A moist lemon loaf cake bursting with juicy blueberries and finished with a tangy lemon glaze. This bakery-style quick bread is soft, tender, and perfect for breakfast, brunch, or dessert.
Recipe Card
Servings & Timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 15 minutes
- Dietary Notes: Vegetarian
Ingredients
For the loaf
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Plain Greek yogurt (or sour cream)
- Lemon zest
- Fresh lemon juice
- Vanilla extract
- Fresh blueberries
For the lemon glaze
- Powdered sugar
- Fresh lemon juice
- Milk or cream (optional, for thinning)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk dry ingredients together.
- Cream butter and sugar.
- Add eggs, yogurt, lemon, and vanilla.
- Fold in flour mixture and blueberries.
- Bake until golden and set.
- Glaze once cooled.
Additional Notes
- Toss blueberries in flour to prevent sinking.
- Let loaf cool fully before glazing.
- Ingredient substitutions listed below.
Brief Introduction
This lemon blueberry loaf is bright, tender, and loaded with berries in every slice. The lemon glaze soaks into the warm loaf, creating a sweet-tart finish that makes it feel straight from a bakery case. It is an easy, reliable quick bread that works year-round.
Step-by-Step Cooking Guide
Preparing the Batter
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, beat ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Add 2 large eggs, one at a time, mixing well after each.
- Mix in ½ cup Greek yogurt, 1 tablespoon lemon zest, ¼ cup lemon juice, and 1 teaspoon vanilla extract.
Tip: Room-temperature ingredients create a smoother batter.
Adding Blueberries
- Toss 1½ cups fresh blueberries with 1 tablespoon flour.
- Gently fold half the flour mixture into the batter.
- Fold in blueberries.
- Add remaining flour mixture and mix just until combined.
Tip: Overmixing can make the loaf dense.
Baking
- Pour batter into prepared pan.
- Bake for 55–60 minutes, tenting loosely with foil after 40 minutes if browning too quickly.
- A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack.
Lemon Glaze
- Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth.
- Add 1–2 teaspoons milk if needed for a pourable consistency.
- Drizzle glaze over cooled loaf.
Ingredient Details and Substitution Tips
Ingredient Highlights
- Greek yogurt: Adds moisture and tenderness.
- Lemon zest: Provides concentrated citrus flavor.
- Blueberries: Fresh preferred for best texture.
Substitutions
- Frozen blueberries: Use without thawing; add 1 tablespoon extra flour.
- No yogurt: Substitute sour cream in equal amount.
- Dairy-free: Use plant-based yogurt and butter.
Equipment Alternatives
- Hand mixer can replace stand mixer.
- Whisk and spatula work if butter is very soft.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add ½ teaspoon almond extract for depth.
- Swap blueberries for raspberries or blackberries.
- Add ½ teaspoon cinnamon to dry ingredients.
Dietary Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Lower Sugar: Reduce sugar to ¾ cup; loaf will be less sweet.
Serving Suggestions
- Serve slightly warm or at room temperature.
- Pair with coffee or tea.
- Garnish with extra lemon zest or fresh blueberries.
Storage and Make-Ahead Information
Storage
- Store covered at room temperature for 2 days or refrigerated for 5 days.
Freezing
- Freeze unglazed loaf wrapped tightly for up to 3 months.
- Thaw overnight and glaze before serving.
Reheating
- Warm slices briefly in the microwave for 10–15 seconds.
Nutrition Facts (Per Slice – Approximate)
- Calories: 310 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 14 g
- Fiber: 1.5 g
Allergens: Dairy, Eggs, Wheat
Frequently Asked Questions
Q: Why did my blueberries sink?
A: They may not have been floured, or the batter may have been overmixed.
Q: Can I make this in mini loaf pans?
A: Yes. Bake at 350°F for 25–30 minutes.
Q: Can I skip the glaze?
A: Yes. The loaf is lightly sweet on its own, but the glaze adds moisture and flavor.
Optional Personal Notes
This loaf was developed to strike the balance between bright citrus flavor and bakery-style softness. After several tests, yogurt proved key to keeping the crumb tender while supporting the blueberries.
Call to Action
Bake this lemon blueberry loaf and share your results. Leave a comment with your variations, rate the recipe, or save it for your next brunch or bake sale.
