Lemon Blueberry Loaf Recipe

🍋 Lemon Blueberry Loaf Cake

Whether you’re after a bright breakfast option or a sweet treat in the afternoon, this loaf delivers the perfect combo of tangy lemon and juicy blueberries in a soft, buttery crumb. It’s simple enough for everyday baking, but just fancy enough to impress at brunch or tea time.

---

🛒 What You’ll Need (Yields 1 Loaf)

For the Loaf:

Ingredient	Amount
All-purpose flour	1 ½ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	¼ teaspoon
Granulated sugar	1 cup
Melted butter or oil	½ cup
Eggs	2 large
Lemon zest	About 2 tbsp
Fresh lemon juice	2–3 tbsp
Plain yogurt or sour cream	½ cup
Vanilla extract	1 teaspoon
Blueberries (fresh or frozen)	1 cup

Optional Glaze:

Ingredient	Amount
Powdered sugar	1 cup
Fresh lemon juice	1–2 tbsp
Lemon zest (optional)	½ tsp

---

👩‍🍳 How to Make It

1. Preheat & Prepare Pan

• Heat your oven to 350°F (175°C).
• Lightly grease a 9×5-inch loaf pan and line it with parchment, leaving extra on the sides to lift the loaf out easily.

2. Combine Dry Ingredients

• In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt.

3. Create the Batter

• In a large bowl, whisk together the melted butter (or oil), sugar, eggs, lemon zest and juice, yogurt, and vanilla extract until the mixture is smooth.
• Gently add the dry ingredients and stir just until no dry flour remains.
• If using frozen blueberries, toss them in a tablespoon of flour to help prevent sinking. Fold them into the batter gently.

4. Bake the Loaf

• Pour the batter into the prepared pan and smooth out the surface.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• If the top is browning too fast, loosely cover with foil halfway through baking.

5. Cool & Add Glaze

• Let the loaf cool in the pan for 10 minutes, then lift it out and place it on a wire rack to cool completely.
• For the glaze, mix the powdered sugar with lemon juice and zest until smooth. Drizzle it over the cooled loaf.

6. Slice & Store

• Slice and serve with your favorite drink — tea, coffee, or even cold milk.
• Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

---

🌟 Baking Tips

• Use Fresh Citrus: Freshly squeezed lemon juice and zest provide the best flavor.
• Prevent Blueberry Streaks: Toss berries in a little flour to keep them from sinking or bleeding into the batter.
• Add a Crunchy Topping: Want extra texture? Combine ¼ cup flour, 2 tbsp sugar, and 1 tbsp cold butter for a quick crumb topping.
• Make-Ahead Friendly: Slice and wrap the loaf to freeze for up to 3 months. Just thaw and enjoy when ready!