Lemon Blueberry Loaf
This Blueberry Lemon Loaf is soft, buttery, and bursting with bright citrus flavor. Fresh lemon zest is rubbed directly into the sugar to release bold, natural oils, while juicy blueberries are folded into a rich sour cream batter for extra moisture. Finished with a simple sweet-tart lemon glaze, this loaf is tender, vibrant, and perfect for breakfast, brunch, or an afternoon treat.
If you are looking for some other sweet treats, you need to make these Apple Pie Cinnamon Rolls! Or, if cookies are more your thing, why not try this Brown Butter Chocolate Chip Cookie recipe? It is guaranteed to get you rave reviews!
Can I make it ahead and freeze it?
Absolutely! A quick bread loaf freezes perfectly. Store it in an airtight container or cover it with several layers of plastic wrap. It can freeze for up to 3 months.
Why I Love This Recipe
- Big, fresh lemon flavor
- Juicy blueberries in every bite
- Ultra-moist texture
- Simple and easy to make
- Perfect for brunches, showers, gifting, or make-ahead breakfasts
Helpful Items for This Recipe
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Loaf Pan 8 x 4-Inch Heavy-Duty Steel Bakeware with Easy-Clean Non-Stick Coating
Lemon Squeezer, Premium Large Heavy Duty Handheld Juicer for Lemon
Ingredients to make Lemon Blueberry Loaf
This recipe uses everyday pantry ingredients along with fresh blueberries and lemons.
Recipe Ingredients
Granulated sugar – Just rubbing the zest into the sugar with your fingers releases its oils and coats each grain. Letting the zest and sugar sit together for a few minutes, or longer, infuses it further.
Fresh lemons – Fresh lemons and lemon zest give this loaf its signature lemon flavor. The zest is important because it has the greatest impact, especially when it is infused into the sugar and distributed throughout the batter.
All-purpose flour – Regular AP flour works great in the recipe.
Baking powder – This loaf recipe uses just baking powder. See the recipe testing notes for further insight into the loaf’s leavening.
Kosher salt – Always use Kosher salt (or sea salt) when cooking or baking.
Unsalted butter – The butter creams best when at room temperature.
Egg – Eggs should be at room temperature before mixing them with the ingredients. To quickly bring the eggs to room temperature, place them in a bowl of tap hot water for 5 minutes.
Sour cream – Using full-fat sour cream in a quick bread recipe provides moisture, tenderness, and a richer flavor.
Fresh blueberries – Fresh blueberries are a must for this recipe. The mixture of dry and wet ingredients is finely tuned to produce a soft, tender crumb and a rise in the center of the loaf.
Turbinado sugar – This ingredient is an option, especially if not using the glaze. Using this coarse-grained sugar on top of an unbaked quick bread produces a lovely, crisp layer. It looks and tastes amazing.
Lemon Glaze
Lemon Juice – This gives the glaze a lovely bright taste!
Powdered sugar – For best results, sift it to remove lumps.
Milk – Milk or heavy cream can be used in the icing. Milk provides an opaque look, which is optional depending on your preference.
How to make Lemon Blueberry Loaf
Preheat oven to 350°F. Prepare a 9×4-inch loaf pan with non-stick spray.
Zest two large lemons. Place the zest in a large bowl with the sugar. Rub sugar and zest together with fingers to release the lemon flavor. Set aside while you squeeze the lemon juice, then use it for the batter and the icing.
Combine dry ingredients in a small bowl: flour, baking powder, and salt.
Add butter to a large mixing bowl or a stand mixer. Using a paddle attachment or a hand mixer, beat the butter at high speed for about 3 minutes.
Add the sugar-and-lemon-zest mixture. Beat at high speed for 3 to 5 minutes until light and fluffy. Add eggs and beat to combine.
While mixing at low speed, add the flour mixture in thirds and the sour cream mixture in halves. Start with the flour and alternate each time.
Mix just until almost combined. Then add the next mixture, continuing until all ingredients are combined.
Add 1 Tablespoon of flour to the fresh blueberries and toss to coat the blueberries.
Fold the blueberries into the thick batter, just until incorporated. Scoop the batter into the prepared loaf pan. Sprinkle with turbinado sugar, if using.
Bake the loaf at 350°F for 63 to 65 minutes, until the top bounces back when lightly touched and a toothpick comes out with a few moist crumbs.
Allow the loaf to cool completely before removing it from the pan, or for at least an hour.
While the loaf is cooling, mix the icing ingredients by hand until smooth. Spoon over the loaf once it is cool, or just before serving.
Storage Instructions
- How should I store it? Store this loaf in the refrigerator, as it contains blueberries and will be moist. The loaf can remain at room temperature for several hours, especially before serving. However, a cold loaf is tasty.
- Can I make it ahead and freeze it? Absolutely. A quick bread loaf freezes perfectly. Store it in an airtight container or cover it with several layers of plastic wrap. It can freeze for up to 3 months.
Little Chef’s Secrets
FAQs
- Can I eat this warm or cold? The best slices of this loaf come after it has cooled completely and even sat overnight in the refrigerator. Allow it to warm slightly at room temperature, and it will come out of the pan more easily.
- Why let the loaf cool in the pan? The loaf will be moister if it stays in the pan it was baked in. Letting the loaf cool in the open air dries out the edges and ultimately the entire loaf.
- What is the texture of the loaf? The Blueberry Lemon Loaf has a tender, soft crumb with pops of blueberries throughout. Because the blueberries were coated in flour before they were added to the batter, they stay suspended in the loaf instead of dropping to the bottom while the loaf bakes.
- How do I know when the loaf is done? The top will be slightly domed, and the sugar will have created a crisp layer on top of the loaf. When touched lightly, the loaf will bounce back slightly. An inserted toothpick will return with a few moist crumbs rather than liquid batter. You can also insert a thermometer into the center; the internal temperature will reach 200° to 205°F when finished baking. Removing the loaf too soon will result in a sunken center. Baking the loaf too long will result in dryness.
Pin it HERE!!
Pin it HERE!!
Blueberry Lemon Loaf
Ingredients
Equipment
Method
- Preheat oven to 350°F. Prepare a 9×4-inch loaf pan with non-stick spray.
- Zest two large lemons. Place the zest in a large bowl with the sugar. Rub sugar and zest together with fingers to release the lemon flavor. Set aside while you squeeze the lemon juice, then use it for the batter and the icing.
- Combine dry ingredients in a small bowl: flour, baking powder, and salt.
- Add butter to a large mixing bowl or a stand mixer. Using a paddle attachment or a hand mixer, beat the butter at high speed for about 3 minutes. Add the sugar-and-lemon-zest mixture. Beat at high speed for 3 to 5 minutes until light and fluffy. Add eggs and beat to combine.
- While mixing at low speed, add the flour mixture in thirds and the sour cream mixture in halves, starting with the flour and alternating each time. Mix just until almost combined, then add the next mixture, continuing until all ingredients are combined.
- Add 1 Tablespoon of flour to the fresh blueberries and toss to coat the blueberries. Fold the blueberries into the thick batter, just until incorporated. Scoop the batter into the prepared loaf pan. Sprinkle with turbinado sugar, if using.
- Bake the loaf at 350°F for 63 to 65 minutes, until the top bounces back when lightly touched and a toothpick comes out with a few moist crumbs. Allow the loaf to cool completely before removing it from the pan, or for at least an hour.
- While the loaf is cooling, mix the icing ingredients by hand until smooth. Spoon over the loaf once it is cool, or just before serving.
