This Lemon Blueberry Loaf is a bright, buttery quick bread packed with juicy blueberries, fresh lemon zest, and a sweet lemon icing. The combination of tart citrus and sweet berries creates a bakery-style loaf that’s perfect for breakfast, brunch, dessert, or an afternoon treat. With a tender crumb and crunchy crumble topping, this Lemon Blueberry Loaf is guaranteed to become a favorite.
Why You’ll Love This Recipe
- Bright, fresh lemon flavor in every bite
- Bursting with juicy blueberries
- Soft, moist, and tender texture
- Crunchy crumble topping adds extra texture
- Easy to make with simple pantry ingredients
- Perfect for breakfast, brunch, dessert, or snacks
- Family-friendly and freezer-friendly
- Beautiful bakery-style presentation
Ingredients
Crumble
- 2 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1/3 cup (43g) all-purpose flour
- Tiny pinch kosher salt
Lemon Blueberry Loaf
- 1 cup (200g) granulated sugar
- 2 tbsp fresh lemon zest
- 1 1/2 cups (195g) all-purpose flour
- 1 tbsp all-purpose flour (for blueberries)
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 2 tbsp fresh lemon juice
- 1/4 cup (60g) milk, room temperature
- 1 1/2 cups (215g) fresh blueberries
- Extra blueberries for topping
Lemon Icing
- 1/2 cup (55g) powdered sugar
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
Make the Crumble
- Combine melted butter, sugar, flour, and salt in a small bowl.
- Mix until crumbly.
- Refrigerate while preparing the loaf batter.
Make the Lemon Blueberry Loaf
- Preheat oven to 350°F (175°C).
- Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
- Add sugar and lemon zest to the bowl of a stand mixer.
- Rub the zest into the sugar using your fingertips to release the lemon oils.
- Add flour, baking powder, and salt. Mix until combined.
- With the mixer on medium-low speed, add softened butter one tablespoon at a time.
- Mix until the texture becomes crumbly and no visible butter pieces remain.
- Scrape down the bowl.
- Mix in vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice.
- Pour in milk and mix until smooth.
- Scrape the bowl to ensure everything is fully incorporated.
- Rinse blueberries and remove any stems.
- Toss blueberries with 1 tablespoon flour.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan.
- Smooth the top evenly.
- Sprinkle extra blueberries over the batter.
- Top with the chilled crumble mixture.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the Lemon Blueberry Loaf to cool in the pan for about 45 minutes.
- Remove from the pan and place on a cooling rack.
Make the Lemon Icing
- Whisk together powdered sugar, milk, and lemon juice.
- Adjust consistency as needed with more sugar or liquid.
- Drizzle over the cooled loaf.
- Slice and serve.
Tips & Tricks
- Use room-temperature ingredients for the best texture.
- Fresh lemon zest provides the strongest citrus flavor.
- Coating blueberries with flour helps prevent sinking.
- Avoid overmixing once the blueberries are added.
- Tent loosely with foil if the loaf browns too quickly.
- Fresh blueberries work best, but frozen blueberries can be used without thawing.
- For extra lemon flavor, add additional zest to the icing.
Details
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Serve with coffee, tea, or fresh fruit.
- Add white chocolate chips for extra sweetness.
- Replace blueberries with raspberries or blackberries.
- The loaf tastes even better the next day as the flavors develop.
- For a richer icing, use heavy cream instead of milk.
Nutrition (Approximate Per Slice)
- Calories: 360
- Protein: 5g
- Carbohydrates: 47g
- Fat: 17g
- Fiber: 2g
- Sugar: 29g
FAQ
Why did my blueberries sink?
Blueberries can sink if the batter is too thin. Tossing them in flour before folding them into the batter helps keep them suspended.
Can I use frozen blueberries?
Yes. Use them straight from the freezer and toss them with flour before adding them to the batter.
How do I know when the loaf is done?
Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
Can I make this loaf ahead of time?
Absolutely. This lemon loaf stays moist for several days and tastes wonderful the next day.
Can I freeze Lemon Blueberry Loaf?
Yes. Wrap individual slices or the entire loaf tightly and freeze for up to 3 months.
Can I make it without the icing?
Yes. The loaf is delicious on its own thanks to the lemon zest and blueberry flavor.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
Reheating
- Microwave slices for 10–15 seconds.
- Let frozen slices thaw overnight in the refrigerator.
- Warm briefly before serving for a freshly baked taste.
Similar Recipes
Lemon Blueberry Loaf
A moist Lemon Blueberry Loaf made with fresh lemon zest and juicy blueberries.Topped with a buttery crumble and sweet lemon icing.Perfect for breakfast, brunch, dessert, or snacking.
Ingredients
Crumble
- 2 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- 1/3 cup 43g all-purpose flour
- Tiny pinch kosher salt
Lemon Blueberry Loaf
- 1 cup 200g granulated sugar
- 2 tbsp fresh lemon zest
- 1 1/2 cups 195g all-purpose flour
- 1 tbsp all-purpose flour for blueberries
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup 168g unsalted butter, room temperature
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 2 tbsp fresh lemon juice
- 1/4 cup 60g milk, room temperature
- 1 1/2 cups 215g fresh blueberries
- Extra blueberries for topping
Lemon Icing
- 1/2 cup 55g powdered sugar
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
Make the Crumble
- Combine melted butter, sugar, flour, and salt in a small bowl.
- Mix until crumbly.
- Refrigerate while preparing the loaf batter.
Make the Lemon Blueberry Loaf
- Preheat oven to 350°F (175°C).
- Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
- Add sugar and lemon zest to the bowl of a stand mixer.
- Rub the zest into the sugar using your fingertips to release the lemon oils.
- Add flour, baking powder, and salt. Mix until combined.
- With the mixer on medium-low speed, add softened butter one tablespoon at a time.
- Mix until the texture becomes crumbly and no visible butter pieces remain.
- Scrape down the bowl.
- Mix in vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice.
- Pour in milk and mix until smooth.
- Scrape the bowl to ensure everything is fully incorporated.
- Rinse blueberries and remove any stems.
- Toss blueberries with 1 tablespoon flour.
- Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan.
- Smooth the top evenly.
- Sprinkle extra blueberries over the batter.
- Top with the chilled crumble mixture.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the Lemon Blueberry Loaf to cool in the pan for about 45 minutes.
- Remove from the pan and place on a cooling rack.
Make the Lemon Icing
- Whisk together powdered sugar, milk, and lemon juice.
- Adjust consistency as needed with more sugar or liquid.
- Drizzle over the cooled loaf.
- Slice and serve.
Notes
- Serve with coffee, tea, or fresh fruit.
- Add white chocolate chips for extra sweetness.
- Replace blueberries with raspberries or blackberries.
- The loaf tastes even better the next day as the flavors develop.
- For a richer icing, use heavy cream instead of milk.
Conclusion
This Lemon Blueberry Loaf combines fresh citrus flavor, sweet blueberries, and a buttery crumb for an irresistible homemade treat. Whether you’re serving it for breakfast, brunch, dessert, or gifting it to friends and family, this easy recipe delivers bakery-quality results every time. One slice is never enough, especially with the sweet lemon icing drizzled on top.