Lemon Blueberry Loaf

The aroma of fresh lemons wafts through the kitchen as you pull out a beautifully baked loaf, its golden crust inviting you to take a slice. This Lemon Blueberry Loaf is the perfect blend of tangy and sweet, taking just about an hour to prepare and bake. It works wonderfully because the moisture from the blueberries and the brightness of the lemon zest create a delightful balance that keeps you coming back for more.

This recipe is ideal for anyone craving a light, refreshing treat, whether it’s for breakfast, an afternoon snack, or dessert. You can prepare it in advance, and it stores well, making it a fantastic option for gatherings or as an on-the-go snack throughout the week.

Why You’ll Love This Recipe

• The moist texture makes every bite melt in your mouth.
• Fresh blueberries burst with flavor in each slice.
• The lemon icing adds a delightful sweet-tart finish.
• It’s simple enough for beginners yet impressive for gatherings.

What You’ll Need

Gather these ingredients to create the perfect loaf.

For the Loaf

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

For the Crumble Topping

• 1/2 cup flour
• 1/4 cup sugar
• 1/4 cup butter

For the Lemon Icing

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Use frozen blueberries if fresh aren’t available.

Substitutions & Swaps

• Coconut oil for unsalted butter
• Almond flour for all-purpose flour
• Agave syrup for sugar
• Lime juice for lemon juice

How to Make It

Here’s how to whip up this delightful treat.

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Whisk dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream butter and sugar

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs and flavorings

Beat in the eggs one at a time, then stir in the vanilla, lemon juice, and lemon zest.

Combine wet and dry ingredients

Gradually add the dry ingredients, mixing until just combined. Gently fold in the blueberries.

Make the crumble topping

In a separate bowl, combine crumble topping ingredients and mix until crumbly.

Pour the batter

Pour the batter into the prepared loaf pan and sprinkle the crumble topping on top.

Bake the loaf

Bake for 50-60 minutes, or until a toothpick comes out clean.

Cool and glaze

Allow to cool before drizzling with lemon icing.

Prepare the lemon icing

For the lemon icing, mix powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: yes, best stored sliced for easy access.
Reheat: microwave for 10-15 seconds or enjoy at room temperature.

Tips for Best Results

• Ensure all ingredients are at room temperature for better mixing.
• Don’t overmix the batter to keep the loaf light.
• Use fresh blueberries for the best flavor and texture.
• Check for doneness with a toothpick in the center.

Serving Suggestions

• Serve with a dollop of whipped cream for a dessert.
• Enjoy slices with morning coffee for a treat.
• Pair with a light salad for a refreshing lunch.

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