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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.
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Prep Time 20 minutes
Course Breakfast / Dessert
Cuisine American

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.