Blueberry Lemon Loaf
Bright, soft, and full of fresh flavor, this blueberry lemon loaf brings together zesty lemon and juicy blueberries in every bite. The crumb is tender and buttery with just the right balance of sweetness and citrus, finished with a light lemon glaze for that extra pop. It’s the kind of loaf that feels just as right for a slow morning as it does for an afternoon treat.
Ingredients
Dry Ingredients
- 1½ cups 180g all-purpose flour
- 1 tsp 4g baking powder
- ¼ tsp baking soda
- ½ tsp nutmeg freshly grated
- ¼ tsp salt
Wet Ingredients
- ½ cup 113g unsalted butter softened
- ⅔ cup 135g granulated sugar
- 2 large egg 100g without shell, room temperature
- 1 tbsp 6g lemon zest
- 1 tbsp 15g lemon juice
- ⅔ cup 162g milk room temperature
- ½ tsp vanilla essence
Mix-Ins
- ¾ cup 110g blueberries fresh or frozen
Lemon Glaze
- ½ cup 60g powdered sugar
- 1 –2 tbsp 15–30g lemon juice fresh squeezed
- Pinch of salt
- ½ tsp lemon zest fresh
Instructions
Prep
- Preheat the oven to 350°F (175°C).
- Grease(with butter and flour) or line a 9×5 loaf pan with parchment paper. Set aside
Mixing – Creaming
- In a large bowl, cream together: butter and sugar
- Mix until light and fluffy.
Mixing – Wet Ingredients
- Add: Egg, lemon zest, lemon juice, vanilla essence and milk
- Mix until just combined.
Mixing – Dry Ingredients
- In a separate bowl, whisk together: flour, baking powder, baking soda, salt
Combining
- Add the dry ingredients to the wet mixture
- Mix until just combined.
- Do not overmix — this keeps the loaf soft and tender.
Prepare Blueberries
- If using fresh blueberries, toss them with 1 tbsp flour (about 8g).If using frozen blueberries, do not thaw. Toss them lightly in flour just before adding.
- Gently fold them into the batter.
- This helps prevent them from sinking.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick/fork inserted in the center comes out clean or with a few moist crumbs.
Cooling
- Allow the loaf to cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Glaze
- In a small bowl, whisk together: Powdered sugar, Lemon juice, Pinch of salt
- Adjust consistency as needed, then drizzle over the cooled loaf.
Serving
- Slice and enjoy once fully cooled, or slightly warm for a softer texture.
Notes
Pairs Well With
- Earl Grey or chamomile tea
- Fresh coffee
- Lemon tea
- Fresh berries
- Vanilla ice cream
- Whipped cream
Chrissy’s Baking Notes
- Grease and flour your loaf pan (or line it with parchment paper) to help the loaf release easily after baking.
- I switch to a spatula after creaming the butter and sugar. Mixing by hand gives me more control and helps prevent overmixing, keeping the loaf soft and tender.
- Use room-temperature ingredients for a smoother batter and more even bake.
- Toss the blueberries in flour before folding them into the batter to help keep them evenly distributed.
- If using frozen blueberries, do not thaw them first. Toss them in flour while still frozen to reduce color bleeding.
- Do not overmix. Fold the batter only until no dry streaks remain.
- Cool before glazing. A completely cooled loaf allows the glaze to set beautifully instead of soaking into the cake.
Ingredient Alternatives
Looking to make a swap? Here are a few common ingredient alternatives that can work if needed. Since I haven’t personally tested every substitution, they may slightly change the flavor or texture of the final bake.- Milk: Unsweetened oat milk or whole milk can be substituted for dairy milk.
- Butter: Plant-based butter can be used in equal amounts.
- Blueberries: Fresh or frozen blueberries both work well. If using frozen, do not thaw before adding.
- Vanilla Essence: Vanilla extract may be substituted in equal amounts.
- Lemon Juice: Fresh lemon juice is recommended, but bottled lemon juice can be used if necessary.
Storage
- Room Temperature: Store the loaf in an airtight container for up to 3 days. For the best texture, keep it in a cool, dry place away from direct sunlight.
- Refrigerator: Store in an airtight container for up to 1 week. Allow slices to come to room temperature or warm them slightly before serving for the best flavor and texture.
- Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Chrissy’s Baker’s Tip
If you know you’ll be freezing the loaf, freeze it before adding the lemon glaze. Once thawed, prepare a fresh batch of glaze and drizzle it over the loaf for the brightest lemon flavor and the best appearance.Discover more from The Sweet Life with Chrissy
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