Lemon Blueberry Loaf Recipe

If you’re looking for a bright, cheerful treat that feels like sunshine in every bite, the Lemon Blueberry Loaf is exactly what you need to whip up. Combining the zesty freshness of lemon with bursts of juicy blueberries, this loaf strikes the perfect balance between sweet and tangy. Its tender crumb and golden crust make it a standout snack or breakfast option, guaranteed to become a beloved classic in your kitchen. Whether you’re baking for guests or simply treating yourself, this Lemon Blueberry Loaf delivers vibrant flavors and comforting texture with every slice.

Ingredients You’ll Need

Gathering the ingredients for this Lemon Blueberry Loaf is delightfully simple, and each one plays a vital role in building the loaf’s bright flavor, tender texture, and beautiful appearance.

• All-purpose flour: The foundation that holds everything together with the right amount of structure.
• Baking powder: Helps the loaf rise and gives it a light, airy crumb.
• Salt: Enhances all the other flavors without overpowering the delicate lemon and blueberries.
• Unsalted butter: Adds richness and moistness, creating that irresistible tender bite.
• Granulated sugar: Sweetens the loaf and provides a slight crispness to the crust.
• Eggs: Bind the ingredients and contribute to the fluffy texture.
• Lemon zest: Packs in a punch of citrus aroma and flavor.
• Freshly squeezed lemon juice: Brings brightness and zing to lighten the overall taste.
• Milk: Adds moisture and helps blend the flavors smoothly.
• Blueberries: Juicy bursts that make every bite exciting and colorful, whether fresh or frozen.

How to Make Lemon Blueberry Loaf

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C) to get it nice and hot. Grease and flour a 9×5-inch loaf pan to ensure your beautiful loaf releases easily once baked. This early prep sets the stage for a perfect bake.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl. This simple step ensures your raising agent is evenly distributed, allowing the loaf to rise uniformly with no salty bites.

Step 3: Cream Butter and Sugar

In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This process traps air, helping create the loaf’s tender crumb and enhancing the sweetness.

Step 4: Add Eggs and Lemon

Beat in the eggs one at a time to maintain the emulsion and prevent breaking the batter. Stir in the fresh lemon zest and juice, infusing the mix with vibrant citrus flavor that will sparkle throughout every bite.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and finish with the flour mixture. Stir gently and just enough to combine — overmixing can make the loaf tough, so keep it tender and light.

Step 6: Prepare and Fold in Blueberries

Toss the blueberries in a tablespoon of flour before gently folding them into the batter. This clever trick prevents the berries from sinking to the bottom during baking and keeps their juicy bursts evenly spread.

Step 7: Bake the Loaf

Pour your luscious batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted into the center. The aroma itself will tell you that golden perfection is near!

Step 8: Cool and Remove

Once baked, let the loaf cool in the pan for about 10 minutes. This brief rest helps the structure set. Then, transfer it to a wire rack to cool completely, so you get the most delightful texture once sliced.

How to Serve Lemon Blueberry Loaf

Garnishes

Elevate your Lemon Blueberry Loaf with a dusting of powdered sugar or a simple lemon glaze drizzle for a glossy finish. Fresh lemon slices or extra blueberries on the side add a beautiful touch and hint at the flavors inside.

Side Dishes

This loaf pairs wonderfully with a dollop of whipped cream or creamy Greek yogurt for breakfast or brunch. For something more indulgent, enjoy it alongside a scoop of vanilla ice cream as a light dessert on a sunny afternoon.

Creative Ways to Present

Turn your Lemon Blueberry Loaf into a centerpiece by serving it as individual slices topped with a spoonful of lemon curd or blueberry compote. For gatherings, cut into bite-sized squares and arrange beautifully on a platter for easy sharing.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Blueberry Loaf tightly in plastic wrap or place it in an airtight container to keep it moist. Stored at room temperature, it remains fresh for 2 to 3 days, perfect for snacking without losing any of its charm.

Freezing

If you want to extend its life, freeze the loaf after it’s completely cooled. Wrap it well in plastic wrap and then aluminum foil, or place it in a heavy-duty freezer bag. It will keep for up to 3 months and thaw beautifully the night before serving.

Reheating

To bring back that just-baked freshness, warm slices gently in the microwave for 15 to 20 seconds or pop them into a preheated oven at 300°F (150°C) for 10 minutes. This revives the moist texture and brightens the lemony aroma instantly.

FAQs

Can I use frozen blueberries in the Lemon Blueberry Loaf?

Absolutely! Frozen blueberries work just as well as fresh ones. Be sure to toss them in a little flour to prevent sinking, just like with fresh berries. This keeps the blueberries evenly distributed in every slice.

What if I don’t have fresh lemons for zest and juice?

Fresh lemon zest and juice provide the best brightness, but in a pinch, you can substitute with bottled lemon juice and dried lemon zest. Keep in mind, the flavor won’t be as vibrant, but your loaf will still taste lovely.

Can I make this loaf gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure the blend includes xanthan gum or another binder to achieve the right texture in your Lemon Blueberry Loaf.

How do I prevent the blueberries from making the batter too wet?

Tossing the blueberries in flour before folding them into the batter helps them absorb some of the moisture released during baking. Also, gently fold rather than vigorously mix to avoid breaking the berries and making the batter watery.

Can I add nuts or other mix-ins to this loaf?

Definitely! Chopped almonds or pecans add a lovely crunch that pairs beautifully with the lemon and blueberries. Just fold in about ¼ cup along with the berries for extra texture and flavor.

Final Thoughts

Making this Lemon Blueberry Loaf is like capturing a slice of sunny joy on your plate. The way the tart lemon dances with sweet, juicy blueberries in a soft, buttery loaf is truly something special. I wholeheartedly encourage you to try this recipe — it’s friendly enough for any baker and delicious enough to become a cherished staple in your kitchen. Share it with friends, savor it with your morning coffee, and enjoy the bright flavors all year round!

Print