Lemon Blueberry Loaf Recipe

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Lemon blueberry loaf belongs in a bakery! Moist and tender with a tight crumb. All bites dissolve in your mouth. Each slice has fresh blueberries and the batter is made with lemon zest and juice (no artificial flavors)!   

Crumble – 2 tbsp unsalted butter, melted – 3 tbsp granulated sugar – 1/3 cup (43g) all purpose flour – Tiny pinch of kosher salt Lemon Blueberry Loaf – 1 cup (200g) granulated sugar – 2 tbsp fresh lemon zest (about 2 lemons) – 1 1/2 cups (195g) all purpose flour, plus 1 tbsp for blueberrie – 1 tsp baking powder – 1/4 tsp kosher salt – 3/4 cup (185g) unsalted butter, room temp – 1 tsp vanilla extract – 3 large eggs, room temp – 2 tbsp fresh lemon juice (about 1 lemon) – 1/4 cup (60g) milk, room temp – 1 1/2 cups (215g) fresh blueberries, plus a handful for topping Lemon Icing – 1/2 cup (55g) powdered sugar – 1/2 tbsp milk or cream – 1/2 tbsp fresh lemon juice

Ingredient

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Crumble  Combine all ingredients in a small bowl. Put in the fridge while we create the batter. 

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Step 1

Instructions

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Blueberry-Lemon Loaf Heat oven to 350F and grease and line a 1lb loaf pan (8.5×4.5″). Add sugar and zest to a stand mixer using the paddle attachment or hand mixer.  

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Step 2

For additional lemon flavor, rub the two together with your fingers. Now add flour, baking powder, and salt. Combine.

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Step 3

Drop 1 tablespoon of softened butter into the mixer on medium-low speed. Make it crumbly but without butter lumps. 

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Step 4

Scrape the bowl and add vanilla, then eggs one at a time. Next, add lemon juice and milk. Scrape the bowl bottom to remove any unmixed particles before removing it from the mixer. 

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Step 5

Remove blueberry stalks and rinse. Toss with 1 tablespoon flour. Flour should easily stick to wet berries, covering them. Add the berries to the batter and gently fold. Just fold to distribute evenly. 

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Step 6

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. The loaf should have golden edges and a puffy middle. Let the loaf cool at room temperature for 45 minutes. 

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Step 7

Lemon-Icing After the loaf cools, create lemon icing. Mix the ingredients until they're gluey. Add more liquid if too thick.  

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Step 8

Add additional teaspoon of sugar if too liquid. Ice the loaf after removing it from the pan. Now slice and enjoy! 

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Step 9

Floral Separator

Also see

Lemon Raspberry Cake Recipe