If you are looking for a delightful treat that combines bright citrus notes with juicy bursts of berry goodness, this Easy Blueberry Lemon Loaf Recipe is exactly what you need. Imagine a moist, tender loaf packed with fresh blueberries and zesty lemon, perfect for a cozy breakfast or an afternoon snack alongside a cup of tea. The balance of sweet and tangy flavors, along with a soft crumb, makes this loaf an irresistible homemade gem you’ll want to share again and again.
Ingredients You’ll Need
This Easy Blueberry Lemon Loaf Recipe uses simple, everyday ingredients that you probably have right in your pantry and fridge. Each component plays a crucial role in creating that perfect texture and vibrant flavor — from the tangy lemon zest to the juicy blueberries that distribute little bursts of fruitiness in every bite.
- 1 ½ cups all-purpose flour: The base for a tender, soft crumb that holds the loaf together beautifully.
- 1 teaspoon baking powder: Helps the loaf rise nicely and stay light.
- ½ teaspoon baking soda: Adds a gentle lift for a fluffy texture.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ½ cup unsalted butter (softened): Adds richness and moisture for a buttery finish.
- ¾ cup granulated sugar: Sweetens the loaf without overpowering the citrus and berries.
- 2 large eggs: Bind everything together and contribute to the loaf’s structure.
- 1 tablespoon lemon zest: Infuses an intense lemon aroma and flavor.
- 2 tablespoons fresh lemon juice: Brightens the batter with fresh acidity.
- ½ cup sour cream or plain Greek yogurt: Provides moisture and slight tang, keeping the loaf wonderfully soft.
- 1 teaspoon vanilla extract: Adds warm undertones that complement the lemon and blueberries.
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour): Prevents sinking and mini pops of juicy sweetness throughout the loaf.
How to Make Easy Blueberry Lemon Loaf Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This allows the oven to reach the perfect baking temperature so your loaf cooks evenly from the moment it goes in. Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray to ensure your beautiful loaf comes out effortlessly once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry blend evenly distributes the leavening agents and salt so your loaf rises perfectly and tastes balanced.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key to creating a delicate crumb and ensuring the sugars nicely dissolve for a sweet, smooth base.
Step 4: Incorporate Eggs and Aromatics
Add the eggs one at a time, mixing well after each addition to prevent any lumps and to build a smooth batter. Then stir in the fresh lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract until everything is beautifully combined and just smooth.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to your wet blend and mix until just combined. Over-mixing can make the loaf tough, so keep it gentle and avoid overworking the batter — a key tip for a tender bite!
Step 6: Fold in the Blueberries
Gently fold in the blueberries that have been tossed in a tablespoon of flour. This trick keeps the berries from sinking to the bottom of the loaf and ensures they’re evenly spread for delicious bursts of flavor throughout.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until the loaf is golden brown on the outside and a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack for complete cooling.
How to Serve Easy Blueberry Lemon Loaf Recipe
Garnishes
Sprinkling powdered sugar or drizzling a simple lemon glaze made from powdered sugar mixed with fresh lemon juice over the cooled loaf elevates its citrus character and adds a stunning visual finish. Fresh blueberries and lemon zest curls can also be placed on top for a pretty presentation.
Side Dishes
This loaf is a delight on its own, but pairing it with a dollop of vanilla Greek yogurt or a scoop of lemon-infused whipped cream turns it into a luscious dessert or an elegant brunch centerpiece. Fresh berries on the side also enhance the blueberry and lemon combo perfectly.
Creative Ways to Present
For a charming twist, slice the loaf and serve warm topped with a smear of cream cheese frosting or a light honey drizzle. You can also cut it into cubes for a vibrant blueberry lemon trifle, layering it with custard and whipped cream for a fun dessert presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Easy Blueberry Lemon Loaf Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and flavorful for up to three days, perfect for quick breakfasts or snack-time treats.
Freezing
If you want to enjoy this loaf later, freezing is a great option. Wrap the cooled loaf or individual slices tightly in plastic wrap and then in foil or a freezer bag. It freezes well for up to two months. When ready, thaw overnight in the fridge for best texture.
Reheating
To bring back that freshly baked warmth, reheat slices in a microwave for 15 to 20 seconds or pop them briefly in a toaster oven. This revives the soft crumb and enhances the lemony aroma, making every bite feel just-baked and irresistible.
FAQs
Can I use frozen blueberries in this Easy Blueberry Lemon Loaf Recipe?
Absolutely! You can use frozen blueberries without thawing them first. Tossing them in flour helps prevent them from sinking during baking and keeps the loaf’s texture just right.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream, plain Greek yogurt works beautifully as a substitute. It adds moisture and a slight tang that complements the lemon and blueberries perfectly.
How can I make the lemon flavor more intense?
For an extra burst of lemon flavor, add a bit more lemon zest or drizzle a lemon glaze over the cooled loaf. You can also swap regular vanilla extract for lemon extract for a sharper citrus punch.
Is this loaf suitable for a vegetarian diet?
Yes! This Easy Blueberry Lemon Loaf Recipe is vegetarian-friendly as it contains no meat or gelatin, making it suitable for those following a vegetarian lifestyle.
Can I make this loaf gluten-free?
You can substitute the all-purpose flour with a gluten-free blend suitable for baking. Make sure the blend contains xanthan gum or a similar binder to replicate the texture.
Final Thoughts
There is something truly heartwarming about baking your own Easy Blueberry Lemon Loaf Recipe from scratch. It’s a perfect combination of simplicity and deliciousness that fits seamlessly into any occasion, whether it’s a casual breakfast or a special dessert. So why not gather your ingredients and treat yourself to this lovely loaf today? Your kitchen will smell amazing, and your taste buds will thank you!
Print
Easy Blueberry Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Blueberry Lemon Loaf is a moist and flavorful quick bread that combines tart lemon zest and juice with fresh or frozen blueberries. Perfect for breakfast, snack, or dessert, this American classic loaf is simple to prepare and baked to golden perfection, offering a delightful balance of sweetness and citrus tang.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then stir in the lemon zest, fresh lemon juice, sour cream (or Greek yogurt), and vanilla extract until smooth and well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing, which can make the loaf tough.
- Fold in Blueberries: Gently fold in the floured blueberries to distribute them evenly without breaking the berries.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent them from bleeding color and affecting the batter consistency.
- For an extra lemony touch, drizzle the cooled loaf with a simple glaze made from powdered sugar and lemon juice.
