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
- Pinch of salt
Instructions
Prep
- Preheat the oven to 350°F (175°C).
- Grease(with butter and flour) or line a 9x5 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
Use fresh lemon zest — this is key for a bright, bold flavor.
If using frozen blueberries, do not thaw before adding to the batter. This helps prevent excess moisture and color bleeding.
Tossing blueberries in flour helps keep them evenly distributed.
Do not overmix the batter, as this can make the loaf dense.