Lemon Blueberry Loaf Recipe

There is something truly magical about a freshly baked Lemon Blueberry Loaf, where soft, buttery cake meets bursts of juicy blueberries and bright lemon zest in every bite. This loaf is perfectly moist and fragrant, topped with a silky lemon glaze that adds just the right amount of sweetness and tang. Whether you’re welcoming the spring sunshine or craving a comforting slice with your afternoon tea, the Lemon Blueberry Loaf offers a deliciously simple yet unforgettable treat.

Ingredients You’ll Need

Gathering the ingredients for this loaf is a breeze, and each one plays a crucial role in creating the perfect texture and flavor. From the rich butter bringing tenderness to the batter, to the fresh lemon zest providing that unmistakable zing, every component is essential for baking a Lemon Blueberry Loaf that’s bursting with character.

• 1 ½ cups flour: The foundation of the cake, providing structure and softness.
• 1 tsp baking powder: Gives the loaf a gentle rise, making it light and fluffy.
• ¼ tsp salt: Enhances the flavors and balances the sweetness.
• ½ cup butter, softened: Adds richness and a melt-in-your-mouth texture.
• 1 cup sugar: Sweetens and helps create a tender crumb.
• 2 eggs: Bind the ingredients and add moisture.
• 1 Tbsp lemon zest: Infuses bright citrus notes that brighten every bite.
• ½ cup milk: Moistens the batter and keeps the loaf soft.
• 1 cup blueberries: The star bursts of juiciness throughout the loaf.
• ¾ cup powdered sugar: For the glaze, lending sweetness and a smooth finish.
• 1 Tbsp lemon juice: Adds the perfect tang to the glaze, complementing the loaf beautifully.

How to Make Lemon Blueberry Loaf

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and sugar together until the mixture is fluffy and pale. This step is key for creating a tender, light crumb in your Lemon Blueberry Loaf—don’t rush it! The air you whip in here helps to give the loaf a soft texture.

Step 2: Incorporate Eggs, Lemon Zest, and Milk

Next, add the eggs one at a time, blending thoroughly after each addition, followed by the fragrant lemon zest and milk. This combination gives the loaf its moistness and that bright lemon flavor that really sets it apart.

Step 3: Fold in Dry Ingredients and Blueberries

Gently mix the flour, baking powder, and salt, then fold them into the wet batter carefully to maintain the airiness. The blueberries get folded in last, and they add those lovely pops of juicy sweetness throughout the loaf—just be gentle so they don’t break and turn the batter purple.

Step 4: Bake Your Loaf

Pour the batter into a greased loaf pan and bake in a preheated 350°F (175°C) oven for about 50 minutes. You’ll know it’s done when a toothpick inserted comes out clean, and the top is beautifully golden. This slow baking lets the loaf develop a tender crust and moist interior.

Step 5: Drizzle with Lemon Glaze

Once cooled, mix the powdered sugar and lemon juice to make a simple glaze. Drizzle this over the loaf to create a glossy, irresistible finish that adds a burst of citrus sweetness and a lovely, sticky texture to each slice.

How to Serve Lemon Blueberry Loaf

Garnishes

You can keep it classic by dusting the loaf with a light sprinkle of powdered sugar for a delicate finish. Alternatively, fresh lemon slices or a handful of extra blueberries on the side will brighten up the presentation and hint at the flavors inside.

Side Dishes

Lemon Blueberry Loaf pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, especially if you enjoy it as a dessert. For breakfast or brunch, a cup of strong coffee or a fragrant herbal tea makes the perfect companion.

Creative Ways to Present

Slice the loaf and serve it atop a colorful plate with a few mint leaves for a fresh pop of green. You can also make mini versions in muffin tins for individual treats, perfect for picnics or parties where guests can grab a portable slice of Lemon Blueberry Loaf joy.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Blueberry Loaf fresh, store it in an airtight container at room temperature for up to three days. This helps preserve the moist texture and keeps the lemon glaze from drying out.

Freezing

If you want to save some for later, wrap the loaf tightly in plastic wrap and aluminum foil before placing it in the freezer. It can last for up to three months frozen without losing much of its delightful texture or flavor.

Reheating

When you’re ready to enjoy your iced treasure again, reheat slices gently in a microwave for about 15 seconds or warm in a low oven until just heated through. This brings back that fresh-baked scent and makes the lemon glaze shine once more.

FAQs

Can I use frozen blueberries for the Lemon Blueberry Loaf?

Absolutely! Just be sure not to thaw them completely before folding into the batter to prevent the color from bleeding and turning the dough purple.

What can I substitute for butter if I want a dairy-free version?

You can try using coconut oil or a plant-based butter alternative to achieve a similar richness and moisture in the loaf.

How do I prevent blueberries from sinking to the bottom?

Coat the blueberries lightly in flour before adding them to the batter; this helps suspend them evenly throughout the loaf.

Can I make this recipe into cupcakes?

Yes! Divide the batter evenly into lined muffin cups and bake for about 20-25 minutes at the same temperature, adjusting baking time as needed.

Does the lemon glaze need to be refrigerated?

No need to refrigerate the glazed loaf immediately, but if you store leftovers in the fridge, cover well to keep the glaze fresh and prevent it from drying out.

Final Thoughts

If you’re looking for a treat that feels like a sunny hug in cake form, the Lemon Blueberry Loaf is your new best friend. From the burst of blueberries to the zing of lemon in every slice, it’s a delightfully easy recipe that invites smiles and second helpings. Give it a go and share a slice with someone you love—you won’t regret it!