Lemon Blueberry Loaf


Lemon Blueberry Loaf

How To Make Lemon Blueberry Loaf

Indulge in the delightful creation of this Lemon Blueberry Loaf, a quick bread masterpiece that boasts a perfect balance of moisture and flavor. Enhanced with a zesty lemon glaze, this straightforward recipe combines the timeless medley of tartness, sweetness, and vibrancy. Whether enjoyed as a breakfast treat, a snack, or a dessert, this loaf is destined to become a cherished favorite.

The Lemon Blueberry Bread, with its luscious blend of blueberry and lemon, presents a mouthwatering option for pairing with your favorite cup of coffee or tea. The harmonious interplay of these bright flavors elevates this simple loaf to a culinary delight.

Crafted for both convenience and elegance, this lemon blueberry bread recipe comes together swiftly, making it an excellent choice for special occasions like brunches, tea parties, or showers. In fact, I developed this recipe with a particular celebration in mind.


  • 1 Β½ cups plus 1 tbsp all-purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • Β½ tsp salt
  • Β½ tsp vanilla
  • Β½ cup vegetable oil
  • 2 tsp lemon zest
  • 1 Β½ cups fresh or frozen blueberries

Lemon Glaze/Syrup:

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

How To Make Lemon Blueberry Loaf:

Preheat the oven to 350Β°F.

Grease the sides and bottom of a loaf pan.

Sift together all dry ingredients for the bread.

In a large bowl, thoroughly mix together all the moist ingredients.

Slowly incorporate the dry ingredients into the wet mixture.

In a separate bowl, gently fold the tablespoon of flour into the blueberries, then add them to the batter.

Pour the batter into the prepared pan.

Bake for 50 to 55 minutes. The bread is done when a toothpick comes out clean.

Remove from the oven and allow it to cool for 10 minutes.

Take the loaf out of the pan and let it cool further on a cooling rack.

In a small saucepan on low heat, dissolve the powdered sugar in the lemon juice, simmering for 3 minutes.

Using a toothpick, poke holes all over the loaf, including the top and sides.

Use a pastry brush to generously apply the lemon syrup on the top and sides.

Let it harden for 15 minutes before serving.


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