Lemon Blueberry Loaf

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The Lemon Blueberry Loaf offers a perfect combination of lemon zestiness and blueberry sweetness, which has become your instant favorite. The moist loaf features tender crumbs with a tangy lemon glaze that penetrates deeply into the bread. You can enjoy this loaf during breakfast time as well as with tea during the afternoon, and it works as a light dessert choice.

I made this recipe for the first time at a special event, yet it became so popular that my family now demands it on every occasion. The combination of tartness and sweetness creates a taste of sunshine that fits perfectly into a loaf pan.

Why You’ll Love This Recipe

Each bite delivers a fresh and bright taste through lemon zest and juice.
Yogurt or sour cream maintains the loaf structure and provides an extremely moist texture.
The recipe requires no mixer and uses one bowl to create a simple, quick bread that you can prepare in no time.
The loaf serves as a suitable option for both brunches and special occasions while making excellent presents for neighbors and friends.

Ingredients

For the Loaf:

1 ½ cups all-purpose flour; (plus 1 tbsp for coating berries)
2 tsp baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
½ tsp salt
½ tsp vanilla extract
½ cup vegetable oil
2 tsp lemon zest
1 ½ cups fresh or frozen blueberries

For the Lemon Glaze:

2–3 tbsp lemon juice
1 cup powdered sugar, sifted

Instructions

1. Prepare the Oven & Pan

Preheat oven to 350°F. Grease the bottom; and sides of a loaf pan.

2. Mix the Dry Ingredients

A medium-sized bowl requires whisking 1 ½ cups of flour with baking powder and salt.

3. Combine Wet Ingredients

The mixing bowl contains eggs and sugar, which should be whisked with yogurt and vanilla extract and oil, and lemon zest until smooth.

4. Bring It Together

The mixture needs a slow addition of dry ingredients until the ingredients form a uniform blend.

5. Add the Blueberries

A mixture of blueberries and 1 tablespoon of flour should be gently combined with the batter.9

6. Bake

The prepared loaf pan should receive the batter mixture. The baking time requires 50–55 minutes until a toothpick inserted into the center reveals no moisture.

7. Cool & Glaze

Remove the loaf from its pan after ten minutes of cooling, then transfer it to a cooling rack.

In a small saucepan, warm lemon juice and powdered sugar until dissolved. Simmer 3 minutes.

A toothpick should be used to create holes in the loaf before brushing the warm lemon glaze across the top and sides of the loaf. Let it sit for 15 minutes before slicing.

Tips & Tricks

Using fresh lemon zest as an essential step results in an extra fragrant loaf.
You can avoid blueberries from sinking to the bottom by flour-coating them before adding them to the mixture.
Choose between pouring the glaze when the loaf is hot for increased absorption or allowing it to cool completely for a firmer finish.
The loaf maintains its moisture for up to 3 days when wrapped tightly at room temperature, and it freezes exceptionally well.