Lemon Blueberry Loaf

As I pulled the warm Lemon Blueberry Loaf from the oven, the sweet and tangy aroma enveloped my kitchen, promising a delightful treat. This loaf is simple to make and takes about an hour from start to finish, with the perfect balance of moistness and flavor thanks to the addition of fresh blueberries and bright lemon zest.

This recipe is great for anyone who enjoys a quick and delicious homemade dessert, whether for a leisurely brunch or an afternoon snack. You can prepare it ahead of time, and it stores well for several days, making it a versatile choice for any occasion.

Why You’ll Love This Recipe

• The combination of juicy blueberries and fresh lemon creates a refreshing flavor burst.
• The tender crumb of the loaf is enhanced by a sweet crumble topping.
• It bakes to a beautiful golden-brown, making it visually appealing.
• Drizzling lemon icing on top adds an extra layer of flavor and sweetness.

What You’ll Need

You’ll need these ingredients to create the perfect Lemon Blueberry Loaf.

For the Loaf

• 1 cup fresh blueberries
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/4 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Crumble Topping

• 1/4 cup flour
• 1/4 cup brown sugar
• 2 tablespoons butter

For the Lemon Icing

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Use fresh blueberries for best flavor.

Substitutions & Swaps

• Unsalted butter can be substituted with margarine.
• Brown sugar can be replaced by granulated sugar.
• Almond milk is a dairy-free alternative to milk.
• Use lime zest and juice for a different citrus flavor.

How to Make It

Creating this loaf is an enjoyable process that combines simple ingredients.

Cream Together

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
   In a bowl, cream together the unsalted butter and sugar until the mixture is light and fluffy.

Mix Wet Ingredients

2. Add the eggs, milk, lemon zest, and lemon juice, mixing well.

   

Combine Dry Ingredients

3. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
   Gradually add the dry ingredients to the wet mixture until just combined.

Fold in Blueberries

4. Fold in the fresh blueberries gently to avoid breaking them.
   Pour the batter into the prepared loaf pan.

Prepare Crumble Topping

5. Mix the crumble topping ingredients (flour, brown sugar, and butter) until crumbly, then sprinkle it over the batter.

Bake

6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Drizzle Icing

7. Mix the powdered sugar with lemon juice for the icing and drizzle it over the cooled loaf.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, wrap tightly to prevent freezer burn.
Reheat: microwave slices for about 15-20 seconds.

Tips for Best Results

• Allow the loaf to cool completely before icing to prevent melting.
• Use a toothpick to test for doneness to avoid underbaking.
• Fresh lemon zest enhances the flavor tremendously; don’t skip it.

Serving Suggestions

• Serve slices warm with a cup of tea or coffee.
• Pair with fresh whipped cream for a dessert option.
• Great for holiday brunches or family gatherings.