Ring in spring flavors with this moist and citrusy lemon blueberry loaf that’s perfect with a morning cuppa, as a snack, or a sweet dessert treat!
Juicy blueberries are baked into a lemon infused coffee cake with a sweet and tart glaze.
Try it spread with honey butter, or chilled with a scoop of vanilla ice cream for a refreshing treat!
Sunny Lemon Blueberry Loaf
- Bright and sweet lemon blueberry loaf is a welcome treat anytime!
- Blueberries and tart lemon are a perfect pair! Don’t forget to zest that lemon for a punch of citrusy flavor!
- Make and take this refreshing loaf as a hostess gift, to share at the office, or take to a brunch celebration!
- Why buy from Costco when you can make this affordable homemade version and fill your home with that delicious lemony aroma!
Ingredients and Variations
Blueberries – Fresh is best, but frozen can be used as long as they are whole and thawed. Save broken berries for smoothies, or a quick and easy yogurt bowl. Spread them on a clean kitchen towel and pat them dry.
Lemon – Fresh lemons are always best! A freshly zested and juiced lemon results in the best flavor.
Lemon : Juice
- Small lemon = 3 Tablespoons juice
- Medium lemon = 4 Tablespoons juice
- Large lemon = 5 Tablespoons juice.
Batter – This recipe calls for all purpose and whole wheat flours, but use a blend that suits you. Or, use your favorite gluten free baking blend, just check the packaging for conversions if necessary.
Variations – Top the icing with toasted sliced almonds or fresh blueberries. Reserve some lemon zest to sprinkle over the glaze for a bakery-worthy look!
How to Make Lemon Blueberry Loaf
- Preheat the oven and prep the loaf pan, as directed in the recipe below.
- Prepare lemon juice and milk. Set aside.
- Whisk dry ingredients together.
- Beat sugar and lemon zest. Add butter and beat. Mix in eggs one at a time and add lemon juice. Alternate adding the flour and milk mixtures.
- Sprinkle blueberries with flour. Assemble blueberries and batter as per recipe below.
- Bake and cool.
Glaze
- Whisk powdered sugar and remaining lemon juice.
- Add water (if necessary) to reach desired thickness.
- Drizzle over cooled loaf, garnish, and allow to set before slicing.
Best Way to Store
- Keep lemon blueberry bread tightly wrapped or in a covered container at room temperature for up to a week.
- Freeze a whole loaf once it’s completely cooled by wrapping it in plastic wrap and then foil. Or freeze slices layered between sheets of parchment paper so they don’t stick together and then tightly wrap in plastic wrap.
- Frozen slices can be thawed in the toaster, the microwave, or the air fryer!
More Lovely Loaves
Did you try this Lemon Blueberry Loaf? Leave a comment and rating below!
Lemon Blueberry Loaf
Ingredients
- 3 ½ Tablespoons lemon juice divided
- ½ cup milk
- 1 cup flour plus 2 teaspoons, divided
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- zest of 1 lemon
- ½ cup butter softened
- 4 eggs
- 1 cup blueberries plus more for garnish (optional)
- ½ cup powdered sugar sifted
Instructions
- Preheat oven to 350°F. Butter a 9×5 inch loaf pan and line with parchment paper.
- Add ½ Tablespoon lemon juice to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
- In a medium bowl, whisk together 1 cup all purpose flour, whole wheat flour, and baking powder.
- Beat sugar and lemon zest for 30 seconds. Add butter and beat (using whisk attachment) for 3 minutes or until fluffy.
- Add eggs, one at a time, beating until well mixed. Add 2 Tablespoons of lemon juice.
- Mix ⅓ of the flour mixture into butter mixture (on low or by hand). Add ½ of milk mixture (from step 2), remaining flour, and remaining milk mixture. Do not overmix.
- Toss blueberries with 2 teaspoons of flour. Gently fold half the blueberries into the batter. Add ½ of the batter to loaf pan.
- Sprinkle other ½ of the blueberries over the batter, then top with the remaining batter.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes. Turn loaf onto a rack and remove parchment paper. Cool completely.
Lemon Glaze
- In a small bowl, whisk together powdered sugar and 1 Tablespoon of lemon juice. If needed, add ¼ teaspoon of water at a time (if needed) to reach desired consistency.
- Drizzle glaze on top of loaf and allow to set. Garnish with blueberries if desired.
Notes
- A splash of lemon extract added in Step 5 of the recipe below will add extra pucker-up appeal!
- Freeze chunks of juiced lemons to pop into iced tea!
- Warm the lemon in the microwave about 30 seconds to extract as much juice (and zest!) as possible.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Lemon Blueberry Loaf recipe!
Recipe slightly adapted from Canadian Living Blueberry Lemon Loaf
Can I just use all purpose flour and not whole wheat? Would this effect the portion size for the flour?
You sure can, no changes. Enjoy the loaf Lorraine!
It’s not clear what to add to the milk in step 2. I’m guessing lemon juice since it’s divided.
Add ½ Tablespoon to a measuring cup and add milk to reach ½ cup. Set aside and let rest 5-10 minutes.
Hi Jennifer, lemon juice is right, I’ve updated it. Thank you for letting me know!