Ultimate Lemon Blueberry Loaf: Easy Bakery-Style Recipe

There’s nothing quite like the perfect combination of sweet blueberries and zesty lemon in a moist, tender loaf cake. This lemon blueberry bread is exactly what you need for brunch gatherings, afternoon tea, or a simple homemade dessert. With its bakery-quality texture and bright citrus flavor, this easy quick bread will quickly become a family favorite.

If you love bakery-style lemon desserts, you’ll appreciate how this recipe delivers professional results with simple ingredients and straightforward techniques.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup Greek yogurt or sour cream
• Zest of 2 lemons
• Juice of 1 lemon
• 1 1/2 cups fresh blueberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Lemon Glaze

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• 1 tsp lemon zest

Step-by-Step Instructions

Step 1: Prepare Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries with 1 tablespoon of flour to prevent sinking during baking.

Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition.

Step 4: Combine Wet Ingredients
Mix in Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.

Step 5: Fold in Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the flour-coated blueberries.

Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.

Step 7: Add Glaze
While the loaf cools, whisk together powdered sugar, lemon juice, and lemon zest for the glaze. Drizzle over the cooled loaf before serving.

Expert Tips for Perfect Results

• Prevent Sinking Berries: Coating blueberries in flour helps them stay suspended throughout the batter
• Room Temperature Ingredients: Bring eggs, butter, and yogurt to room temperature for better incorporation
• Don’t Overmix: Mix until just combined to avoid a tough texture
• Test for Doneness: Use the toothpick test – if it comes out clean with a few moist crumbs, it’s perfect
• Cool Completely: Allow the loaf to cool completely before slicing for clean cuts

This lemon blueberry loaf pairs wonderfully with your morning coffee or makes an elegant addition to any brunch spread. For more weeknight dinner inspiration, check out our other easy recipes.

Frequently Asked Questions

Can I use frozen blueberries?
Yes! Use frozen blueberries without thawing – they’ll hold their shape better during baking.

How long does this loaf stay fresh?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Can I make this dairy-free?
Absolutely! Use plant-based butter and dairy-free yogurt alternatives with excellent results.

What if I don’t have fresh lemons?
You can use bottled lemon juice, but fresh lemon zest is essential for that bright citrus flavor.

For more delicious baking ideas and easy meal solutions, explore our collection of foolproof recipes perfect for busy home cooks.

Ultimate Lemon Blueberry Loaf: Easy Bakery-Style Recipe

This moist lemon blueberry loaf combines sweet blueberries with zesty lemon flavor in an easy-to-make quick bread perfect for brunch or dessert. With its bakery-quality texture and bright citrus notes, this recipe uses straightforward techniques for professional results.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup Greek yogurt or sour cream
• Zest of 2 lemons
• Juice of 1 lemon
• 1 1/2 cups fresh blueberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• 1 tsp lemon zest

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries with 1 tablespoon of flour to prevent sinking during baking.
3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition.
4. Mix in Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the flour-coated blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
7. While the loaf cools, whisk together powdered sugar, lemon juice, and lemon zest for the glaze. Drizzle over the cooled loaf before serving.

Notes

Coating blueberries in flour helps prevent sinking during baking. Use room temperature ingredients for better incorporation. Avoid overmixing to maintain tender texture. Allow loaf to cool completely before slicing for clean cuts.