Easy Blueberry Lemon Loaf

Easy Blueberry Lemon Loaf is that perfect any-time treat I reach for when I want something just a little sweet and bright. Loaded with juicy blueberries and a punch of lemon, this loaf has a moist crumb and a simple lemon glaze that makes it taste fresh out of the bakery. Whether you have fresh or frozen berries on hand, this recipe always comes out beautifully, and it is my favorite for spring brunches or lazy afternoons with coffee.

I first tried this loaf on a rainy Sunday when I needed to use up extra blueberries. Since then it has become my signature bake for picnics and potlucks because everyone loves the bright flavors and soft texture.

Ingredients

• All-purpose flour: gives the loaf structure and tenderness look for unbleached flour for best texture
• Baking powder: helps the loaf rise evenly check freshness for good lift
• Salt: enhances the lemon and blueberry flavors use fine sea salt if available
• Brown sugar: adds moisture and a subtle caramel note opt for fresh soft brown sugar
• White sugar: sweetens and balances the tang I recommend pure cane sugar
• Lemon zest: brings bright citrus flavor use fresh organic lemons for best aroma
• Whole milk Greek yogurt: keeps the crumb moist and tangy choose a full fat creamy yogurt
• Extra-virgin olive oil: adds richness and helps keep loaf tender select a mild variety
• Large eggs: bind the batter and create structure farm-fresh eggs give the yellowest crumb
• Vanilla extract: rounds out the flavor pick real vanilla for the best taste
• Blueberries: burst with juiciness and color fresh or frozen both work try wild blueberries for extra pop
• Powdered sugar: creates the silky glaze sift for smoothness
• Freshly squeezed lemon juice: makes the glaze zingy use fresh lemons for maximum lemony punch

Step-by-Step Instructions

Prep the Pan and Oven:

Grease a nine by five inch loaf pan with olive oil ensuring corners are well coated and preheat oven to three hundred fifty degrees Fahrenheit for even baking

Mix the Dry Ingredients:

Combine flour baking powder and salt in a medium bowl and whisk thoroughly to avoid clumps and distribute leavening evenly

Infuse the Sugar:

Place brown sugar white sugar and lemon zest in a large bowl Rub the zest thoroughly into the sugar with fingertips or use a mortar and pestle until the mixture is fragrant and colored This step infuses every slice with fresh lemon flavor

Combine the Wet Ingredients:

Add Greek yogurt olive oil eggs and vanilla extract to the sugar mixture Whisk until smooth and creamy ensuring no streaks of egg remain This ensures a light and even crumb

Incorporate the Dry to Wet:

Gradually add the dry mixture into the wet ingredients Stir gently with a spatula or wooden spoon until just combined Overmixing can cause a heavier loaf

Fold in the Blueberries:

Toss berries in a bit of the flour if desired to prevent sinking Gently fold blueberries into the batter trying not to burst them The batter will be quite thick

Fill the Pan and Bake:

Spread the batter evenly into the prepared loaf pan and smooth the top Bake for forty to fifty minutes until golden and a toothpick inserted in the center comes out clean Cool completely before removing from the pan

Make the Lemon Glaze:

While the loaf bakes whisk together powdered sugar and lemon juice to form a smooth pourable glaze Adjust the lemon juice for your preferred thickness

Glaze and Serve:

Once the loaf is completely cool drizzle the lemon glaze back and forth over the top Let set briefly before slicing for clean pieces and maximum glaze

Pin

I adore the burst of flavor from the wild blueberries and every time I zest a lemon for this recipe the bright aroma takes me back to baking with my grandmother who always finished cakes with a citrus glaze

Storage Tips

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container to keep it fresh for up to three days at room temperature For longer storage slice and freeze individual portions wrapped well they reheat beautifully in the toaster or microwave and taste freshly baked each time

Ingredient Substitutions

For a dairy free version swap Greek yogurt for coconut yogurt and use a neutral dairy free oil like avocado If you don t have fresh lemons bottled lemon juice can work in a pinch but zest from fresh lemons gives the brightest flavor White whole wheat flour can sub for all purpose if you want a heartier loaf

Serving Suggestions

Serve thick slices with a smear of butter or a spoonful of lemon curd for a sunny breakfast A light dusting of extra powdered sugar or a scoop of vanilla ice cream makes it a lovely dessert This loaf also pairs beautifully with fresh berries on the side for a simple afternoon tea treat

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Cultural and Historical Context

Blueberry lemon cakes like this loaf are beloved in American baking especially in regions where fresh blueberries grow abundantly Lemon and blueberry together is a classic pairing that showcases the bright bounty of summer and this simple loaf is an easy way for anyone to capture those flavors year round

Recipe Questions & Answers

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing. Gently fold them into the batter to prevent streaking.

→ How do I prevent the loaf from sticking to the pan?

Grease the pan thoroughly with olive oil or line with parchment paper for easy removal after baking.

→ What can I use instead of Greek yogurt?

Sour cream or plain whole milk yogurt work well as substitutes, maintaining moisture and richness.

→ How do I know when the loaf is done?

Bake until a toothpick comes out clean from the center, usually 40-50 minutes at 350°F.

→ Can I skip the lemon glaze?

Absolutely, the loaf is flavorful on its own, but the glaze adds extra citrus zing if desired.

→ How should I store the loaf?

Keep it in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.