I have had this lemon blueberry loaf on my list of recipes to make for a long time and the day has finally arrived. This recipe combines my mom’s lemon loaf recipe with my blueberry muffin recipe. Let me just tell you, it’s addicting. The center is perfectly moist and fluffy with a slightly crispy edge. I honestly could eat this entire loaf in one sitting.

Lemon Blueberry Loaf – Healthyish Foods

Enjoy this lemon blueberry loaf for breakfast with a hot cup of coffee or tea. Or you can enjoy it as a dessert. Option to heat it for 10-15 seconds in the microwave if you enjoy it warmed. This loaf is so good you’ll be making it on repeat. Warning, it will not last long.

Ingredients Needed for Lemon Blueberry Loaf

Dry Ingredients – You will need AP flour, baking soda and salt for this recipe.

Wet Ingredients – For this recipe, you’ll first cream together the cane sugar and room temperature butter. Technically cane sugar is a “dry ingredient” but you’ll use it with the butter. You’ll also need eggs, 2% milk, light sour cream, fresh squeezed lemon juice, and vanilla extract.

Blueberries – I used fresh blueberries for this recipe. Be sure to toss them with a small amount of AP flour before gently folding them into the batter. This will prevent them from sinking to the bottom of the loaf. Also, do NOT use jumbo berries. As tempting as this sounds, they are too heavy for the loaf.

Lemon Blueberry Loaf – Healthyish Foods

How to Make Lemon Blueberry Loaf

Preheat the oven to 350 degrees.

Spray a 9×5-inch loaf pan with non-stick baking spray. Set it aside.

In a large mixing bowl, cream together the cane sugar and butter.

Once well combined, add one egg at a time.

Next, you’ll add the vanilla and milk. Mix well.

Then, add the light sour cream and fresh squeezed lemon juice. Mix well.

Once well combined, you’ll add the dry ingredients. AP flour, salt, and baking soda.

Mix until a batter forms.

In a separate small bowl, toss the fresh blueberries with about 1 tablespoon of AP flour.

Once they have a light coating of flour on them, gently fold them into the batter.

Pour the batter into the prepared loaf pan.

Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Lemon Blueberry Loaf – Healthyish Foods

Storage

Store any leftover lemon loaf covered on the counter for three to four days. Option to freeze as well. Will last for 30-60 days in the freezer. Just make sure it is well covered in an airtight container. Looking for more recipes?

Lemon Blueberry Loaf – Healthyish Foods

Lemon Blueberry Loaf

I have had this lemon blueberry loaf on my list of recipes to make for a long time and the day has finally arrived. This recipe combines my mom’s lemon loaf recipe with my blueberry muffin recipe.
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Ingredients

Dry Ingredients

  • 1.5 cups AP flour, all purpose
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup cane sugar
  • ½ cup butter, 1 stick, room temperature
  • 2 eggs
  • ¼ cup 2% milk
  • ¼ cup light sour cream
  • 2 tablespoons lemon juice, fresh squeezed
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries, fresh, dusted in AP flour

Equipment

  • 1 9×5-inch loaf pan
  • 2 mixing bowls

Instructions 

  • Preheat the oven to 350 degrees.
  • Spray a 9×5-inch loaf pan with non-stick baking spray. Set it aside.
  • In a large mixing bowl, cream together the cane sugar and butter.
  • Once well combined, add one egg at a time.
  • Next, you’ll add the vanilla and milk. Mix well.
  • Then, add the light sour cream and fresh squeezed lemon juice. Mix well.
  • Once well combined, you’ll add the dry ingredients. AP flour, salt, and baking soda.
  • Mix until a batter forms.
  • In a separate small bowl, toss the fresh blueberries with about 1 tablespoon of AP flour.
  • Once they have a light coating of flour on them, gently fold them into the batter.
  • Pour the batter into the prepared loaf pan.
  • Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Nutrition

Serving: 1serving, Calories: 375kcal, Carbohydrates: 51g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 725mg, Potassium: 119mg, Fiber: 2g, Sugar: 29g, Vitamin A: 455IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 2mg