Lemon Blueberry Loaf

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This Lemon Blueberry Loaf is the perfect balance of sweet and tangy, bursting with fresh blueberries and zesty lemon flavor. It’s moist, soft, and topped with a light glaze for extra sweetness.

Ingredients

For the loaf:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice
  • ½ cup (120ml) milk
  • 1 cup (150g) fresh or frozen blueberries (tossed in 1 tbsp flour)

For the glaze:

  • ½ cup (60g) powdered sugar
  • 1–2 tbsp fresh lemon juice

  • Instructions

    1. Preheat & Prep
      Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
    2. Mix Dry Ingredients
      In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. Cream Butter & Sugar
      In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
    4. Add Wet Ingredients
      Mix in the eggs, one at a time, followed by the vanilla, lemon zest, and lemon juice.
    5. Combine Dry & Wet Ingredients
      Gradually mix in the dry ingredients, alternating with the milk, until just combined.
    6. Fold in Blueberries
      Gently fold in the floured blueberries, being careful not to overmix.
    7. Bake
      Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    8. Cool & Glaze
      Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
      Mix the powdered sugar and lemon juice to create a glaze, then drizzle it over the cooled loaf.
    9. Serve & Enjoy!
      Slice and serve your delicious Lemon Blueberry Loaf with a cup of tea or coffee.

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