Blueberry Lemon Loaf (Printable)

Tender lemon loaf bursting with blueberries and topped with a sweet tangy glaze, ideal for gatherings.

# What You'll Need:

→ Lemon Blueberry Loaf

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for tossing blueberries

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - ½ teaspoon lemon zest for garnish, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if browning too quickly.
09 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice for thinner consistency if desired.
11 - Drizzle glaze over cooled loaf. Garnish with lemon zest if desired. Slice and serve.

# Expert Advice:

01 -
  • It's tender and moist: The sour cream keeps every bite soft without ever feeling dense or heavy.
  • Blueberries stay whole: A simple flour toss keeps them from sinking or bleeding into the crumb.
  • The glaze is foolproof: Just two ingredients and you have something that looks professionally finished.
  • Perfect for gatherings: It actually tastes better the next day, which means less stress the morning of.
02 -
  • Room temperature eggs and butter matter more than you think: Cold ingredients won't blend smoothly, and you'll end up with a denser, less tender loaf no matter what else you do right.
  • Fresh lemon zest is non-negotiable: I learned this the hard way when I tried using bottled zest once—the flavor was flat and almost plastic-tasting compared to the real thing.
  • Frozen blueberries are actually your friend: They're less likely to bleed and sometimes stay firmer than fresh ones, especially if your kitchen is warm.
03 -
  • Use a wooden toothpick to test for doneness: It gives you better feedback than a metal one, and you can actually see when the crumb is just set versus overdone.
  • Let the glaze set before slicing: A sharp serrated knife and a 15-minute wait time mean clean slices instead of torn, messy ones.
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