Irresistible Lemon Blueberry Loaf Recipe with 1 Secret Tip

There’s something magical about baking with summer blueberries that takes me right back to my grandmother’s sunlit kitchen. I can still smell the tangy lemon zest mingling with sweet berries as she pulled her famous lemon blueberry loaf from the oven. This recipe became our cherished summer tradition – perfect for lazy brunches, impromptu tea parties, or wrapping in pretty paper for neighbors.

What makes this loaf so special isn’t just the burst of juicy berries in every bite (though trust me, that’s glorious). It’s that perfect balance – buttery crumb, bright citrus zing, and just enough sweetness to let the blueberries shine. The glaze? Optional, but oh-so-worth it when you want to dress this up for teacher gifts or book club. What I love most is how flexible it is – equally happy at a fancy ladies’ luncheon as it is crumbled over morning yogurt.

Whether you’re using peak-season berries or cheering up a gray day, this lemon blueberry loaf wraps you in sunshine with every slice. It’s the kind of recipe that makes people ask for seconds before they’ve even finished their first piece – just warning you!

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Why You’ll Love This Lemon Blueberry Loaf

Okay, let me tell you why this little loaf has stolen my heart (and probably will steal yours too). First off—that texture! We’re talking bakery-level moist crumb that practically melts in your mouth, thanks to the perfect mix of butter and those juicy blueberries bursting in every bite.

The flavor? Magical. Just the right balance of sweet and tart – the lemon zest gives it this bright, sunny personality while the blueberries bring their natural sweetness to the party. It’s like summer in slice form!

And can we talk about how easy this is? No fancy equipment needed—just a bowl, a spoon, and about ten minutes of prep. Whether you’re making it for a lazy Sunday brunch bake or whipping up a last-minute teacher gift, this loaf never lets me down.

Fresh blueberries are the stars here—when they’re in season, this loaf tastes like pure sunshine. But honestly? I’ve made it year-round with frozen berries when the craving hits (just don’t thaw them first—trust me on this!). Wrap it in parchment and twine for the cutest edible gift, or keep it all for yourself—no judgment here.

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Ingredients for Lemon Blueberry Loaf

Gather these simple ingredients—I promise you probably have most in your pantry already! The magic happens when they all come together just right.

• Dry Ingredients:
  • 1 ½ cups all-purpose flour (plus 1 tbsp for coating berries)
  • 1 tsp baking powder
  • ½ tsp salt (I use fine sea salt here)
• Wet Ingredients:
  • ½ cup unsalted butter, softened (take it out 30 mins beforehand!)
  • ¾ cup granulated sugar
  • 2 large eggs (room temp works best)
  • 1 tsp vanilla extract (the real stuff makes a difference)
  • ½ cup milk (whole milk creates the richest texture)
  • Zest of 1 medium lemon (about 1 tbsp packed)
  • 2 tbsp fresh lemon juice (from about half that zested lemon)
• The Star:
  • 1 cup fresh blueberries (washed and patted dry)

Ingredient Notes & Substitutions

No fresh blueberries? No problem—use frozen straight from the freezer (toss them in that extra flour to prevent purple streaks!). Out of milk? Buttermilk adds lovely tang, or thin plain yogurt with water works too. For gluten-free friends, a 1:1 GF flour blend does beautifully here—just don’t overmix the batter.

And here’s my golden rule: measure your flour properly! Spoon it into the cup and level off—packing it down leads to dense loaf sadness.

How to Make Lemon Blueberry Loaf

Get ready for the easiest baking therapy session ever! This lemon blueberry loaf comes together so simply, you’ll wonder why you don’t make it every weekend. Here’s how we do it:

1. Prep time: Heat your oven to 350°F (175°C) and grease your loaf pan like you mean it. I use butter and a light flour dusting—grandma’s method never fails.
2. Dry team: Whisk together your flour, baking powder, and salt in a bowl. Don’t skip the whisking—we want those little powder clouds to disappear completely.
3. Butter magic: In your favorite mixing bowl, beat the softened butter and sugar until fluffy. This takes about 2 minutes with a hand mixer—you’ll know it’s ready when it looks like fluffy pale yellow clouds.
4. Wet wonders: Add eggs one at a time, mixing well after each. Then pour in vanilla, milk, lemon zest, and juice. The kitchen will smell heavenly already—promise!
5. Marry them gently: Gradually fold dry ingredients into wet with a spatula. Mix just until combined—a few flour streaks are fine! Overmixing makes tough loaves, and we want tender crumb perfection.
6. Berry time: Toss those gorgeous blueberries with their tablespoon of flour (this stops berry sinkage!), then gently fold them into the batter like you’re tucking in babies.
7. Bake with love: Pour into your prepared pan and bake 50-60 minutes. Rotate the pan halfway—ovens have hot spots! Check at 50 minutes with a toothpick—moist crumbs are good, wet batter means more time.
8. Cool patience: Let it cool in the pan for 10 minutes, then transfer to a rack. The hardest part? Waiting until it’s barely warm before slicing!

