Lemon Blueberry Loaf

This Lemon Blueberry Loaf is bright, soft, and bursting with fresh citrus flavor and juicy berries. If you’re looking for a bakery-style treat that’s easy to make at home, this Lemon Blueberry Loaf delivers perfect balance between sweet and tangy in every slice.

Why You’ll Love This Recipe

This recipe is incredibly simple yet delivers rich, bakery-quality results. The buttery crumb, fresh blueberries, and vibrant lemon flavor make it perfect for breakfast, dessert, or an afternoon snack. It’s family-friendly, easy to prepare, and always a crowd-pleaser.

Ingredients

Crumble

• 2 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 1/3 cup all-purpose flour
• Pinch of kosher salt

Lemon Blueberry Loaf

• 1 cup granulated sugar
• 2 tbsp fresh lemon zest
• 1 1/2 cups all-purpose flour
• 1 tbsp flour (for blueberries)
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 3 large eggs
• 2 tbsp fresh lemon juice
• 1/4 cup milk
• 1 1/2 cups fresh blueberries
• Extra blueberries for topping

Lemon Icing

• 1/2 cup powdered sugar
• 1/2 tbsp milk or cream
• 1/2 tbsp fresh lemon juice

Instructions

1. Prepare the crumble by mixing all crumble ingredients in a bowl. Chill in the refrigerator.
2. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
3. Rub lemon zest into sugar to release flavor.
4. Mix in flour, baking powder, and salt.
5. Add butter gradually while mixing until crumbly.
6. Mix in vanilla, then eggs one at a time.
7. Add lemon juice and milk. Mix until smooth.
8. Toss blueberries with flour and gently fold into batter.
9. Pour batter into pan, top with extra berries and crumble.
10. Bake for 50–60 minutes until a toothpick comes out clean.
11. Cool for 45 minutes.
12. Whisk icing ingredients and drizzle over the cooled Lemon Blueberry Loaf.

Tips & Tricks

• Use room temperature ingredients for a smoother batter
• Tossing blueberries in flour prevents sinking
• Don’t overmix to keep the loaf tender
• Fresh lemon juice gives the best flavor, but bottled works in a pinch

Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Vegetarian

Notes

• Swap blueberries with raspberries or blackberries
• Add a touch of almond extract for extra depth
• Serve with tea, coffee, or as a light dessert

Nutrition (Approximate)

• Calories: 320 per slice
• Protein: 4g
• Carbs: 42g
• Fat: 15g

FAQ

Can I use frozen blueberries?
Yes, but don’t thaw them. Toss with flour and fold gently to avoid color bleeding.

Why did my loaf sink?
It may be underbaked or overmixed. Ensure proper baking time and gentle mixing.

Can I make this dairy-free?
Yes, substitute butter with plant-based butter and milk with almond or oat milk.

How do I make it more lemony?
Add extra zest or increase lemon juice slightly.

Can I skip the crumble topping?
Yes, the loaf is still delicious without it.

Storage

• Store in an airtight container at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Freeze slices for up to 2 months
• Reheat gently in microwave or enjoy at room temperature

Similar Recipes

• Tahini Date Brownies
• German Plum Streusel Cake

Conclusion

This Lemon Blueberry Loaf is the perfect combination of fresh citrus and sweet berries, with a soft texture and irresistible crumble topping. It’s easy to make, reliable, and guaranteed to impress every time.