Lemon Blueberry Loaf

This Lemon Blueberry Loaf is a perfect balance of bright citrus and sweet berries, creating a moist and flavorful treat that’s ideal for any occasion. The zesty lemon flavor shines through in both the loaf and the syrup glaze, while the fresh blueberries add bursts of juicy sweetness in every bite.

Whether served as a breakfast, snack, or dessert, this loaf is simple to make yet impressively delicious.

The tangy lemon syrup brushed on top gives it a beautiful, glossy finish, making it both a treat for the taste buds and the eyes.

Lemon Blueberry Loaf

Ingredients

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

Directions of Lemon Blueberry Loaf

Preheat the oven to 350*

Grease the sides and bottom of a loaf pan

Sift together all dry ingredients for the bread

In a large bowl, mix together all the moist ingredients

Slowly add in the dry ingredients

In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter

Pour the batter into the prepared pan

Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done

Remove from the oven and let cool for 10 minutes

Remove loaf from pan and allow to cool on a cooling rack

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve.

Simmer for 3 minutes

Using a toothpick, poke holes all over the loaf, top and sides

Use a pastry brush to brush the lemon syrup on the top and the sides.

Let it set for 15 minutes before serving.

Enjoy!

Notes:

Flour Tip: Be sure to sift the dry ingredients (flour, baking powder, salt) to avoid any lumps in the batter. It also helps to create a lighter texture for the loaf.

Blueberries: Fresh blueberries are ideal, but if you’re using frozen blueberries, don’t thaw them beforehand. Adding them straight from the freezer helps prevent them from bleeding into the batter and turning it a weird color. Tossing them with a tablespoon of flour (as instructed) helps keep them evenly distributed throughout the loaf.

Yogurt or Sour Cream: Both plain yogurt and sour cream give the loaf a lovely moist texture and mild tang. If you want a slightly richer flavor, go for sour cream. You can also use Greek yogurt if you prefer, but be mindful that it can be a bit thicker—just mix it well.

Oil vs. Butter: This recipe uses vegetable oil, which keeps the loaf moist and tender. If you prefer the flavor of butter, you can substitute the oil for melted butter, but it may slightly affect the texture, making it a bit denser.

Lemon Zest: The zest really elevates the lemon flavor. Use a fine grater or a zester to get just the outer yellow layer of the lemon, avoiding the bitter white pith.

Baking Time: Ovens can vary, so start checking the loaf after 50 minutes. If a toothpick inserted into the center comes out clean, it’s ready. If there’s wet batter, bake for a few more minutes, checking every 5 minutes or so.

Lemon Glaze: The glaze adds a burst of citrus flavor that soaks into the loaf. If you like your loaf sweeter, you can adjust the amount of powdered sugar in the glaze to your taste, but 1 cup of sugar to 2-3 tablespoons of lemon juice creates a nice balance.

Serving & Storing: Let the loaf cool for at least 15 minutes before slicing to allow the glaze to set. For storage, keep the loaf wrapped tightly at room temperature for up to 3 days, or refrigerate it for up to a week.

Make-Ahead: The loaf can be made a day ahead, and it actually gets better as the flavors have more time to meld. If you want to prepare it ahead of time, consider glazing it just before serving.

Notes:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries, but make sure to add them straight from the freezer.

Tossing them with a tablespoon of flour before folding them into the batter helps prevent them from sinking to the bottom and turning the batter blue.

It also helps the blueberries stay evenly distributed in the loaf.

Can I substitute the yogurt for something else?

Yes, you can substitute the yogurt with sour cream for a slightly richer, tangier flavor.

Alternatively, you can use buttermilk, cream cheese, or even a non-dairy yogurt if you’re looking for a dairy-free option.

Just note that the texture may vary slightly depending on what you use.

How do I prevent the loaf from becoming too dense or heavy?

To avoid a dense loaf, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.

Overpacking the flour can make the loaf heavy.

Also, don’t overmix the batter once the dry ingredients are added to the wet ingredients—mix until just combined to keep the loaf light and fluffy.

Can I make this loaf ahead of time?

Yes! This loaf actually improves in flavor after a day or two.

You can bake it in advance, let it cool completely, and then store it at room temperature for up to 3 days, or refrigerate it for up to a week.

Just wait to glaze it until you’re ready to serve, as the glaze may soften over time.

How can I store leftover Lemon Blueberry Loaf?

To store leftover loaf, wrap it tightly in plastic wrap or place it in an airtight container.

You can keep it at room temperature for up to 3 days.

For longer storage, it can be refrigerated for up to a week or frozen for up to 2 months.

If freezing, slice the loaf before wrapping to make it easier to thaw individual portions.

Simply thaw at room temperature or microwave a slice for a few seconds to enjoy later.

Why is my Lemon Blueberry Loaf too dry or crumbly?

If your loaf turns out too dry or crumbly, it’s likely due to overmixing the batter or using too much flour.

Overmixing develops gluten, which can make the bread dense and dry.

When mixing the dry ingredients with the wet ingredients, do so gently and stop once they’re just combined.

Also, make sure to measure your flour correctly—scooping it directly from the bag can lead to too much flour. Use the spoon-and-level method for more accurate measurements.

Can I substitute the vegetable oil with butter?

Yes, you can substitute the vegetable oil with melted butter, which will give the loaf a slightly richer flavor.

However, oil contributes to a more moist and tender loaf, so using butter may change the texture slightly, making it a bit denser.

If using butter, replace it with the same amount by weight (1/2 cup of oil = 1/2 cup of butter).

How do I prevent the blueberries from sinking to the bottom of the loaf?

Tossing the blueberries in a tablespoon of flour before adding them to the batter is a great way to help prevent them from sinking.

This light coating helps them stay suspended in the batter while baking.

Additionally, gently folding the blueberries into the batter (instead of stirring vigorously) will help distribute them evenly throughout the loaf.

How do I know when my loaf is fully baked?

The best way to test if your loaf is done is by inserting a toothpick into the center of the loaf.

If it comes out clean or with just a few crumbs clinging to it, the loaf is done.

If the toothpick comes out with wet batter, continue baking for another 5-10 minutes, checking every 5 minutes.

Keep in mind that ovens vary, so it’s always a good idea to start checking a little earlier than the recommended time.

Can I make this loaf without the glaze?

Absolutely! The glaze is optional, but it adds a nice citrusy sweetness and gives the loaf a beautiful shiny finish.

If you prefer a less sweet loaf or don’t want the extra step, you can skip the glaze altogether.

The loaf is still delicious on its own, with the tangy lemon flavor and juicy blueberries already providing plenty of taste.