Lemon Blueberry Loaf Recipe

This Lemon Blueberry Loaf is a moist and tangy quick bread, bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast, a snack, or dessert!


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (about 2 lemons)
  • ½ cup milk
  • 1 ½ cups fresh blueberries
  • 2 tablespoons all-purpose flour (for coating blueberries)
  • Optional: Lemon glaze (1 cup powdered sugar + 2-3 tablespoons lemon juice)


  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract and lemon zest.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. In a small bowl, toss the blueberries with 2 tablespoons of flour to coat. Gently fold the blueberries into the batter.
  6. Pour the batter into the prepared loaf pan and spread it evenly.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Optional: While the loaf is cooling, make the lemon glaze by whisking together the powdered sugar and lemon juice. Drizzle the glaze over the cooled loaf before serving.

Enjoy your delicious Lemon Blueberry Loaf!

Leave a Comment