This Lemon Blueberry Loaf is soft, buttery, and bursting with fresh lemon flavor and juicy blueberries. Finished with a golden crumble topping and a tangy lemon icing, it’s the perfect spring and summer loaf cake for brunch, dessert, or afternoon coffee.
Why You’ll Love This Recipe
- Bright lemon flavor balanced with sweet blueberries
- Tender, moist crumb with a crunchy crumble topping
- Simple pantry ingredients
- Perfect for spring, summer, and Easter baking
- Beautiful loaf that slices cleanly and serves well
Lemon Blueberry Loaf
Moist lemon blueberry loaf with fresh citrus flavor.
Ingredients
Crumble Topping
- 2 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- ⅓ cup all-purpose flour
- Tiny pinch kosher salt
Lemon Blueberry Loaf
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest about 2 lemons
- 1½ cups all-purpose flour plus 1 tablespoon for blueberries
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 tablespoons fresh lemon juice
- ¼ cup milk room temperature
- 1½ cups fresh blueberries plus extra for topping
Lemon Icing
- ½ cup powdered sugar
- ½ tablespoon milk or cream
- ½ tablespoon fresh lemon juice
Instructions
Make the Crumble
- Mix melted butter, sugar, flour, and salt in a small bowl until crumbly.
- Refrigerate while preparing the batter.
Make the Lemon Blueberry Loaf
- Preheat oven to 350°F (175°C). Grease and line an 8.5×4.5-inch loaf pan.
- In a mixer bowl, combine sugar and lemon zest. Rub together with fingers to release oils.
- Add flour, baking powder, and salt. Mix briefly.
- With mixer on medium-low, add butter one tablespoon at a time until crumbly.
- Mix in vanilla, then eggs one at a time.
- Add lemon juice, then milk, mixing until smooth.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour batter into pan, top with extra blueberries and chilled crumble.
- Bake 50–60 minutes until golden and a toothpick comes out with a few moist crumbs.
- Cool in pan for 45 minutes.
Make the Lemon Icing
- Whisk powdered sugar, milk, and lemon juice until thick but pourable.
- Remove loaf from pan and drizzle icing over the top. Slice and serve.
Notes
Frozen blueberries can be used (do not thaw)
Ingredients
Crumble Topping
- 2 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- ⅓ cup all-purpose flour
- Tiny pinch kosher salt
Lemon Blueberry Loaf
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 1½ cups all-purpose flour, plus 1 tablespoon for blueberries
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- ¼ cup milk, room temperature
- 1½ cups fresh blueberries, plus extra for topping
Lemon Icing
- ½ cup powdered sugar
- ½ tablespoon milk or cream
- ½ tablespoon fresh lemon juice
Instructions
Make the Crumble
- Mix melted butter, sugar, flour, and salt in a small bowl until crumbly.
- Refrigerate while preparing the batter.
Make the Lemon Blueberry Loaf
- Preheat oven to 350°F (175°C). Grease and line an 8.5×4.5-inch loaf pan.
- In a mixer bowl, combine sugar and lemon zest. Rub together with fingers to release oils.
- Add flour, baking powder, and salt. Mix briefly.
- With mixer on medium-low, add butter one tablespoon at a time until crumbly.
- Mix in vanilla, then eggs one at a time.
- Add lemon juice, then milk, mixing until smooth.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour batter into pan, top with extra blueberries and chilled crumble.
- Bake 50–60 minutes until golden and a toothpick comes out with a few moist crumbs.
- Cool in pan for 45 minutes.
Make the Lemon Icing
- Whisk powdered sugar, milk, and lemon juice until thick but pourable.
- Remove loaf from pan and drizzle icing over the top. Slice and serve.
Tips & Tricks
- Tossing blueberries in flour prevents sinking
- Rubbing zest into sugar boosts lemon flavor
- Use room-temperature ingredients for best texture
- Tent loosely with foil if browning too quickly
Details
- Prep Time: 20 minutes
- Bake Time: 55 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 8–10 slices
- Category: Dessert / Baking
- Method: Oven-Baked
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Frozen blueberries can be used (do not thaw)
- Skip icing for a lighter loaf
- Add poppy seeds for variation
Nutrition (Approximate, per slice)
- Calories: 360
- Protein: 5g
- Carbohydrates: 46g
- Fat: 17g
FAQ
Can I make Lemon Blueberry Loaf ahead of time?
Yes, it tastes even better the next day.
How do I store this loaf?
Store tightly wrapped at room temperature for 2 days or refrigerated for 5 days.
Can I freeze it?
Yes, freeze unglazed loaf for up to 2 months.
Why rub lemon zest into sugar?
It releases essential oils for stronger citrus flavor.
Can I use bottled lemon juice?
Fresh is best for flavor, especially in this recipe.
Storage
- Room temperature: 2 days, wrapped
- Refrigerator: up to 5 days
- Freezer: up to 2 months (without icing)
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Conclusion
This Lemon Blueberry Loaf is everything a great loaf cake should be—bright, tender, buttery, and beautifully balanced. Whether you serve it for brunch, dessert, or gifting, it’s a guaranteed crowd-pleaser that never goes out of season.