The first time I pulled this lemon blueberry loaf from the oven, my kitchen smelled like a sun-drenched orchard. Imagine biting into a slice bursting with juicy blueberries and a punch of bright lemon—soft, moist, and just sweet enough. That’s honestly what keeps me making this loaf over and over again. It’s the sort of recipe you crave on lazy weekend mornings or when you want something special for dessert but don’t want to fuss with layers and frosting. If you love lemon blueberry loaf that’s tender, tangy, and loaded with berries, you’re in for an absolute treat (I promise, this one won’t let you down!).
My love for lemon blueberry loaf goes way back—my grandma always kept fresh lemons on hand, and there was never a summer without at least a dozen loaves. Over the years, I’ve fine-tuned this recipe to get the texture just right: super moist, but never soggy, and bursting with blueberries in every bite. There’s something magical about how the lemon zest perfumes the batter, and that sweet-tart glaze on top? Pure bliss.
Whether you’re looking for a breakfast that feels like dessert or a dessert that’s actually not too heavy, this lemon blueberry loaf fits the bill. It’s a go-to for brunches, last-minute guests, or just because you need a pick-me-up with your coffee. And let’s face it, with how easy it is to whip up, you’ll probably find yourself reaching for this recipe more often than you think. After baking this lemon blueberry loaf more times than I can count (seriously—I’ve lost track!), I can safely say it’s become a staple in my kitchen, loved by friends, family, and especially picky eaters.
Why You’ll Love This Lemon Blueberry Loaf
Take it from someone who’s tested every possible version—this lemon blueberry loaf recipe is a game changer. I’ve made it for baby showers, lazy Sundays, and even a couple of birthdays when cake felt a little too much. Here’s why it stands out from the rest:
- Quick & Easy: You can get this loaf from mixing bowl to oven in under 15 minutes. No fancy mixers or complicated steps—just mix, pour, and bake.
- Simple Ingredients: Everything you need is probably already in your kitchen. We’re talking everyday flour, eggs, yogurt, lemons, and blueberries—no wild goose chases.
- Perfect for Any Occasion: This loaf is equally at home on a breakfast table, packed in a lunchbox, or sliced up for dessert. It’s a brunch hero and a midnight snack all in one.
- Crowd-Pleaser: I’ve yet to see a slice left behind at potlucks or family gatherings. Kids gobble it up, and adults always ask for the recipe (they’re usually surprised by how simple it is!).
- Unbelievably Moist and Flavorful: Thanks to a blend of Greek yogurt and oil, the crumb is soft and tender—never dry. The lemon zest and juice make each bite pop, while the blueberries add juicy bursts of sweetness.
Unlike other recipes I’ve tried, this lemon blueberry loaf doesn’t skimp on flavor. My secret? A hefty dose of fresh lemon zest (don’t skip it!) and tossing the blueberries in a bit of flour so they don’t sink. You get a gorgeous, even distribution of fruit and flavor. Plus, the easy lemon glaze on top takes things from “pretty good” to “where has this been all my life?”
If you’re searching for a lemon blueberry loaf that’s truly moist, never gummy or crumbly, and loaded with real fruit—this is the one. It’s the kind of loaf that makes you pause for a second after the first bite, just to appreciate how good homemade baking can be. Whether you’re baking for yourself or to share, this loaf brings a little sunshine to any day.
Ingredients Needed
This lemon blueberry loaf recipe is all about straightforward, wholesome ingredients that deliver maximum flavor. Most are pantry staples, and you can easily swap a few things if you need to. Here’s what you’ll need:
- All-Purpose Flour (240g / 2 cups) – Standard flour works best here for a tender crumb. You can use a 1:1 gluten-free blend if needed.
- Baking Powder (2 tsp) – Gives the loaf its rise and light texture.
- Salt (1/2 tsp) – Balances the sweetness and brings out the lemon flavor.
- Granulated Sugar (200g / 1 cup) – Just enough to sweeten the loaf without overpowering the tartness. You can use coconut sugar, but the color will be darker.
- Plain Greek Yogurt (120g / 1/2 cup) – Adds moisture and a slight tang. Sour cream works beautifully, too.
- Vegetable Oil (80ml / 1/3 cup) – Keeps the loaf extra moist. Canola oil or light olive oil also work, but I find vegetable oil gives the best texture.
- Eggs (2 large) – Room temperature eggs blend more smoothly into the batter.
