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!