There’s something magical about the combination of bright, zesty lemons and sweet, juicy blueberries. When these two flavors come together in a moist, tender loaf, the result is absolutely irresistible.
This Lemon Blueberry Loaf strikes the perfect balance between tart and sweet, making it ideal for breakfast, afternoon tea, or dessert. The bursts of blueberries and fragrant lemon zest create a beautiful symphony of flavors that will have everyone asking for seconds.
Why You’ll Love This
- Simple ingredients you likely already have in your kitchen
- Perfect make-ahead breakfast or brunch option
- Stays moist and flavorful for days
- No special equipment needed – just mixing bowls and a loaf pan
- Freezes beautifully for future enjoyment
Ingredients
- 1/3 cup melted butter
- 1 cup sugar
- 3 tablespoons of lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons of grated lemon peel
- 1/2 cup chopped walnuts optional
- 1 cup of fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat sugar, eggs, and oil until well combined.
- Stir in yogurt, lemon zest, and lemon juice.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and bake for 45-50 minutes.
- Cool in pan for 10 minutes before removing to a wire rack.
Tips & Variations
- Toss blueberries in flour before adding to prevent sinking
- Substitute raspberries or blackberries for blueberries
- Add 1/2 cup chopped nuts for extra crunch
- Make mini loaves by adjusting baking time to 25-30 minutes
- Use sour cream instead of yogurt for extra richness
Serving Suggestions
Serve slices slightly warm with a pat of butter or cream cheese. For an extra special touch, drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice. This loaf pairs beautifully with your morning coffee or afternoon tea.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Freeze wrapped tightly for up to 3 months
- Loaf is done when a toothpick inserted comes out clean
FAQs
- Can I use frozen blueberries? Yes, but don’t thaw them first. Add them while still frozen to prevent bleeding.
- How do I prevent my loaf from being too dense? Don’t overmix the batter, and make sure your baking powder is fresh.
- Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend, but the texture may be slightly different.
- Why did my blueberries sink to the bottom? Try coating them in flour before adding to the batter, and make sure your batter isn’t too thin.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1/3 cup melted butter
- 1 cup sugar
- 3 tablespoons of lemon juice
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons of grated lemon peel
- 1/2 cup chopped walnuts optional
- 1 cup of fresh or frozen blueberries
Steps
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat sugar, eggs, and oil until well combined.
- Stir in yogurt, lemon zest, and lemon juice.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and bake for 45-50 minutes.
- Cool in pan for 10 minutes before removing to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Freeze wrapped tightly for up to 3 months
- Loaf is done when a toothpick inserted comes out clean