- Fresh Lemon Zest (from 2 lemons) – The zest is where most of the lemon flavor lives, so don’t skip this step. I use a microplane for the finest zest.
- Fresh Lemon Juice (60ml / 1/4 cup) – Adds that bright, tangy pop and helps the loaf stay soft. Bottled lemon juice works in a pinch, but fresh is best.
- Vanilla Extract (2 tsp) – Rounds out the flavors. I love using pure vanilla extract here.
- Fresh Blueberries (170g / 1 cup) – Rinse and pat dry; toss with a teaspoon of flour to keep them from sinking. Frozen blueberries work, but don’t thaw them first or they’ll streak the batter.
- Powdered Sugar (120g / 1 cup, for glaze) – For that irresistible, sweet-tart lemon glaze.
- Extra Lemon Juice (2–3 tbsp, for glaze) – Adjust to your preferred consistency and tartness.
Ingredient tips: Use firm, plump blueberries for best results—mushy or overripe berries will make the loaf too wet. If you’re out of Greek yogurt, full-fat plain yogurt or even a thick coconut yogurt work well. For the oil, steer clear of anything too strongly flavored, like extra-virgin olive oil. And if you don’t have fresh lemons, a little lemon extract can boost the flavor (but it’s never quite the same as fresh zest!).
Equipment Needed
You don’t need any fancy gadgets to pull off this lemon blueberry loaf recipe—just a few basic kitchen tools. Here’s what I use every time:
- 9×5-inch Loaf Pan (23x13cm) – This size gives the perfect rise and shape. If you only have an 8×4-inch pan, check for doneness about 10 minutes early.
- Mixing Bowls – One large for wet ingredients, one medium for dry. I love my nesting glass bowls for easy cleanup.
- Whisk – For mixing the wet ingredients and combining everything smoothly.
- Rubber Spatula – To fold in the blueberries gently (and scrape every bit of batter from the bowl).
- Microplane or Fine Grater – For zesting lemons (trust me, this makes a difference!).
- Measuring Cups and Spoons – Accuracy matters for baking, so I always use my trusty stainless steel set.
- Cooling Rack – Allows even air circulation, helping your loaf cool without getting soggy on the bottom.
Tip: If you don’t have a loaf pan, you can use a muffin tin for individual lemon blueberry muffins—just reduce the baking time to about 18–22 minutes. And if you’re using a nonstick pan, a quick lining with parchment paper makes removing the loaf a breeze (and saves you from any stuck-on disasters). My pans have seen better days, but a little parchment always saves the day!
Preparation Method
-
Prep Your Pan and Ingredients (5 minutes):
Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with nonstick spray or butter. Line with parchment paper, leaving a little overhang for easy lifting.
Wash and dry your blueberries. Zest lemons first, then juice them. -
Mix the Dry Ingredients (2 minutes):
In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
Toss the blueberries with 1 tsp flour in a small bowl (prevents sinking). -
Combine Wet Ingredients (3 minutes):
In a large bowl, whisk 1 cup (200g) granulated sugar, 2 large eggs, and 1/3 cup (80ml) vegetable oil until smooth and pale.
Add 1/2 cup (120g) Greek yogurt, 1/4 cup (60ml) fresh lemon juice, 2 tsp vanilla extract, and all the lemon zest. Whisk until well blended. -
Bring the Batter Together (2 minutes):
Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—don’t overmix, or the loaf can get tough.
The batter will be fairly thick; that’s perfect. -
Fold in Blueberries (1 minute):
Gently fold in your floured blueberries, saving a small handful to sprinkle on top if you like.
If your batter seems stiff, that’s normal—don’t be tempted to add extra liquid. -
Fill the Pan and Bake (55–60 minutes):
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle reserved blueberries on top.
Bake for 55–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the loaf is browning too quickly, tent with foil at the 40-minute mark. -
Cool Down (15–20 minutes):
Let the loaf cool in the pan for 10–15 minutes, then use the parchment overhang to lift it out and set on a wire rack. Cool completely before glazing. -
Make the Lemon Glaze (2 minutes):
In a small bowl, whisk 1 cup (120g) powdered sugar with 2–3 tbsp lemon juice until smooth and slightly runny.
Drizzle over the cooled loaf, letting it drip down the sides. Let the glaze set for about 15 minutes before slicing. -
Slice and Serve:
Use a sharp serrated knife for clean slices. Serve at room temperature or slightly warmed.
