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. Let me just tell you, it’s sensational!
The texture of the lemon blueberry loaf recipe is perfectly moist and fluffy with a slightly crispy edge. I honestly could eat this entire loaf in one sitting.
Enjoy this lemon blueberry loaf for breakfast with a hot cup of coffee or tea. Or you can enjoy it as a dessert. This loaf is so good you’ll be making it on repeat. Warning, it will not last long. If you love a good bread recipe, try my Zucchini Bread.
Why You’ll Love This Recipe
Perfect for any occasion. This easy lemon loaf recipe is bright, fluffy and delicious. It makes the perfect addition to any party, brunch or gathering.
Easy to make. This easy to make recipe is jam packed with flavor. The tender blueberries are the perfect pairing in this lemon loaf. It’s guaranteed to brighten any occasion!
Perfect texture. With perfectly crispy edges and a fluffy moist center, this loaf recipe is what dreams are made of.
Recipe Ingredients
Dry Ingredients: This recipe calls for AP flour, baking powder, and fine sea salt.
Wet Ingredients: This recipe calls for cane sugar, room temperature butter, room temp eggs, room temp 2% milk, fresh squeezed lemon juice, lemon zest 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 help prevent them from sinking to the bottom of the loaf. Shake off any excess flour.
Also, do NOT use jumbo berries. As tempting as this sounds, they are too heavy for the loaf. Another option is to add half of the batter to the prepared baking dish then add a layer of flour dusted blueberries then add the remaining batter. Spread evenly and bake.
How to Make Lemon Blueberry Loaf
Preheat the oven to 350 degrees. Spray an 8.5-4.5-inch loaf pan with nonstick baking spray. Set it aside.
Combine the Wet Ingredients
In a large mixing bowl, mix the lemon zest with the cane sugar. Option to use your hands to make sure the oils from the zest are pressed into the sugar.
Next, cream together the cane sugar and butter. Once well combined, add one egg at a time. Next, add the vanilla extract and 2% milk. Gently combine. Then, add the fresh squeezed lemon juice. Mix until well combined.
Combine the Dry Ingredients
Combine the dry ingredients in a separate bowl. AP flour, fine sea salt, and baking powder. Mix well.
Create the Batter
Add the dry ingredients to the wet ingredients and gently fold until a batter forms. Do not over mix.
Prep the Blueberries
Gently toss the fresh blueberries with about 1 tablespoon of AP flour. They should be lightly coated with flour. Shake off any excess flour.
Bake
Pour roughly three quarters of the batter into the prepared loaf pan, add the flour dusted blueberries then add the remaining batter. Spread evenly and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
How to Store Lemon Loaf
If you’re planning to enjoy the lemon loaf within a few days, wrap with parchment paper and store it in an airtight sealable bag. It will stay fresh on the countertop for 2-3 days.
If you want the lemon loaf to last longer, it can be stored in the refrigerator for up to one week.
Option to freeze as well. To freeze, make sure the lemon loaf is completely cool, before wrapping it in foil or plastic wrap, and placing it in an airtight sealable bag. Place in the freezer. The loaf will last 30-60 days in the freezer. To thaw, place on the counter overnight.
Frequently Asked Questions
Yes absolutely! A simple lemon glaze would work well with this recipe.
You can enjoy it for breakfast or as a dessert! Either way, it’s delicious.
They could be too big or heavy to remain suspended in the batter. Use smaller fresh berries and lightly coat them in flour.
Other Baked Goods to Consider Trying
Lemon Blueberry Loaf
Equipment
- 1 8.5-4.5-inch loaf pan
- 3 mixing bowls
- 1 hand mixer or stand mixer
Ingredients
Dry Ingredients
- 1.5 cups AP flour, all purpose
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 cup cane sugar
- 1 tablespoon lemon zest
- ½ cup unsalted butter, 1 stick, room temperature
- 2 large eggs, room temperature
- ¼ cup 2% milk, room temperature
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh, dusted in AP flour
Instructions
HOW TO MAKE LEMON BLUEBERRY LOAF
- Preheat the oven to 350 degrees. Spray an 8.5-4.5-inch loaf pan with nonstick baking spray. Set it aside.
- COMBINE THE WET INGREDIENTS
- In a large mixing bowl, mix the lemon zest with the cane sugar. Option to use your hands to make sure the oils from the zest are pressed into the sugar. Next, cream together the cane sugar and room temperature unsalted butter. Once well combined, add one egg at a time. Next, add the vanilla extract and 2% milk. Combine. Then, add the fresh squeezed lemon juice. Mix until well combined.
COMBINE THE DRY INGREDIENTS
- Combine the dry ingredients in a separate bowl. AP flour, fine sea salt, and baking powder. Mix well.
CREATE THE BATTER
- Add the dry ingredients to the wet ingredients and gently fold until a batter forms. Do not over mix.
PREP THE BLUEBERRIES
- Gently toss the fresh blueberries with about 1 tablespoon of AP flour. They should be lightly coated with flour. Shake off any excess flour.
BAKE
- Pour ¾ of the batter into the prepared loaf pan, add a layer of flour dusted blueberries then add the remaining batter. Spread evenly and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
2 Comments on “Lemon Blueberry Loaf”
My husband loves the combination of blueberries and lemon, so this recipe was perfect. I had a bunch of blueberries frozen in my freezer and I vaguely remember seeing this on the Healthyish Instagram account. It was awesome being able to quickly search it out on the website! Once it was cool enough, my husband nearly ate the whole thing! I had to hide it so we could have some for breakfast tomorrow too!
I just made this to take to my mom for Mother’s Day and she loved it! I will definitely be making it again.