This Lemon Blueberry Loaf is a bright, tender cake with fresh berries folded into soft lemon batter and smothered with sweet glaze.
When I close my eyes and think of the ultimate cheerful bake, I’m picturing lemon blueberry loaf! This recipe is inspired by the classic coffee shop treat (the authority on comforting slices, IYKYK). I made this homemade version with plenty of fresh zest and juicy blueberries, baked until golden and moist.
Every bite has the perfect balance of sweet and tangy, bright and comforting, soft crumb and bursting fruit. This lemon blueberry loaf would be perfect for slow mornings or a casual gathering.
Ingredients in Lemon Blueberry Loaf
This ingredient list stays familiar and practical, which makes it easy to bake anytime.
How to make Lemon Blueberry Loaf
This recipe bakes smoothly and stays relaxed from start to finish.
1. Prep the pan and oven
Heat the oven to 350°F and line a loaf pan with parchment. Light greasing helps release the loaf cleanly after baking.
2. Mix dry ingredients
Whisk flour, baking powder, salt, and sugar in a bowl. This step spreads the leavening evenly through the batter.
3. Combine wet ingredients
In another bowl, mix eggs, Greek yogurt, oil, lemon juice, lemon zest, and vanilla until smooth and creamy.
4. Bring batter together
Add the wet mixture to the dry ingredients and stir gently until just combined. Overmixing can make the loaf dense.
5. Coat the blueberries
Toss blueberries with a tablespoon of flour. This helps keep them suspended through the loaf while baking.
6. Fold and pour
Fold the blueberries into the batter carefully, then pour into the prepared pan and smooth the top.
7. Bake the loaf
Bake for about 50 to 60 minutes until a toothpick comes out clean. The top should look lightly golden.
8. Glaze and cool
Whisk icing sugar with lemon juice and vanilla. Drizzle over the cooled loaf so the glaze sets gently.
How to serve Lemon Blueberry Loaf
This loaf tastes best once it cools slightly, allowing the crumb to settle and the glaze to set. Slices hold their shape while staying soft and moist.
Serve it with coffee or tea for breakfast, or enjoy it as a light dessert. It stores well covered at room temperature and stays tender for several days. A chilled slice also tastes refreshing on warm days.
Recipe Tips
- Use fresh lemon juice for the cleanest flavor.
- Do not overmix the batter.
- Flouring blueberries helps prevent sinking.
- Let the loaf cool before glazing.
- Store covered to keep moisture locked in.
Lemon Blueberry Loaf
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes55
minutesIngredients
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
1 cup Greek yogurt
½ cup vegetable oil
3 large eggs
¼ cup lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1½ cups blueberries
1 tablespoon all purpose flour
Glaze
1 cup icing sugar
⅓ cup lemon juice
1 teaspoon vanilla extract
Directions
- Prep the pan and oven:
Heat the oven to 350°F and line a loaf pan with parchment. Light greasing helps release the loaf cleanly after baking. - Mix dry ingredients:
Whisk flour, baking powder, salt, and sugar in a bowl. This step spreads the leavening evenly through the batter. - Combine wet ingredients:
In another bowl, mix eggs, Greek yogurt, oil, lemon juice, lemon zest, and vanilla until smooth and creamy. - Bring batter together:
Add the wet mixture to the dry ingredients and stir gently until just combined. Overmixing can make the loaf dense. - Coat the blueberries:
Toss blueberries with a tablespoon of flour. This helps keep them suspended through the loaf while baking. - Fold and pour:
Fold the blueberries into the batter carefully, then pour into the prepared pan and smooth the top. - Bake the loaf:
Bake for about 50 to 60 minutes until a toothpick comes out clean. The top should look lightly golden. - Glaze and cool:
Whisk icing sugar with lemon juice and vanilla. Drizzle over the cooled loaf so the glaze sets gently.
