Lemon Blueberry Loaf

This Lemon Blueberry Loaf is bright, buttery, and packed with juicy blueberries in every slice. With fresh lemon zest, tender crumb, and a sweet lemon icing, this easy loaf cake is perfect for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe

• This Lemon Blueberry Loaf has a soft, rich texture with fresh lemon flavor.
• The blueberries add natural sweetness and bursts of juicy flavor.
• The crumble topping gives it a delicious bakery-style finish.
• It is simple to make with basic pantry ingredients.
• This recipe feels special enough for guests but easy enough for everyday baking.

Ingredients

Crumble

• 2 tbsp unsalted butter, melted
• 3 tbsp granulated sugar
• 1/3 cup all purpose flour
• Tiny pinch of kosher salt

Lemon Blueberry Loaf

• 1 cup granulated sugar
• 2 tbsp fresh lemon zest
• 1 1/2 cups all purpose flour
• 1 tbsp all purpose flour, for blueberries
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 2 tbsp fresh lemon juice
• 1/4 cup milk, room temperature
• 1 1/2 cups fresh blueberries
• Extra fresh blueberries for topping

Lemon Icing

• 1/2 cup powdered sugar
• 1/2 tbsp milk or cream
• 1/2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F. Grease and line all sides of an 8.5 x 4.5-inch loaf pan.
2. Make the crumble by mixing melted butter, sugar, flour, and a pinch of salt in a small bowl. Place it in the refrigerator while preparing the batter.
3. In a large mixing bowl, rub the granulated sugar and lemon zest together using your fingers to release more lemon flavor.
4. Add the flour, baking powder, and salt. Mix until combined.
5. With the mixer on medium-low speed, add the softened butter 1 tablespoon at a time. Mix until the texture becomes crumbly and no large butter pieces remain.
6. Scrape down the bowl. Mix in the vanilla extract, then add the eggs one at a time.
7. Mix in the lemon juice, then the milk, until the batter is smooth.
8. Toss the blueberries with 1 tablespoon of flour to lightly coat them. Gently fold them into the batter.
9. Pour the batter into the prepared loaf pan and spread it evenly. Top with extra blueberries and the chilled crumble.
10. Bake the Lemon Blueberry Loaf for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out with a few moist crumbs.
11. Cool the loaf in the pan for about 45 minutes.
12. Make the icing by whisking together powdered sugar, milk or cream, and lemon juice until smooth and thick but pourable.
13. Lift the loaf out of the pan, drizzle with icing, slice, and serve.

Tips & Tricks

• Rub the lemon zest into the sugar for deeper citrus flavor.
• Tossing the blueberries in flour helps prevent them from sinking.
• Use room-temperature butter, eggs, and milk for a smoother batter.
• Do not overmix once the blueberries are added, or the loaf may turn dense.
• If the top browns too quickly, tent it loosely with foil during the last part of baking.
• Fresh blueberries work best, but frozen blueberries can be used without thawing.

Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf, about 8 to 10 slices
• Category: Dessert, Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Vegetarian

Notes

• For a stronger lemon flavor, add a little extra zest to the batter or icing.
• You can swap fresh blueberries for frozen blueberries if needed.
• This loaf pairs beautifully with tea, coffee, or a light fruit spread.
• Serve slightly warm or fully cooled for the best texture.

Nutrition

Approximate per slice

• Calories: 320
• Protein: 4g
• Carbs: 40g
• Fat: 16g

FAQ

Can I use frozen blueberries in Lemon Blueberry Loaf?
Yes. Use them straight from the freezer and toss them lightly in flour before folding into the batter.

Why do I need to coat blueberries in flour?
This helps the berries stay suspended in the loaf instead of sinking to the bottom.

How do I know when the loaf is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter.

Can I make this loaf ahead of time?
Yes. This loaf tastes wonderful the next day once the lemon flavor settles into the crumb.

Can I skip the crumble topping?
Yes. The loaf will still be delicious without it, but the crumble adds texture and a bakery-style finish.

What is the best way to get strong lemon flavor?
Use fresh lemon zest and juice, and rub the zest into the sugar before mixing.

Storage

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices or the whole loaf tightly and freeze for up to 2 months.
• Reheating: Let thaw at room temperature or warm individual slices for a few seconds in the microwave.

Similar Recipes

• Strawberry Shortcake Recipe (Easy & Fluffy)
• Blueberry Banana Coffee Cake

Conclusion

This Lemon Blueberry Loaf is the kind of bake that looks impressive but feels wonderfully easy to make. With its soft buttery crumb, fresh citrus flavor, sweet blueberries, and drizzle of lemon icing, it is a recipe you’ll want to make again and again.