Name: A Zesty Blueberry Lemon Loaf: My Favorite Loaf Bread Recipes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 ½ cups (190g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup (115g) unsalted butter, softened (or just left on the counter for a bit); 1 cup (200g) granulated sugar; 2 large eggs, at room temp if you remember; ½ cup (120ml) milk (whole or 2% works great); Zest of 2 lemons (about 2 tablespoons, but I just zest 'em til they're pale); 1 ½ cups (about 200g) fresh blueberries (tossed with a spoonful of the flour); A little extra butter for greasing the pan; 1 cup (120g) powdered sugar, sifted if you're fancy; 2-3 tablespoons fresh lemon juice; A tiny pinch of salt

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Ever had one of those lemons that just stares at you from the fruit bowl? I do. This Blueberry Lemon Loaf was born from that exact staring contest. I had a pint of blueberries threatening to turn and a lemon with more zest than a daytime talk show. We needed a treaty. So I made this loaf. It’s one of my absolute favorite Loaf Bread Recipes, and trust me, I’ve made a few lemony things in my time. It’s the kind of thing that makes your kitchen smell like a sunny bakery and solves the problem of both sad fruit and a nagging sweet tooth. Think of it as the reliable friend of baked goods. It’s not fussy, doesn’t demand a mixer, and comes together with a bowl and a spatula. The crumb is tender, the blueberries burst with jammy pockets, and the lemon glaze? It’s the cheerful, tangy finish that ties it all together. Perfect for a slow weekend morning or tucked into a lunchbox.

1) Key Takeaways
2) Easy Blueberry Lemon Loaf Recipe
3) Ingredients for Blueberry Lemon Loaf
4) How to Make Blueberry Lemon Loaf
5) Tips for Making Blueberry Lemon Loaf
6) Making Blueberry Lemon Loaf Ahead of Time
7) Storing Leftover Blueberry Lemon Loaf
8) Try these Dessert next!
9) Blueberry Lemon Loaf
10) Nutrition

1) Key Takeaways

This loaf is a simple, one-bowl wonder that turns basic ingredients into something special.
Using lemon zest and a little bit of flour on the blueberries are the secret moves for maximum flavor and perfect texture.
It’s just as good for a lazy weekend breakfast as it is for a weeknight dessert.
You can freeze slices to enjoy later, which is basically like giving your future self a gift.

2) Easy Blueberry Lemon Loaf Recipe

Let’s talk about the kind of baking I actually do on a regular Tuesday. It’s not the fancy, five-layer cake kind of baking. It’s the kind where I look at a lonely lemon and a container of blueberries and think, “Okay team, we need a plan.”

That’s how this loaf came to be. I was after something that felt like a treat without feeling like a project. I wanted a recipe that I could start without checking if I had a mixer clean, something forgiving and straightforward. This Blueberry Lemon Loaf fits that bill perfectly.

What you get is a tender, buttery crumb dotted with sweet, jammy blueberries. The lemon zest wakes everything up without being sharp, and a simple glaze adds just the right touch of sweetness. It’s proof that some of the best Loaf Bread Recipes are the ones that come together with a bowl, a whisk, and not a lot of fuss.

3) Ingredients for Blueberry Lemon Loaf

All-purpose flour: The trusty foundation. Nothing fancy here. We use a little bit of it to coat the blueberries, which is a small step that makes a huge difference in preventing them from sinking to the bottom.

Baking powder and salt: The unsung heroes. Baking powder gives our loaf its gentle lift. Salt makes all the other flavors, especially the lemon and sugar, really sing. Don’t skip it.

Unsalted butter and sugar: The dynamic duo of sweetness and richness. I use unsalted butter so I can control the salt myself. Creaming them together creates that lovely, light texture we’re after.

Eggs and milk: The binding and moistening agents. Room temperature eggs incorporate much more easily into the batter. Whole milk or 2% gives the best result, but honestly, whatever you have will work.

Fresh lemons: We’re only using the zest for the batter, which is packed with bright, aromatic oils. It’s the secret to real lemon flavor without extra liquid. Save the juice for the glaze.

Fresh blueberries: The star of the show. Their sweet-tart burst in every bite is what makes this loaf so special. Tossing them in a spoonful of flour is my non-negotiable trick for keeping them suspended in the batter.

