This Lemon Blueberry Loaf is incredibly moist, bursting with fresh flavor, and topped with a sweet lemon icing drizzle. Whether you’re baking for a special occasion or simply craving a slice of citrusy comfort, this loaf is sure to become a favorite!
Why You’ll Love This Lemon Blueberry Bread:
This Lemon Blueberry Loaf is soft, tender, and bursting with bright citrus flavor and juicy blueberries. Topped with a sweet-tart lemon glaze, this loaf is perfect for spring gatherings, brunch, afternoon snacks, or a simple homemade dessert.
With fresh lemon zest, real lemon juice, and plump blueberries in every bite, this easy quick bread tastes bakery-quality — but is simple enough for beginner bakers.
- Moist and tender crumb
- Fresh lemon flavor in every bite
- Sweet and tangy glaze
- Perfect for brunch or dessert
- Freezer-friendly
This loaf strikes the perfect balance between sweet and citrusy, making it a year-round favorite — especially in spring and summer.
Tips for the Perfect Lemon Blueberry Loaf:
Toss Blueberries in Flour
This helps distribute them evenly and prevents them from sinking.
Don’t Overmix
Mix just until combined to keep the loaf tender.
Use Fresh Lemon Zest
Zest contains concentrated citrus oils that give bold flavor.
Cool Before Glazing
If the loaf is warm, the icing will melt instead of setting.
Substitutions & Variations:
This lemon loaf is easy to customize:
Make It Healthier
- Substitute half the flour with whole wheat flour.
- Reduce sugar slightly for a less sweet loaf.
Dairy-Free Option
- Use plant-based butter.
- Replace yogurt with dairy-free yogurt or coconut cream.
Gluten-Free Option
- Use a 1:1 gluten-free baking flour blend.
Try Different Fruits
- Raspberries
- Blackberries
- Chopped strawberries
Extra Lemon Flavor
- Add ½ teaspoon lemon extract.
- Brush loaf with lemon syrup before glazing (mix lemon juice + sugar and warm until dissolved).
Frequently Asked Questions
Can I use frozen blueberries?
Yes — do not thaw before adding to batter.
Why did my loaf sink?
It may be underbaked or overmixed. Make sure the center is fully set before removing from oven.
Can I make this into muffins?
Yes! Bake at 350°F for 18–22 minutes.
Storage & Freezing
- Store covered at room temperature for up to 3 days.
- Refrigerate up to 5 days.
- Freeze (unglazed) up to 3 months. Wrap tightly in plastic wrap and foil.
More Delicious Quick Bread Recipes:
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Lemon Blueberry Loaf
Ingredients
For Lemon Drizzle:
Instructions
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Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
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Add half of the dry ingredients to the batter, then stir in Greek yogurt. Add remaining dry ingredients and stir until just combined.
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Toss blueberries with 1 tablespoon flour (this prevents sinking). Gently fold into batter.
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Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled loaf. Let glaze set before slicing.
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