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Tips for the Perfect Loaf

Listen up, buttercup—these little tricks make all the difference between good and “oh-my-gosh-give-me-the-recipe” great:

Coat those berries! That flour jacket keeps blueberries from torpedoing straight to the bottom. Even frozen berries stay put this way—just don’t thaw them first or you’ll get purple swirls.

Don’t overbake! Set a timer for 50 minutes and start checking. The top should be golden, and edges just pulling from the pan. A toothpick should come out with moist crumbs—not clean, not wet batter.

Cool before glazing (if using). Warm loaf + icing = sad puddles. Let it cool nearly completely so the glaze stays pretty on top rather than soaking in.

And hey—if your blueberries all sink to the bottom anyway? Slice it upside down and call it a “berry surprise” loaf. Some of my best kitchen mistakes became family traditions!

Lemon Glaze Variation

Okay, confession time—I’m powerless against this lemon glaze! Those sunny citrus ribbons dripping down the sides turn an everyday loaf into something truly special. Here’s my simple two-ingredient magic: whisk 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Drizzle it over the cooled loaf for that bakery-worthy finish—perfect for gifting or when you want to feel fancy at Tuesday breakfast. Pro tip: let it set for 10 minutes before slicing so those pretty drips stay intact!

Serving and Storing Lemon Blueberry Loaf

Oh, the joy of slicing into this lemon blueberry loaf while it’s still slightly warm from the oven – those berries still juicy, that citrus scent wrapping around you like a sunny hug! My absolute favorite way to serve it? Thick slices with a dollop of clotted cream and a pot of Earl Grey tea. The bergamot in the tea makes the lemon flavors sing. For dessert lovers, try heating a slice for 10 seconds and topping with vanilla ice cream – pure bliss!

Now let’s talk storage, because while this loaf rarely lasts long in my house, sometimes you gotta save some for later. At room temp, keep it in an airtight container (I love my vintage cookie tin for this) for up to 3 days. Freezing? Easy! Wrap cooled slices individually in parchment, then foil, and freeze for up to 2 months. Pro tip: Pop a frozen slice straight into the toaster oven at 300°F for 5 minutes – it comes out tasting fresh-baked every time!

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Nutrition Information

Just a quick heads up—nutritional values are estimates and can vary based on your specific ingredients. But here’s what you can expect per glorious slice of this lemon blueberry loaf: about 220 calories, 9g fat, 32g carbs, and 15g sugar. Of course, these numbers might wiggle a bit depending on your berry size or how generous you are with that lemon glaze!

Frequently Asked Questions

I get these questions all the time from friends who whip up this lemon blueberry loaf – here’s my flour-dusted notebook of answers:

Share Your Lemon Blueberry Loaf

I’d love to see your summer loaf creations! Did yours turn out sunshine-yellow with perfect berry bursts? Snap a photo and share it with me – nothing makes me happier than seeing your baking triumphs. Leave a rating if this recipe brought some lemony joy to your kitchen! Need more berry inspiration? You’ll find me pinning all sorts of baking ideas on Pinterest whenever I’m not elbow-deep in flour. Happy baking, friends!

Lemon Blueberry Loaf

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A moist and tangy lemon-glazed blueberry loaf perfect for summer brunches, teacher gifts, or afternoon tea. This recipe highlights fresh blueberries and bright citrus flavors.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 cup fresh blueberries
• 1 tbsp flour (for coating blueberries)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, milk, lemon zest, and lemon juice.
4. Gradually fold dry ingredients into wet ingredients until just combined.
5. Toss blueberries with 1 tbsp flour, then gently fold into the batter.
6. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack.
8. Drizzle with lemon glaze (optional) before serving.

Notes

• Use fresh blueberries for the best flavor.
• If using frozen blueberries, do not thaw—coat them in flour to prevent sinking.
• Store leftovers in an airtight container for up to 3 days.
• Find more baking inspiration on our Pinterest page.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 15g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg