baking powder, and salt and set aside.
- In a separate bowl, rub the sugar with the lemon zest using your fingers to release the oil from the lemon zest. This will intensify the lemon flavor in the cake.
- With the mixer running on medium-low speed, cream the butter. Then add the sugar and lemon zest mixture and mix until well combined.
- Incorporate the eggs, one at a time, while you continue mixing.
- Add the milk, lemon juice, and vanilla extract.
- Add the dry ingredients to the batter and mix to incorporate. Scrape the sides and bottom of the bowl with a spatula to make sure everything is well blended.
- Toss the blueberries with a few tablespoons of all-purpose flour and then fold in 1 cup (100 g) of the blueberries into the batter.
- Pour the batter into the prepared loaf pan. Top with the remaining ½ (50 g) cup of blueberries, followed by a layer of the chilled crumble.
- Bake for 55 minutes to 1 hour or until a toothpick or skewer inserted in the center comes out clean.
- Let the loaf cool on a wire rack before drizzling it with the lemon icing.
To Make the Lemon Icing:
- In a small bowl, whisk together all of the ingredients for the icing, then drizzle it over the cooled lemon blueberry loaf before serving.
Notes
- Swap the blueberries with raspberries or blackberries, or a combination of both, to give this loaf a different flavor.
- Make sure the ingredients are at room temperature so they incorporate well with the batter.
- Skip the hand mixer and whisk everything with a whisk or a spatula, if you prefer.
- Refrigerate any leftover lemon blueberry cake slices in an airtight container for up to 3-5 days.
- Freeze this lemon blueberry loaf inside a resealable freezer bag or container for up to 3 months. Let it thaw in the refrigerator before serving.
- To make things easier, you can cut the loaf into slices before freezing it and wrap each slice with plastic wrap. That way, you can thaw and enjoy a single slice without having to defrost the entire loaf! 😉