Troubleshooting tip: If your loaf seems underdone in the center, give it another 5–10 minutes and check again—every oven is a little different!
Pro tip: If you’re in a hurry, pop the cooling loaf (without glaze) in the fridge for 20 minutes to speed things up. Just don’t glaze a warm loaf, or it’ll soak right in!
Cooking Tips & Techniques
Baking a perfect lemon blueberry loaf isn’t rocket science, but there are a few tricks I’ve picked up after a few (okay, more than a few) kitchen mishaps:
- Don’t Overmix: This is the biggie. Stir just until the flour disappears—overmixing makes the loaf dense and chewy.
- Room Temperature Ingredients: Eggs, yogurt, and lemon juice blend better if they’re not cold from the fridge. I sometimes forget, but 10 minutes on the counter usually does the trick.
- Prevent Sinking Berries: Tossing blueberries in flour before folding them in keeps them from all dropping to the bottom. If you skip this, you might end up with a soggy base (been there, done that).
- Check for Doneness: Ovens can be sneaky. Start checking at 50 minutes with a toothpick—if it comes out clean or with a few moist crumbs, you’re good. If it’s still wet, keep going and check every 5 minutes.
- Glaze Consistency: A runny glaze soaks in, while a thicker glaze sits on top. I usually start with 2 tbsp lemon juice and add more if needed. If your glaze is too thick, just add a drop more juice.
- Let It Cool Completely: Slicing while warm can give you crumbly, squished slices. I know the wait is tough, but it’s worth it.
Once, I pulled the loaf out too early and thought it was done because the top looked golden—big mistake! The center was still gooey (not in a good way). Now, I always do the toothpick test in several spots. For multitasking, I prep the glaze while the loaf is cooling, and sometimes I even double the recipe to freeze one for later. Consistency comes from practice, and a little patience with measurements and mixing goes a long way!
Variations & Adaptations
This lemon blueberry loaf is super flexible! Here are a few easy ways to switch things up or fit different diets:
- Gluten-Free: Swap in a 1:1 gluten-free flour blend. I’ve used Bob’s Red Mill with great results—just make sure your baking powder is gluten-free too.
- Dairy-Free: Use plant-based yogurt (like coconut or almond) and swap the glaze’s milk for a splash of dairy-free milk or even more lemon juice. The loaf stays just as moist!
- Berry Swaps: Try raspberries, blackberries, or even chopped strawberries instead of blueberries. In winter, frozen mixed berries are a fun twist (don’t thaw them first).
- Lemon Poppy Seed: Add 2 tbsp poppy seeds to the batter for a classic combo with extra crunch.
- Orange Blueberry Loaf: Use orange zest and juice instead of lemon for a totally different citrus vibe—kids especially love this one.
- Nutty Crunch: Stir 1/2 cup chopped walnuts or pecans into the batter for a heartier loaf.
I once made a version with half almond flour for a friend who’s gluten-sensitive, and it turned out beautifully moist (just a bit more delicate, so slice gently). If you need to avoid eggs, a flax egg substitute works, but the loaf will be a little denser. Allergic to berries? Chopped apples and a pinch of cinnamon make a cozy, autumn-inspired loaf.
Serving & Storage Suggestions
This lemon blueberry loaf is best served at room temperature, but it’s also delicious slightly warmed. For a pretty presentation, I like to add a few extra blueberries and a sprinkle of lemon zest on top right after glazing—looks gorgeous for brunch or a dessert table!
- Serving Ideas: Pair slices with a dollop of whipped cream, a scoop of Greek yogurt, or a drizzle of extra glaze. It’s lovely with a hot cup of coffee or a glass of iced tea.
- Storage: Store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for up to a week—the crumb actually gets moister! To freeze, wrap slices individually in plastic wrap, then place in a zip-top bag for up to 2 months. Thaw overnight or pop in the microwave for 20–30 seconds.
- Reheating: For a fresh-baked feel, warm slices in the microwave for 10–15 seconds, or toast lightly in a toaster oven (just watch the glaze!).
Honestly, I think the flavors deepen after a day, making day-two slices even more irresistible. If you plan to freeze, hold off on the glaze and add it after thawing for best texture.