4) How to Make Blueberry Lemon Loaf

step 1. Start by getting your oven ready. Heat it to 350°F. Take your 9×5 inch loaf pan and give it a really good coating of butter. Get into the corners, the sides, everywhere. A little extra butter here prevents a big headache later. Nobody wants a loaf stuck in the pan.

step 2. In a medium bowl, whisk together your flour, baking powder, and salt. Scoop out about a tablespoon of this mixture and toss it with your blueberries in a small bowl. This is the flour-coating trick I was talking about. Set both bowls aside.

step 3. Now, in a large mixing bowl, beat the softened butter and granulated sugar together. You want to beat it until it looks pale and fluffy. A hand mixer is fastest, but a wooden spoon and some arm power works just fine. This step builds air into your batter, which helps the loaf rise.

step 4. Beat in the eggs, one at a time. Make sure each egg is fully mixed in before adding the next. This keeps the batter smooth and emulsified. Now stir in the lemon zest.

step 5. Time to combine everything. Add about half of your flour mixture to the butter and egg mixture. Stir until almost combined. Pour in all the milk and mix. Finally, add the rest of the flour mixture. Stir just until you can’t see any dry streaks of flour. Overmixing is the enemy of a tender crumb.

step 6. Gently fold in your flour-dusted blueberries. Use a spatula and a light hand to avoid crushing them and turning your batter purple. Pour the batter into your prepared loaf pan and smooth the top with the spatula.

step 7. Bake it! This usually takes 50 to 65 minutes. Start checking at the 50-minute mark. A toothpick or thin knife inserted into the center should come out with a few moist crumbs clinging to it, not wet batter. The top will be a beautiful golden brown.

step 8. Let the loaf cool in the pan on a wire rack for about 15 minutes. Then, run a knife around the edges to loosen it and carefully turn it out onto the rack to cool completely. I know it’s tempting to slice into it right away, but patience gives you cleaner slices.

step 9. For the glaze, whisk powdered sugar with 2-3 tablespoons of fresh lemon juice and a tiny pinch of salt. Add the juice slowly until it’s thick but pourable. Drizzle it over the completely cooled loaf. Let it set for a few minutes before you cut in.

5) Tips for Making Blueberry Lemon Loaf

My biggest tip? Don’t rush the creaming step. When you beat the butter and sugar, you’re not just mixing them. You’re creating tiny air pockets that will expand in the oven, giving your loaf a light, cakey texture. If your butter is too cold, it won’t cream properly. Too warm, and your loaf can spread. Room temperature is perfect.

Zesting is key. Use a fine grater or a microplane. Get just the bright yellow outer layer of the lemon skin. The white pith underneath is bitter. And zest your lemons before you juice them. It’s much, much easier.

If you only have frozen blueberries, use them straight from the freezer. Don’t thaw them. Toss them in the flour while they’re still frozen and be prepared to add 5-10 extra minutes to the baking time. The cold berries can slow down the baking process in the center.

6) Making Blueberry Lemon Loaf Ahead of Time

This is a fantastic make-ahead recipe for brunch or a busy week. You can bake the loaf completely, let it cool, and then wrap it tightly in plastic wrap. It will stay wonderfully moist at room temperature for a day or two.

If you need to prep further ahead, freeze it. Cool the loaf completely, then wrap it first in plastic wrap and then in aluminum foil. You can freeze the whole loaf or slice it first and freeze the slices with parchment paper between them. This way you can pull out just one slice for a quick treat.

Wait to glaze it. If you’re making it ahead, hold off on adding the lemon glaze until you’re ready to serve. The glaze will stay fresh and glossy that way, and it won’t soak into the loaf. When you’re ready, just whisk up the quick glaze and drizzle it on.

7) Storing Leftover Blueberry Lemon Loaf

Once the loaf is glazed and cut, any leftovers need a cozy home. The best place is an airtight container. A cake keeper or a good plastic container with a tight-fitting lid works perfectly.

Store it at room temperature for up to 2 days. If your kitchen is particularly warm, you might want to pop it in the fridge, but know that refrigeration can dry out baked goods faster. The fridge is fine for 3-4 days if you don’t mind a slightly firmer texture.

For longer storage, the freezer is your friend. Wrap individual slices or the remaining portion tightly and freeze for up to 3 months. Thaw slices at room temperature or give them a quick warm-up in the toaster oven. It’s almost as good as fresh.

8) Try these Dessert next!

9) Blueberry Lemon Loaf