Easy Lemon Blueberry Loaf Recipe
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.
Ingredients
Crumble
- 2 Tbsp unsalted butter, melted
- 3 Tbsp white granulated sugar
- ⅓ cup all-purpose flour
- Pinch salt
Lemon Blueberry Loaf
- 1½ cups all-purpose flour (plus a few Tbsps to flour the blueberries)
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup white granulated sugar
- 1 Tbsp fresh lemon zest (from 1 large lemon or 2 medium lemons)
- ¾ cup unsalted butter, softened
- 3 large eggs
- ¼ cup milk
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 tsp vanilla extract
- 1½ cups fresh blueberries (divided)
Lemon Icing or Glaze
- ½ cup 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 degrees F (180 degrees 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 (148 g) of the blueberries into the batter.
- Pour the batter into the prepared loaf pan. Top with the remaining ½ (74 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! 😉
Nutritional values are approximate and calculated per serving.
Nutrition
Calories: 378kcal, Carbohydrates: 51g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 205mg, Potassium: 83mg, Fiber: 1g, Sugar: 32g, Vitamin A: 590IU, Vitamin C: 5mg, Calcium: 62mg, Iron: 1mg
Tried this recipe?Let us know how it was!