Nutritional Information & Benefits
This lemon blueberry loaf is a sweet treat with a few sneaky health perks. Each slice (based on 12 slices per loaf) has approximately:
- Calories: 220
- Protein: 4g
- Fat: 7g
- Carbs: 35g
- Fiber: 1g
Benefits: Blueberries pack antioxidants, while lemon juice and zest deliver vitamin C. Using Greek yogurt adds protein and keeps the loaf extra moist without extra fat. You can adjust sugar or swap in a sugar substitute for lower-carb needs. Allergens: contains wheat, dairy, and eggs (see variations for allergy-friendly swaps).
As someone who tries to sneak a bit of nutrition into every treat, I love that this loaf can fit into a balanced breakfast or snack. It’s not health food, but it’s way better than store-bought cakes—and you know exactly what’s in it!
Conclusion
If you’ve been searching for the ultimate lemon blueberry loaf recipe—one that’s irresistibly moist, bursting with berries, and bright with lemon flavor—this is it. It’s easy enough for busy mornings, yet special enough for any gathering. You can tweak it to suit your tastes, swap in your favorite berries, or even go gluten- or dairy-free.
This loaf has become a staple in my kitchen, and I genuinely hope it makes its way into your regular baking rotation, too. Nothing beats the feeling of sharing a treat that makes people light up after the first bite. Try it, make it your own, and don’t be shy—let me know how it goes in the comments below or tag me with your beautiful photos!
Go ahead and treat yourself. Your kitchen is about to smell amazing, and your breakfast (or dessert) table is about to get a whole lot sweeter.
FAQs About Lemon Blueberry Loaf Recipe
Can I use frozen blueberries for this lemon blueberry loaf?
Absolutely! Use them straight from the freezer—don’t thaw first, or they’ll bleed into the batter. Just toss with a bit of flour before folding in.
How do I prevent my loaf from getting soggy in the middle?
Make sure to check doneness with a toothpick in several spots. If the top browns too quickly, tent with foil and keep baking until it tests clean. Cooling completely before slicing also helps.
Can I make this loaf gluten-free?
Yes, just substitute a 1:1 gluten-free flour blend. The texture will be a bit softer, but still delicious!
What’s the best way to store leftovers?
Wrap the loaf tightly and keep at room temperature for 2–3 days, or refrigerate for longer freshness. You can also freeze sliced or whole—just thaw before serving and glaze after thawing if possible.
Can I double the recipe for a crowd?
You sure can! Bake in two pans or use a 9×13-inch pan (adjust bake time and check for doneness). It’s a great make-ahead breakfast or dessert for guests.
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Lemon Blueberry Loaf
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices) 1x
Description
This easy lemon blueberry loaf is incredibly moist, bursting with juicy blueberries and bright lemon flavor. Perfect for breakfast, brunch, or dessert, it comes together quickly with simple ingredients and is topped with a sweet-tart lemon glaze.
Ingredients
- 2 cups (240g) all-purpose flour, plus 1 tsp for blueberries
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) plain Greek yogurt
- 1/3 cup (80ml) vegetable oil
- 2 large eggs, room temperature
- Zest from 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 2 tsp vanilla extract
- 1 cup (170g) fresh blueberries (or frozen, unthawed)
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp extra lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal. Wash and dry blueberries. Zest and juice lemons.
- In a medium bowl, whisk together flour, baking powder, and salt. Toss blueberries with 1 tsp flour in a small bowl.
- In a large bowl, whisk sugar, eggs, and oil until smooth and pale. Add Greek yogurt, lemon juice, vanilla extract, and lemon zest. Whisk until well blended.
- Add dry ingredients to wet mixture. Stir gently with a spatula until just combined; do not overmix.
- Fold in floured blueberries, reserving a small handful to sprinkle on top if desired.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved blueberries on top.
- Bake for 55–60 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil at 40 minutes if browning too quickly.
- Let loaf cool in pan for 10–15 minutes, then lift out and cool completely on a wire rack.
- For the glaze, whisk powdered sugar with 2–3 tbsp lemon juice until smooth and slightly runny. Drizzle over cooled loaf and let set for 15 minutes before slicing.
- Slice with a serrated knife and serve at room temperature or slightly warmed.
Notes
For best results, use room temperature eggs and yogurt. Toss blueberries in flour to prevent sinking. Check doneness with a toothpick in several spots. Let loaf cool completely before glazing and slicing. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free yogurt can be substituted.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry loaf, lemon bread, blueberry bread, breakfast loaf, easy quick bread, lemon glaze, brunch, dessert, moist loaf, summer baking
