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Lemon Blueberry Loaf

A moist Lemon Blueberry Loaf made with fresh lemon zest and juicy blueberries.
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Prep Time 20 minutes
Course Dessert
Cuisine American

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
 

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

Notes

  • Swap blueberries with raspberries or blackberries