- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- Optional: 1/2 teaspoon lemon zest (for added zing)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Make the Batter
- In a large mixing bowl, whisk together the melted butter (or oil), sugar, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth and well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
- Gently fold in the blueberries, taking care not to crush them. If using frozen berries, toss them lightly in 1 tablespoon of flour before adding to prevent sinking.
4. Bake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
- Optional: If the top starts to brown too quickly, loosely cover the loaf with aluminum foil halfway through baking.
5. Cool and Glaze
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Use the parchment paper overhang to lift the loaf out of the pan and transfer it to a wire rack to cool completely.
- Optional: In a small bowl, whisk together the powdered sugar, lemon juice, and zest to make the glaze. Drizzle the glaze evenly over the cooled loaf for an extra touch of sweetness.
6. Serve and Enjoy
- Slice the loaf and enjoy every bite of this zesty, sweet, and indulgent Lemon Blueberry Loaf!
- Perfect as a standalone treat or paired with a cup of coffee, tea, or a glass of cold milk.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Tips for Success
- Use Fresh Lemons: Fresh lemon zest and juice make a noticeable difference in flavor.
- Prevent Staining: To avoid blueberry streaks in the loaf, toss them in a little flour before folding them into the batter.
- Add a Crumb Topping: Mix 1/4 cup flour, 2 tablespoons sugar, and 1 tablespoon cold butter for a crumbly topping before baking.
- Freeze for Later: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Why This Recipe Works
This Lemon Blueberry Loaf combines the bright, tangy flavor of lemon with the juicy sweetness of blueberries into a moist, tender cake that’s both satisfying and indulgent. The simple preparation ensures consistent results, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with a glaze or crumb topping, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Treat Everyone Will Love
Whether you’re craving something zesty and sweet, looking for a way to elevate your baking game, or simply want to enjoy a homemade treat, this Lemon Blueberry Loaf is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this loaf might just inspire others to try it too! 🍴✨
