If you’re a fan of fruity desserts with a zesty twist, this Lemon Blueberry Loaf will be your new favorite! Packed with juicy blueberries and a refreshing hint of lemon, this moist and tender loaf is perfect for breakfast, brunch, or as an afternoon treat. The lemon glaze adds a delightful tangy sweetness, taking this bread to the next level. Whether you’re baking for family or guests, this easy recipe will impress everyone! 

Why You’ll Love This Lemon Blueberry Loaf :

• Bright and Refreshing: The perfect balance of sweet blueberries and zesty lemon.
• Moist and Tender: The yogurt or sour cream keeps the loaf perfectly moist.
• Simple Ingredients: Made with pantry staples and easy-to-find ingredients.
• Versatile: Enjoy it for breakfast, as a snack, or a dessert.

Ingredients For Lemon Blueberry Loaf : 

For the Loaf:

• 1 ½ cups + 1 tbsp all-purpose flour
• 2 tsp baking powder
• 3 large eggs
• 1 cup granulated sugar
• 1 cup plain yogurt (or sour cream)
• ½ tsp salt
• ½ tsp vanilla extract
• ½ cup vegetable oil
• 2 tsp lemon zest
• 1 ½ cups fresh or frozen blueberries

For the Lemon Glaze/Syrup:

• 2–3 tbsp lemon juice
• 1 cup sifted confectioner’s sugar

Essential Baking Tools :

• Mixing bowls
• Whisk or electric mixer
• Loaf pan (9×5-inch)
• Sifter
• Toothpick
• Pastry brush

How to Make Lemon Blueberry Loaf: 

Step 1: Preheat and Prepare

1. Preheat the oven to 350°F (175°C).
2. Grease the sides and bottom of a loaf pan with butter or non-stick spray.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, sift together the flour, baking powder, and salt.

Step 3: Mix the Wet Ingredients

1. In a large bowl, whisk together the eggs, sugar, yogurt (or sour cream), vanilla extract, vegetable oil, and lemon zest until smooth and well combined.

Step 4: Combine the Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the loaf dense.

Step 5: Add the Blueberries

1. In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf.
2. Gently fold the blueberries into the batter.

Step 6: Bake the Loaf

1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Loaf

1. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
2. Carefully transfer the loaf to a cooling rack and let it cool completely.

Step 8: Make the Lemon Glaze

1. In a small saucepan, heat the lemon juice and confectioner’s sugar over low heat, stirring until dissolved. Simmer for 2–3 minutes.

Step 9: Glaze the Loaf

1. Use a toothpick to poke holes all over the top and sides of the loaf.
2. Brush the lemon glaze generously over the loaf with a pastry brush, allowing it to soak into the holes.
3. Let the glaze set for 15 minutes before slicing and serving.

Tips for Perfect Lemon Blueberry Loaf :

1. Use Fresh Lemon Zest: Fresh zest adds a vibrant citrus flavor. Avoid using bottled lemon juice for zesting.
2. Toss Blueberries in Flour: Coating the blueberries with flour prevents them from sinking to the bottom of the loaf.
3. Don’t Overmix the Batter: Overmixing can lead to a dense and heavy loaf. Stir just until the ingredients are combined.
4. Check for Doneness: Insert a toothpick into the center of the loaf; if it comes out clean, the loaf is ready.

Lemon Blueberry Loaf Variations :

• Lemon Poppy Seed Loaf: Add 2 tablespoons of poppy seeds to the batter for extra texture.
• Mixed Berry Loaf: Replace half the blueberries with raspberries or blackberries.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Serving Suggestions :

• Serve slices of Lemon Blueberry Loaf with a cup of tea or coffee for a delightful snack.
• Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert option.

Storing and Freezing :

• To Store: Wrap the loaf in plastic wrap or foil and store at room temperature for up to 3 days. Refrigerate for up to 1 week.
• To Freeze: Wrap the loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Lemon Blueberry Loaf FAQs :

Q: Can I use frozen blueberries?
A: Yes! Just toss them in flour as you would fresh blueberries. No need to thaw before adding to the batter.

Q: What’s the best substitute for sour cream?
A: Plain yogurt works perfectly, but you can also use buttermilk.

Q: Can I skip the glaze?
A: The loaf is delicious on its own, but the glaze enhances the lemon flavor and adds a touch of sweetness.

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Lemon Blueberry Loaf

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Moist and zesty Lemon Blueberry Loaf made with fresh blueberries, lemon zest, and a tangy lemon glaze. Perfect for breakfast, dessert, or as a snack! Get the full recipe and tips for perfect results.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• - 1 ½ cups + 1 tbsp all-purpose flour
• - 2 tsp baking powder
• - 3 large eggs
• - 1 cup granulated sugar
• - 1 cup plain yogurt (or sour cream)
• - ½ tsp salt
• - ½ tsp vanilla extract
• - ½ cup vegetable oil
• - 2 tsp lemon zest
• - 1 ½ cups fresh or frozen blueberries
• Lemon Glaze/Syrup:
• - 2–3 tbsp lemon juice
• - 1 cup sifted confectioner’s sugar

Instructions

1. Preheat oven to 350°F. Grease a loaf pan and set aside.
2. Sift together flour, baking powder, and salt.
3. In a large bowl, mix eggs, sugar, yogurt, vanilla, oil, and lemon zest. Add dry ingredients and mix until combined.
4. Toss blueberries in 1 tbsp flour, then fold them into the batter.
5. Pour batter into the prepared pan and bake for 50–55 minutes.
6. Cool loaf for 10 minutes, then transfer to a cooling rack.
7. Heat lemon juice and sugar to make the glaze. Brush over the loaf and let set for 15 minutes.

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