Lemon Blueberry Loaf brings together the bright, tangy flavor of fresh lemon and the natural sweetness of blueberries in one soft, moist loaf. Every slice is dotted with juicy berries and finished with a simple lemon glaze that soaks slightly into the top, adding an extra hit of citrus with each bite. It's a quiet, reliable recipe nothing flashy, just genuinely good flavor.
Making it at home means you get to use real lemon juice and zest instead of artificial lemon flavoring, and fresh or good-quality frozen blueberries instead of the overly sweetened fillings found in packaged loaves. It also means you can control the sweetness and tartness balance to suit your own taste.
✅ Quick Tip: Read through the full recipe before you start. Tossing the blueberries in a little flour before folding them in is a small step that makes a real difference it keeps them from sinking to the bottom of the loaf while baking.
A tender, buttery loaf cake bursting with fresh blueberries and real lemon zest and juice, topped with a simple lemon glaze. Easy to make with pantry staples, this loaf is a bright, versatile bake that works just as well for breakfast as it does for dessert.
Preheat the oven to 175°C (350°F). Grease a 9x5 inch (23x13 cm) loaf pan or line it with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the eggs and flavorings. Beat in the eggs one at a time, then mix in the milk, lemon juice, lemon zest, and vanilla extract until well combined.
Combine. Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.
Toss and fold in the blueberries. Toss the blueberries in the extra tablespoon of flour to coat lightly, then gently fold them into the batter, being careful not to crush them.
Pour into the pan. Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil for the last 15 minutes.
Cool. Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before glazing.
Make and add the glaze. Whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cooled loaf before slicing.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frozen blueberries can be used straight from the freezer without thawing — just toss them in the flour the same way to prevent excess bleeding into the batter. If you prefer a firmer glaze that sets instead of soaking in, let the loaf cool completely to room temperature before adding it. A tablespoon of poppy seeds can also be added to the batter for a classic lemon-poppyseed variation.
