Lemon Blueberry Loaf Recipe
Today I’m sharing this Classic Lemon Blueberry Loaf Recipe. This will quickly become one of your favourite recipes. It has a moist cake-like consistency and is full of lemon and blueberry flavour! Drizzle the sweet and tangy lemon glaze on top!
A couple of years ago I posted this Gluten-free Lemon Loaf recipe which is melt-in-your-mouth delicious! I had to make a new loaf recipe with the addition of blueberries because lemon and blueberry make such a divine combination. I also have this amazing Lemon Blueberry pancake recipe and these Lemon Blueberry Donuts! Both would make a great Mother’s Day brunch or served alongside your afternoon tea.
Why You’ll Love This Recipe
- Has a cake-like moist consistency
- Easy to make
- Topped with a sweet and tangy lemon glaze
- Lemon and blueberry make for a bright and cheery combo
Ingredients You’ll Need
Lemon Blueberry Loaf
- All-purpose flour: be sure to lightly scoop and level it (the back of a straight-edge butter knife works great).
- Baking Powder: leavening agent.
- Salt: flavour enhancer.
- Unsalted Butter: adds moisture to the bread.
- Granulated Sugar: a critical ingredient for sweetness.
- Eggs: brings everything together.
- Vanilla Extract: flavour enhancer.
- Lemon juice and zest: brings that delicious lemon flavour.
- Milk: loosens up the batter to make it moist.
- Blueberries: can use fresh or frozen, frozen may make the batter look blue/purple.
Lemon Glaze
Only 2 ingredients make for a simple lemon glaze:
- Icing Sugar: adds sweetness
- Lemon juice: adds a touch of tangy lemon flavour and turns the sugar into a nice glaze
Instructions
Lemon Blueberry Loaf
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter or non-stick spray. You may also use a fitted piece of parchment on the bottom to be sure it doesn’t stick.
- Mix 1 and 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 3/4 teaspoon salt in a medium bowl. Set aside.
- Cream 1/2 cup of unsalted butter, and 1 cup of granulated sugar. Add in 3 eggs, 1 and 1/2 teaspoons of vanilla extract, juice of 1 lemon and 2 tablespoons of fresh lemon juice.
- Add in the flour mixture alternatively with 1/2 cup of milk until combined.
- Mix blueberries with 1 tablespoon of flour and fold into the batter.
- Pour into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool on a wire rack for 30 minutes. Remove from pan and pour on the glaze.
Glaze
- Whisk together 1 and 1/4 cups of icing sugar and 2 tablespoons of fresh lemon juice. Pour over cooled bread.
Storage Tips
Store covered at room temperature for up to 3 days, in the fridge for up to 1 week or in the freezer for up to 3 months in a freezer-safe container or bag.
So simple, flavourful, and moist! You will be making this on repeat!
Lemon Blueberry Loaf Recipe
This Classic Lemon Blueberry Loaf Recipe has a moist cake-like consistency and is full of lemon and blueberry flavour! Drizzle the sweet and tangy lemon glaze on top.
Ingredients
Lemon Blueberry Loaf
- 1 ½ cups all-purpose flour plus 1 tbsp
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup butter unsalted
- 1 cup sugar granulated
- 3 large eggs room temperature
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 tbsp lemon juice fresh
- ½ cup milk
- 1 ¼ cup blueberries fresh or frozen
Lemon Glaze
- 1 ¼ cups icing sugar
- 2 tbsp lemon juice fresh
Instructions
Lemon Blueberry Loaf
-
Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter or non-stick spray. You may also use a fitted piece of parchment on the bottom to be sure it doesn't stick.
-
Mix 1 and 1/2 cups of all-purpose flour, 1 teaspoon baking powder, and 3/4 teaspoon salt in a medium bowl. Set aside.
-
Cream 1/2 cup of unsalted butter, and 1 cup of granulated sugar. Add in 3 eggs, 1 and 1/2 teaspoons of vanilla extract, juice of 1 lemon and 2 tablespoons of fresh lemon juice.
-
Add in the flour mixture alternatively with 1/2 cup of milk until combined.
-
Rinse off the blueberries and mix with 1 tablespoon of flour and fold into the batter.
-
Pour into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a wire rack for 30 minutes. Remove from pan and pour on the glaze.
Lemon Glaze
-
Whisk together 1 and ¼ cups of icing sugar with 2 tablespoons of fresh lemon juice. Pour over the cooled bread.
Recipe Notes
Store covered at room temperature for up to 3 days, in the fridge for 1 week or freezer for up to 3 months.
Did you make this recipe?
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