Can I use frozen blueberries in this summer loaf cake?

Absolutely! Just toss frozen berries straight from the freezer with that extra tablespoon of flour (no thawing first). The flour coat prevents color bleeding and sinking. Pro tip: add 5 minutes to baking time since frozen berries chill the batter.

How do I keep my berries from sinking to the bottom?

That flour coating is key! It gives berries traction in the batter. Also, gently fold them in last and avoid overmixing – thicker batter supports berries better. My grandma taught me to sprinkle a few extra berries on top before baking for guaranteed berry visibility in every slice.

Can I skip the glaze for this brunch bake?

Of course! The glaze is purely optional – the loaf is delicious plain. For a lighter option, dust with powdered sugar instead or serve with lemon curd on the side. Truth be told, I often skip it when packing this as a teacher gift to avoid messy transport.

What if my lemon blueberry bread turns out too dense?

Usually means overmixing! Stop stirring as soon as flour disappears. Also check your baking powder's freshness – spoon your flour instead of scooping for proper measurement. Sometimes I swap 1/4 cup flour for almond flour for extra lightness.

Irresistible Lemon Blueberry Loaf Recipe with 1 Secret Tip

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

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, and salt.
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.
Gradually fold dry ingredients into wet ingredients until just combined.
Toss blueberries with 1 tbsp flour, then gently fold into the batter.
Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
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

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